Influence of cooking on the iodine content in potatoes, pasta and rice using iodized salt.

Cooking Humans Iodine / analysis Oryza / chemistry Sodium Chloride, Dietary Solanum tuberosum / chemistry Triticum
Cooking ICP-MS Iodine Iodized salt NH(3) extraction

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Dec 2019
Historique:
received: 11 01 2019
revised: 25 07 2019
accepted: 29 07 2019
pubmed: 7 8 2019
medline: 27 11 2019
entrez: 7 8 2019
Statut: ppublish

Résumé

To counteract iodine deficiency in the population in areas of environmental iodine deficiency table salt is often fortified with potassium iodide or iodate. However, most estimations of iodine contribution from the diet rely on calculations based on the added iodized salt and very limited experimental data about the stability of potassium iodate (KIO

Identifiants

DOI: 10.1016/j.foodchem.2019.125293 PMID: 31387035
pubmed: 31387035
pii: S0308-8146(19)31403-7
doi: 10.1016/j.foodchem.2019.125293
pii:
doi:

Substances chimiques

Sodium Chloride, Dietary 0
iodized salt 0
Iodine 9679TC07X4

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

125293

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Ann-Katrin Meinhardt (AK)

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany. Electronic address: ann-katrin.meinhardt@mri.bund.de.

Alexandra Müller (A)

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany.

Anna Burcza (A)

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany.

Ralf Greiner (R)

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany.

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Classifications MeSH

questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Cuisine (activité) › Influence of cooking on the iodine content in...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Primates › Haplorhini › Catarrhini › Hominidae › Humains › Influence of cooking on the iodine content in...
questionsmedicales.fr › Produits chimiques inorganiques › Éléments › Halogènes › Iode › Influence of cooking on the iodine content in...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Oryza › Influence of cooking on the iodine content in...
questionsmedicales.fr › Produits chimiques inorganiques › Composés du sodium › Sodium alimentaire › Chlorure de sodium alimentaire › Influence of cooking on the iodine content in...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Solanales › Solanaceae › Solanum › Solanum tuberosum › Influence of cooking on the iodine content in...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Triticum › Influence of cooking on the iodine content in...