Influence of processing and storage on the iodine content of meat and fish products using iodized salt.

Animals Fish Products Iodides Iodine Meat Sodium Chloride, Dietary
Food processing ICP-MS Iodine supply KIO(3) NH(3) extraction Potassium iodate (PubChem CID: 23665710)

Journal

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

Informations de publication

Date de publication:
30 Sep 2022
Historique:
received: 01 12 2021
revised: 03 04 2022
accepted: 25 04 2022
pubmed: 2 5 2022
medline: 25 5 2022
entrez: 1 5 2022
Statut: ppublish

Résumé

Table salt fortified with KIO

Identifiants

DOI: 10.1016/j.foodchem.2022.133092 PMID: 35490513
pubmed: 35490513
pii: S0308-8146(22)01054-8
doi: 10.1016/j.foodchem.2022.133092
pii:
doi:

Substances chimiques

Iodides 0
Sodium Chloride, Dietary 0
iodized salt 0
Iodine 9679TC07X4

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

133092

Informations de copyright

Copyright © 2022 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.

Regina Lohmayer (R)

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Straße 20, 95326 Kulmbach, Germany.

Irina Dederer (I)

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Straße 20, 95326 Kulmbach, Germany.

Monika Manthey-Karl (M)

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Milk and Fish Products, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany.

Siegfried Münch (S)

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Straße 20, 95326 Kulmbach, Germany.

Dagmar Brüggemann (D)

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Straße 20, 95326 Kulmbach, Germany.

Jan Fritsche (J)

Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Milk and Fish Products, Hermann-Weigmann-Straße 1, 24103 Kiel, 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 › Eucaryotes › Animaux › Influence of processing and storage on the...
questionsmedicales.fr › Aliments et boissons › Aliments › Viande › Produits de la mer › Produits de la pêche › Influence of processing and storage on the...
questionsmedicales.fr › Produits chimiques inorganiques › Composés de l'iode › Iodures › Influence of processing and storage on the...
questionsmedicales.fr › Produits chimiques inorganiques › Éléments › Halogènes › Iode › Influence of processing and storage on the...
questionsmedicales.fr › Aliments et boissons › Aliments › Viande › Influence of processing and storage on the...
questionsmedicales.fr › Produits chimiques inorganiques › Composés du sodium › Sodium alimentaire › Chlorure de sodium alimentaire › Influence of processing and storage on the...