Stability of iodine during cooking: investigation on biofortified and not fortified vegetables
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2013.798270
Reference23 articles.
1. Iodine biofortification and antioxidant capacity of lettuce: potential benefits for cultivation and human health
2. Iodine Fortification Plant Screening Process and Accumulation in Tomato Fruits and Potato Tubers
3. Selecting Iodine-Enriched Vegetables and the Residual Effect of Iodate Application to Soil
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3. Iodine enriched kale (Brassica oleracea var. sabellica L.)—The influence of heat treatments on its iodine content, basic composition and antioxidative properties;PLOS ONE;2024-06-27
4. The iodine content of raw, boiled, pan‐fried, and oven‐baked fish samples using ICP‐MS: analysis and reliability of measurements;International Journal of Food Science & Technology;2024-03-19
5. Curly Kale (Brassica oleracea var. Sabellica L.) Biofortified with 5,7-Diiodo-8-quinolinol: The Influence of Heat Treatment on Iodine Level, Macronutrient Composition and Antioxidant Content;Nutrients;2023-11-09
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