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Effect of processing on iodine content in foods containing iodized salt
Project
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
Section overview
Subjects
- Physiology of Nutrition
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
Participating institutions
- MRI - Department of Safety and Quality of Fruit and Vegetables (MRI-OG)
- MRI - Department of Microbiology and Biotechnology (MRI-MBT)
- MRI - Department of Safety and Quality of Milk and Fish Products (MRI-MF)
- MRI - Department of Safety and Quality of Meat (MRI-FL)
- MRI - Department of Safety and Quality of Cereals (MRI-GE)