Influence of food processing on the content of selenium

Authors

  • Mateja MODIC University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia

Abstract

The influence of food processing, especially milling and thermal processing on the selenium content is discussed. The selenium content of flour is usually lower in comparison to the selenium content of the whole kernel – the reduction depends on the extraction rate. Thermal processing reduces selenium content because of the losses of volatile selenium compounds. When cooked, also a loss of the soluble selenium forms occurs.
 

Published

15. 05. 2002

Issue

Section

Review Article

How to Cite

MODIC, M. (2002). Influence of food processing on the content of selenium. Acta Agriculturae Slovenica, 79(1), 109–114. https://journals.uni-lj.si/aas/article/view/15647