Michiko NISHIOKA, Associate Professor
1. Current Courses
Cooking
Practical Science of CookingⅠ
Practical Science of CookingⅡ
Practical Science of CookingⅢ
Experiments in the Science of Cooking
Graduation study
2. Research Area
Science of Cooking
3. Research Topic
Vitamin B12 in Fish
4. Research Summary
The loss of vitamin B12 in Fish during Various Cooking Procedures
5. Research Description
The typical dietary sources of vitamin B12 are animal food products, i.e., meat, milk, egg, fish, and shellfish. The Japanese obtain most of their daily vitamin B12 intake from both fish and shellfish.
Although the effects of various cooking methods on the proximate composition: minerals, and vitamins A, E, B1, niacin, and B6, of certain fish fillets have been investigated, it is still unclear how much vitamin B12 in raw fish is lost during cooking. Thus, I have been evaluating the loss of B12 in fish during various cooking procedures.
Faculty of Nutrition,
University of Kochi
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