منابع مشابه
Estimation of losses of iodine during different cooking procedures.
Iodine is an essential micronutrient. The human requirement of iodine is 150 mcg/ day. About 90% of this comes from food while 10% from the water. The most commonly used method of prophylaxis against iodine deficiency is via fortification of salt with iodine. At the beneficiary level iodised salt containing 15ppm of iodine is supplied. However, very few studies have been conducted to assess the...
متن کاملEvaluating Cooking Losses Of Meat Emulsions By Light Scatter
Frankfurters are the most popular comminuted products in the US and account for the 25% of all sausages sold (NHDSC, 2006). Base on an average cooking loss (weight, %) of 2.64 (optimum chopping conditions), the estimated economic loss resulting from non optimum emulsion stability during the cooking process was estimated to range between 0.2 and 1.65 billion dollar per year (only in the US). A n...
متن کاملThe Chemistry of Flesh Foods and Their Losses on Cooking
The results of this very practical investigation will be of great interest to many people outside the medical profession, as well as to those within it. There are fashions in cooking, and these fashions are often engineered by persons commercially interested in the sale of cooking apparatus. Also in connection with cooking there are many ' old wives' tales', which have been blindly accepted by ...
متن کاملCooking losses of minerals in foods and its nutritional significance.
To clarify the cooking losses of minerals (sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, copper), various food materials were analyzed before and after cooking, and the following results were obtained. (1) The mineral contents of cooked foods in mass cooking were on an average about 60-70 percent of those in raw or uncooked foods. (2) Cooking losses were particularly...
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ژورنال
عنوان ژورنال: Scientific American
سال: 1907
ISSN: 0036-8733
DOI: 10.1038/scientificamerican01121907-40