A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes
Among the six Chinese cuisines analyzed, the changes in nutrient content did not significantly differ between industrial and traditional cooking methods, with the notable exception of vitamin B6 retention. These findings contribute to a deeper understanding of how different cooking techniques impact the nutritional value of food, providing valuable insights for dietary decision-making and food processing technologies.
Authors
- Xuan Wang (ORCID: https://orcid.org/0000-0002-1542-3642)
- Jun Li (ORCID: https://orcid.org/0000-0002-3576-2668)
- Dawei Chen (ORCID: https://orcid.org/0000-0002-4015-2557)
- Sai Fan
- Xiaomeng Wu (ORCID: https://orcid.org/0000-0002-2635-5948)
- Yunfeng Zhao (ORCID: https://orcid.org/0000-0002-9957-5001)
- Jingguang Li
- Zhu Wang
Institutions
- Chinese Center For Disease Control and Prevention (CN)
- Chinese Academy of Medical Sciences & Peking Union Medical College (CN)
- China National Center for Food Safety Risk Assessment (CN)
- Beijing Center for Disease Prevention and Control (CN)
- China Agricultural University (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-03-19
- DOI
- https://doi.org/10.3389/fnut.2025.1567196
- Citations
- 1
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 1.88