Mobility of aluminum and mineral elements between aluminum foil and bean cake (Moimoi) mediated by pH and salinity during cooking-Reference-Cited by-同舟云学术

Mobility of aluminum and mineral elements between aluminum foil and bean cake (Moimoi) mediated by pH and salinity during cooking

Published:2020-02-06 Issue:3 Volume:2 Page:
ISSN:2523-3963
Container-title:SN Applied Sciences
language:en
Short-container-title:SN Appl. Sci.

Author:

Duru Chidi Edbert,Duru Ijeoma Akunna

Publisher

Springer Science and Business Media LLC

Subject

General Earth and Planetary Sciences,General Physics and Astronomy,General Engineering,General Environmental Science,General Materials Science,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s42452-020-2170-0.pdf

Reference30 articles.

1. The Aluminum Association (2018). History of aluminum. http://www.aluminum.org/aluminum-advantage/history-aluminum

2. Inan-Eroglu E, Gulec A, Ayaz A (2019) Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS. Czech J Food Sci 37:165–172

3. Al Essam A H, Zubaidy Fathia, Mohammad S, Bassioni Ghada (2011) Effect of pH, salinity and temperature on aluminum cookware leaching during food preparation. Int J Electrochem Sci 6:6424–6441

4. Bassioni G, Mohammed FS, Al Zubaidy E, Kobrsi I (2012) Risk assessment of using aluminum foil in food preparation. Int J Electrochem Sci 7:4498–4509

5. Ranau R, Oehlenschläger J, Steinhart H (2001) Alumin-um levels of fish fillets baked and grilled in aluminum foil. Food Chem 73:1–6

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