کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099949 | 1082963 | 2008 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Technological issues associated with iodine fortification of foods
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Technological issues associated with iodine fortification of foods Technological issues associated with iodine fortification of foods](/preview/png/2099949.png)
چکیده انگلیسی
With a decrease in the addition of salt to food, iodine deficiency diseases are re-emerging globally. Public Health officials are considering the addition of iodine salts to processed foods to redress this situation. However, iodate is a powerful oxidising agent and iodide, a powerful reducing agent. Their use in foods may result in redox reactions which in turn may influence food characteristics, shelf life and stability. Very little research has been conducted with respect to the reactions of iodine and its salts in food matrices. Thus, the impact of fortifying processed foods with iodine salts is unclear.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 19, Issue 2, February 2008, Pages 94–101
Journal: Trends in Food Science & Technology - Volume 19, Issue 2, February 2008, Pages 94–101
نویسندگان
Ray J. Winger, Jürgen König, Don A. House,