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Stability of added iodine in different Indian cooking processes

โœ Scribed by T. Longvah; G.S. Toteja; G. Bulliyya; R.S. Raghuvanshi; Shashi Jain; Vishnuvardhan Rao; A. Upadhya

Book ID
113626081
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
203 KB
Volume
130
Category
Article
ISSN
0308-8146

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โœ Visith Chavasit; Piyachat Malaivongse; Kunchit Judprasong ๐Ÿ“‚ Article ๐Ÿ“… 2002 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 132 KB

Different cooking methods, utensils, and cooking conditions were utilized along with the addition of various food additives, sugars, fortificants, spices and sanitizer, to evaluate their effects on iodine in the food. Evaluations used 20% salt brine as the model in order to avoid complications with