Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (99 journals)
    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access  
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

        1 2     

Similar Journals
Journal Cover
Alimentos e Nutrição
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Print) 0103-4235 - ISSN (Online) 2179-4448
Published by Universidade Estadual Paulista Homepage  [13 journals]
  • EXPEDIENTE

    • Authors: Rodrigo Silvestre
      PubDate: 2015-01-28
      Issue No: Vol. 24 (2015)
       
  • Desenvolvimento e avaliação tecnológica, sensorial e físicoquímica de
           produto cárneo, tipo hambúrguer, com substituição de gordura por
           farinha desengordurada de gergelimDevelopment and technological, sensory
           and chemical-physical evaluation of

    • Authors: Luana Silvania Mendes MELO, Maria Teresa Pedrosa Silva CLERICI
      Abstract: Introduction: Nowadays there is an increase of obesity among Brazilians, which demonstrates the need for more healthful low-fat products. Beef burgers participate in the eating habits of large populations due to its easy preparation and sensory characteristics.Objective: This study aimed to develop a meat product, type beef burgers, with substitution of animal fat by defatted sesame flour (DSF) in proportions of 0.0% (F0), 6.5% (F1), 13.0% (F2) and 20.0% (F3).Material and methods: After preparation and molding of the beef burgers, the samples were frozen and then subjected to physical, chemical, sensory acceptability (appearance, flavor, texture, colour) and purchasing intent evaluation. The results were evaluated by analysis of variance and multiple comparison of average by Tukey's test (p < 0.05). Results: Beef burgers containing DSF showed increase of 28% in yield and decrease in diameter reduction from 29% in comparison with control (F0). The affective preference test, F1 and F2 presented values equal to like regularly (around 7), and obtained 4 (possibly buy) in the test of intent to purchase, and they did not differ from the control (F0). In F2 was possible to reduce the fat by 32%, showing that the product can be considered as low-fat and a fiber source as it showed 4.21% of total dietary fiber.Conclusion: The use of up to 13% of defatted sesame flour as a fat substitute in meat products can provide more healthy features to these products.
      PubDate: 2015-01-28
      Issue No: Vol. 24 (2015)
       
  • Caracterização físico-química e bioativa do Figo-da-Índia (Opuntia
           ficus-indica) e farinha de Algaroba (Prosopis juliflora) e avaliação
           sensorial de produtos derivadosPhysicochemical and bioactive
           characterization of the Indian Fig Cactus (Opun

    • Authors: Rosane Liége Alves de SOUZA, Roberta Targino Pinto Correia
      Abstract: Objectives: To determine the physicochemical properties of and investigate the bioactive substances, such as phenolic compounds and betalains, and antioxidant activity in Opuntia fruit (Indian fig) and Prosopis juliflora (mesquite) bean-pod flour, in order to assess their potential as functional food ingredients. Material and Methods: The total phenolic content was determined by the Folin- Ciocalteu method, betalain pigments were measured by spectrophotometry and the antioxidant activity by the DPPH radical-scavenging method. Juice blends, made by mixing the local cajá (Spondias mombin or 'hog plum') fruit and Indian fig pulp, were subjected to sensory evaluation by Quantitative Descriptive Analysis. Cereal bars prepared with and without mesquite flour were compared by a sensory discrimination method. Results: Low acidity, high sugar and considerable phenolic and betalain contents and antioxidant activity were found in the Opuntia fruits. Prosopis flour had high levels of protein, sugar and fiber. The sensory attributes that best described Opuntia-cajá blends were sweetness, acidity, yellow-orange color, body, turbidity and distinctive cajá flavor. Regarding cereal bars made with and without Prosopis flour, texture was the only sensory attribute perceived as different (p < 0.05) during the sensory discrimination analysis. Conclusion: This study shows that the mixed fruit pulp and mesquite flour are satisfactory as ingredients in food formulations. The bioactive and technological potential of these semiarid underexploited species of fruit and legume flour was also demonstrated.
      PubDate: 2015-01-28
      Issue No: Vol. 24 (2015)
       
