Effects of storage conditions on the stability of iodine in iodized salt, fish sauce and iodinated drinking water
1998
Rungsunn Tungtrongchitr | Praneet Pongpaew | Venus Supawan | Yaowaman Chantaranipapong | Udomsak Mahaweerawat | Benjaluck Phonrat | Chalor Intarakhao | Sastri Saowakhontha | Schelp, Frank Peter (Mahidol Univ., Bangkok (Thailand). Faculty of Tropical Medicine. Dept. of Tropical Nutrition and Food Science)
Stability of iodine contents in iodized salt, iodinated fish sauce, and iodinated drinking water were tested under different storage conditions i.e. room temperature at 25 deg C and 37 deg C by light exposure no light time of storage. The result showed that light exposure fluctuation temperature and time of storage showed direct effect on the iodine concentration in fish sauce and drinking water but did not effect on the iodine content in salt. However, the test of cofactor by using multiple factor regression analysis revealed that both of time and storage temperature were related to iodine stability in salt and drinking water.
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