Stability of added iodine in different Indian cooking processes

Food Chemistry

Volumn 130, Issue 4, 2012, Pages 953-959

  Longvah, T ^a   Toteja, G S ^b   Bulliyya, G ^c   Raghuvanshi, R S ^d   Jain, Shashi ^e   Rao, Vishnuvardhan ^a   Upadhya, A ^f  

^a NATIONAL INSTITUTE OF NUTRITION   (India)

^b INDIAN COUNCIL OF MEDICAL RESEARCH   (India)

^c REGIONAL MEDICAL RESEARCH CENTRE ICMR   (India)

^d G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^e MAHARANA PRATAP UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^f HISLOP COLLEGE   (India)

Author keywords

Indian recipes; Iodine retention; Iodised salt

Indexed keywords

COOKING PROCESS; FREQUENCY DISTRIBUTIONS; INDIAN RECIPES; IODINE DEFICIENCY DISORDERS; PRESSURE COOKING; SALT ADDITION; SHALLOW FRYING;

COOKING; IODINE COMPOUNDS;

IODINE;

DRINKING WATER; IODINE; IODINE DERIVATIVE; SODIUM CHLORIDE;

ARTICLE; COOKING; FEMALE; FOOD ANALYSIS; FOOD QUALITY; FRYING; HOUSEHOLD; HUMAN; INDIA; LIMIT OF DETECTION; WATER ANALYSIS;

EID: 80052970438     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.024     Document Type: Article

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