  • Caracterização de farinha de trigo suplementada com inulina e sua
           aplicação em pãesCharacterization of wheat flour supplemented with
           inulin and application in breads

    • Authors: Krischina Singer APLEVICZ, Luiza Ferrazza DIAS, Fernanda Siqueira NALEVAIKO
      Abstract: Introduction: Inulin is a storage carbohydrate that is present in many plants, vegetables, fruits and cereals. It can be used as an ingredient, offering technological advantages and important benefits to health. Objective: The objective of this study was to characterize samples of wheat flour with added inulin and to evaluate the effect of the inulin in breads. Material and Methods: Physical and rheological analyses were performed to determine the influence of the inulin on the wheat flour. Breads were developed, with 2, 4 and 6% of inulin, varying the level of fat. The baked foods were submitted to a sensory acceptability evaluation, with a ninepoint hedonic scale, involving untrained testers. The test of intent to purchase was performed with the sample prepared with 6% inulin because it did not have fat in its composition. The scale used for this evaluation had five points. Results: The addition of inulin to the wheat flour caused modifications, including a reduction in water absorption, increased stability, a reduction in consistency and a reduction in the gluten network. All the samples were accepted, but the highest score in the acceptability test was for sample A. The test for intent to purchase was performed for sample C and consumers showed interest in the product. Conclusion: The addition of inulin to the wheat flour caused modifications physical and rheological, but did not cause influence in the sensory test.
      PubDate: 2015-01-28
      Issue No: Vol. 24 (2015)
       
  • Padrão de consumo de álcool: estudo epidemiológico no município de
           Passos (MG).Pattern of alcohol consumption: epidemiological study in the
           city of Passos (MG), Brazil

    • Authors: Jussara Castro ALMEIDA, Juliana Alvares Duarte Bonini CAMPOS
      Abstract: Objective: To identify the pattern of alcohol consumption among adult (≥ 18 years old) residents of the city of Passos (MG) and its association with social-demographic factors. Methods: This was a cross-sectional study in which a stratified probability sample design was used. The measurement instrument was the Alcohol Use Disorders Identification Test (AUDIT), applied by means of telephone interviews. We analyzed the data with the chi-squared (x2) test and multiple logistic regression. Results: The study included 842 adults with a mean age of 42.9±15.7 years, 51.9% being female. Of the participants, 34.0% were abstainers, 43.0% had moderate drinking behavior, 18.9% were at-risk drinkers, 2.3% high-risk and 1.9% showed possible dependence. There were significant associations between at-risk drinking behavior and gender, age, religion and work. Greater likelihood of risk drinking was found among men (OR=3.2), aged between 18 and 34 years (OR=2.5), with no religion (OR=0.5), and workers (OR=1.7). Conclusion: The pattern of consumption risk drinking was associated with social-demographic characteristics and therefore these should be considered in planning and targeting strategies for population health.
      PubDate: 2015-01-28
      Issue No: Vol. 24 (2015)
       
  • Comportamento alimentar, compulsão alimentar, história de peso e estilo
           de vida: diferenças entre pessoas com obesidade e com uma perda de peso
           bem-sucedidaEating behavior, binge eating, weight history and lifestyle:
           differences between people

    • Authors: Mafalda LEITÃO, Filipa PIMENTA, Teresa HERÉDIA, Isabel LEAL
      Abstract: Objective: Obesity (OB) and successful weight loss (SWL) are associated, among other factors, with eating behaviour. The aim of this study was to explore whether eating behaviour, binge eating, weight history and lifestyle diverge between people with OB and SWL. Methods: In all, 77 participants with OB and 105 who had achieved a SWL filled in the Dutch Eating Behaviour Questionnaire, the Binge Eating Scale and a questionnaire to assess sociodemographic characteristics, weight history and lifestyle. Results: The excessive weight had started at the beginning of adulthood for 31% of the participants with OB and for 28% of those in the SWL group; significant differences were observed between the two groups regarding their highest and lowest weights. The groups also showed differences with regard to emotional, external and binge eating behaviour; however, no differences were recorded in terms of lifestyle (alcohol, tobacco and coffee consumption, and physical exercise). Conclusion: the group with obesity had a more severe binge eating disorder and more frequent emotional and external eating behaviour than the SWL group.
      PubDate: 2015-01-28
      Issue No: Vol. 24 (2015)
       
