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- Title
Iron in Food: Effect of Continued Use of Iron Cookware.
- Authors
CHENG, Y.J.; BRITTIN, H.C.
- Abstract
Two foods (apple sauce and spaghetti sauce) were each cooked in an iron skillet 50 times and in a noniron utensil three times. Duplicate samples of the raw (three replications) and cooked foods were dried, ashed, and analyzed for moisture and iron content. Iron was determined by atomic absorption spectrophotometry. Iron in foods cooked in iron utensils was greater than that in foods cooked in noniron utensils through continued use of the iron utensils for 50 times.
- Subjects
IRON content of food; APPLESAUCE; ATOMIC absorption spectroscopy; MOISTURE content of food; KITCHEN utensils; COOKWARE &; nutrition
- Publication
Journal of Food Science (Wiley-Blackwell), 1991, Vol 56, Issue 2, p584
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1991.tb05331.x