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Viac informácií o knihe Stability of Micronutrients in Fortified Food Stuffs

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• Anotácia kniha
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Anotácia knihy

This book comprises the effects of storage time, packaging materials, temperature, relative humidity and processing methods on the stability of iodine in salt and iron in wheat flour. Salt was fortified by potassium iodate in the level 66 mg /kg of salt with wet method of fortification. Then the iodized salt was stored using three packaging materials (LDPE, HDPE and WHDPE) at two conditions: accelerated temperature (40 0C) and high relative humidity (70-100 %) for about 18 days and room temperature and medium relative humidity for about 6 months. Generally, the amount of iodine decreased with time (p 0.05). When the amount of iron was evaluated after processing (baking bread), the result was found to be non-significantly different.

Parametre knihy

Zaradenie knihy Knihy po anglicky Technology, engineering, agriculture Agriculture & farming

• Celý názov: Stability of Micronutrients in Fortified Food Stuffs
• Autor: Abebe Ayelign
• Jazyk: Angličtina
• Väzba: Brožovaná
• Počet strán: 76
• EAN: 9783639353723
• ISBN: 3639353722
• ID: 06842396
• Nakladateľ: VDM Verlag
• Hmotnosť: 122 g
• Rozmery: 229 × 152 × 5 mm
• Dátum vydania: 06. May 2011

Obľúbené z iného súdka

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