Laptop Battery Mahidol University Annual Research Abstracts 2000 651 STUDY OF IODINE CONTENT IN FOOD PRODUCTS PRESERVED BY IODATED SALT Emwadee Kiatsiri1, Anadi Nitithamyong1, Pongtorn Sungpuag1 and Sangsom Sinawat2 1Institute of Nutrition, Mahidol University at Salaya, Nakhon Pathom 73170, Thailand, 2Nutrition Division, Department of Health, Ministry of Public Health. Key words : iodine content / iodated salt / pickled vegetables / salted beef / salted eggs
Arbesman suggests the connection between acne and dairy products observed in the study could be secondary to the iodine content of the dairy products. "More importantly, " he said, "the connection could be a combination of hormones and iodine." It's important to bring the iodine connection to the fore to encourage the dairy industry to address the issue, Arbesman said. He suggested that future studies on the relationship of milk products and acne should consider the role iodine content may play.
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Microsoft Iodine content of four food products, each prepared with four kinds of salt (iodated marine salt, iodated rock salt, marine salt and rock salt) was studied. Salted eggs and salted beef were tested uncooked, and cooked after storage at room temperture (25-30°C) for 0, 7, 14, 21 and 28 days. Pickled pag-sein and pickled Chinese green cabbage were tested uncooked after storage in brine for 0, 7, 14, 21 and 28 days.
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Laptop Computers It was found that for uncooked salted eggs and salted beef, iodine content was highest on the first day of storage (day 0). Iodine content of both cooked salted eggs (boiling) and salted beef (frying) was less than that of the uncooked products by 9.1-14.8% and 6.7-17.1%, respectively, and gradually decreased with increasing storage time. Spoilage occurred after the 28 day storage of salted eggs and 7 day storage of salted beef. For the two pickled vegetables stored in brine, iodine content of vegetables increased with storage time while iodine content of brine decreased. Preparation using iodated rock salt produced the highest iodine content for all food products, followed, in descending order, by preparation using iodated marine salt, marine salt and rock salt. Iodine content in food products depended on iodine content of iodated salt used. Overall acceptability scores of food products using iodated salt were ranged between "like slightly" and "like moderately" Iodated salt can be used for food preservation of these four preserved foods without having undesirable effects on quality or decreasing the sensory acceptability. STUDY ON MUTAGENIC POTENTIAL OF THAI CURRY PASTE IN SHORT- TERM TEST BY DROSOPHILA ASSAY Prapasri Laohavechvanich and Kaew Kangsadalampai Institute of Nutrition, Mahidol University at Salaya, Nakhon Pathom 73170, Thailand.
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Laptop Computer Key words : curry paste, mutagenicity, drosophila assay
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Desktop Computer Eleven different kinds of curry-pastes(0.1,0.2,0.5 g/ml) including sour yellow curry paste, yellow curry paste, country style red curry paste, panang curry paste, red curry paste, masman curry paste, sour vegetable curry paste, tom ka paste, green curry paste, tom yum paste, Thai basil seasoning paste and their ingredients were assayed for their genotoxicity in the wing somatic mutation and recombination test (SMART) using Drosophila melanogaster. Larvae trans-heterozygous of the
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