Technological issues associated with iodine fortification of foods

With a decrease in the addition of salt to food, iodine deficiency diseases are re-emerging globally. Public Health officials are considering the addition of iodine salts to processed foods to redress this situation. However, iodate is a powerful oxidising agent and iodide, a powerful reducing agent...

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Bibliographic Details
Published in:Trends in food science & technology 2008-02, Vol.19 (2), p.94-101
Main Authors: Winger, Ray J., König, Jürgen, House, Don A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
dietary nutrient sources
food fortification
Food industries
food matrix
Fundamental and applied biological sciences. Psychology
half life
iodine
iodized salt
nutrient availability
nutritive value
oxidative stability
processed foods
redox reactions
reducing agents
shelf life
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