Title of article
Effect of cooking methods on total and heme iron contents of anchovy (Engraulis encrasicholus)
Author/Authors
Turhan، نويسنده , , Sadettin and Ustun، نويسنده , , N.Sule and Altunkaynak، نويسنده , , T.Bogachan، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2004
Pages
4
From page
169
To page
172
Abstract
The effects of cooking methods (electric oven, grill, microwave, and boiling) on total and heme iron contents of anchovy (Engraulis encrasicholus) were investigated. Effects of cooking methods on total and heme iron contents of anchovy were statistically significant (P<0.05). The highest total and heme iron losses were found in grilled samples (52.6%, 70.4%), and the lowest were found in boiled samples (11.2%, 30.4%). Boiling was the most suitable method in terms of both total and heme iron contents of anchovy.
Keywords
Heme iron , cooking methods , Anchovy , Total iron
Journal title
Food Chemistry
Serial Year
2004
Journal title
Food Chemistry
Record number
1951154
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