  • Consumo de leite informal na cidade de Araraquara-SPRaw milk consumption
           in the city of Araraquara, São Paulo, Brazil

    • Authors: Juliana Cristina BASSAN, Larissa Freire FABRÍCIO, Lidiane Cristina PAVARINA, Mariana Nougalli ROSELINO, Elizeu Antonio ROSSI, , Larissa Sbaglia CELIBERTO
      Abstract: Introduction: Brazil is one of the largest milk producers in the world, with an estimated total production of 37 billion liters in 2014. Of this total, 33% is not inspected, being destined for the informal market. Objective: The aim of this study was to collect and analyze data on raw milk consumption in the city of Araraquara (SP, Brazil). Methods: Regular milk consumers were provided with exploratory questionnaires in locations chosen for convenience. The reproducibility of each question was tested by Kappa statistics. Associations of interest were detected by the chi-squared (χ2) or Fisher's exact test. Statistical significance was established when p0.05. Results: Most of the volunteers (97.6%) reported consuming milk daily, the type of milk chosen most, mainly for ease of purchase, being boxed UHT. Regarding raw milk, 15.3% of volunteers said they consume it, the greatest consumption being observed among subjects with complete secondary or higher education. The majority of the participants reported knowing of the possibility of diseases being transmitted by unprocessed milk. Most respondents pointed to "flavor" as the main reason for consumption. Only 15.3% reported that someone in their house had become ill from drinking milk, and only 4.1% attributed this to the ingestion of raw milk. Conclusion: It was found that 15.3% of consumers drink raw milk in the city of Araraquara, which is more than the expected proportion in a medium sized city located in the state of São Paulo.
      PubDate: 2015-01-28
      Issue No: Vol. 24 (2015)
       
  • Excreção urinária de iodo em lactentes segundo as características pós
           partoUrinary excretion of iodine in infants in relation to characteristics
           at and after childbirth

    • Authors: Livia Fernandes LIMA, Anderson Marliere NAVARRO
      Abstract: Objective: To evaluate the concentration of iodine in the urine of infants (ioduria) and its possible relation to the postpartum characteristics of the newborn infant, and to assess the concentration of iodine in table salt, since this is the food with the highest content of this micronutrient ingested by the population. Methods: 32 infants under 6 months of age participated. The analysis of iodine in urine was based on the Sandell-Kolthoff reaction (1937) and that in salt on the titration method recommended by the National Health Foundation (Funasa). Postpartum infant characteristics were collected by means of a questionnaire answered by the nursing mothers. A descriptive statistical analysis was carried out. To compare the average ioduria of the infants in terms of the variables: type of delivery, breastfeeding, pregnancy and use of supplement, the Student t-test was applied. Associations of interest were examined by Fisher's exact test. The criterion of significance was p0.05. Results: The mean height and weight of the infants at birth were 47.5 cm and 3.2 kg, respectively. Most infants received exclusive breastfeeding, took no supplement, were born at term and by cesarean section. The median urinary iodine found in the infants was 190.78 mg /L and the average concentration of iodine in the salt was 75.59 mg I /kg salt. There was no correlation between the iodine content in salt and ioduria in infants. Conclusion: The median urinary iodine was found to be adequate, but the concentration of iodine in salt was excessive. There were no significant relationships between the postpartum characteristics of the infant and urinary iodine.
      PubDate: 2015-01-28
      Issue No: Vol. 24 (2015)
       
 
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