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Effect of processing on iodine content in foods containing iodized salt


Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection

Project code: MRI-LBV-08-1030 Jod
Contract period: 01.01.2016 - 28.02.2018
Purpose of research: Inventory & Assessment

Meinhardt AK, Müller A, Burcza A, Greiner R: Influence of cooking on the iodine content in potatoes, pasta and rice using iodized salt. Food chemistry 301, 2019, doi: 10.1016/j.foodchem.2019.125293 Müller A, Rösch N, Cho GS, Meinhardt AK, Kabisch J, Habermann D, Böhnlein C, Brinks E, Greiner R, Franz C: Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation. Food microbiology 76, 2018, doi: 10.1016/j.fm.2018.07.009

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Framework programme

BMEL Frameworkprogramme 2008

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