publication . Article . 2012

PENGUJIAN NETRALISASI SIFAT REAKTIF BUMBU DALAM GARAM BERYODIUM DENGAN BAHAN TAMBAHAN MAKANAN

Suryana Purawisastra; Mien Karmini;
Open Access Indonesian
  • Published: 01 Nov 2012 Journal: Penelitian Gizi dan Makanan (issn: 0125-9717, eissn: 2338-8358, Copyright policy)
  • Publisher: Kementerian Kesehatan, Badan Penelitian dan Pengembangan Kesehatan, Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik
Abstract
<p>THE NEUTRALIZE EXAMINATION OF THE SPICES REACTIVITY IN THE IODIZED SALT BY THE ADDITIVE OF THE FOOD ADDITIVES.</p><p><strong>Background:</strong> The potassiumiodate of the iodized salt in the mixture with some spices is bind in the form of the compounds, which are not available for the determination of the iodine by the chemical method. This is due to the reactivity of susbtances contained inspices, such as capsaicin in the chilli, and piperine in the paprika, which are responsible for the spiciness of the spices. Although ithasn't been studied, the configuration of the potassiumiodate in the spices is probably also not available for the human consumption. W...
Subjects
free text keywords: Nutrition. Foods and food supply, TX341-641
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