Effect of cooking on aluminum migration to meats wrapped in aluminum foil under restaurant conditions (Record no. 47111)

MARC details
000 -LEADER
fixed length control field 02869cab a2200301Ia 45 0
001 - CONTROL NUMBER
control field u193613
003 - CONTROL NUMBER IDENTIFIER
control field SIRSI
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 110720s2007 ua ss b eng d
040 ## - CATALOGING SOURCE
Original cataloging agency EAL
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
Language code of summary or abstract ara
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) ART ASEJ V28 NO4 6
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Osman, Khaled A.
240 10 - UNIFORM TITLE
Uniform title Alexandria science exchange journal, 2007 v. 28 (4)
Medium [electronic resource]:
-- an international quarterly journal of science agricultural environments.
245 10 - TITLE STATEMENT
Title Effect of cooking on aluminum migration to meats wrapped in aluminum foil under restaurant conditions
Medium [electronic resource].
246 15 - VARYING FORM OF TITLE
Title proper/short title تأثير عمليات الطهى على انتقال معدن الألومنيوم للحوم المغلفة برقائق الألومنيوم تحت ظروف الطهى بالمطاعم.
300 ## - PHYSICAL DESCRIPTION
Extent p.199-208.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes references.
520 ## - SUMMARY, ETC.
Summary, etc. Cooking of wrapped meats in aluminum foil is a common practice applied in many restaurants, fast food outlets and hotels. However, there is concern araised recently regarding the toxicity of aluminum and its relations to some diseases (mainly chronic renal failure, various bone (osteomalacia) and neurological failures (Alzhemier's disease). The effect of different cooking treatments (150°C for 60 min, 200°C for 40 min, and 250°C for 20 min ) on aluminum (AI) contents in red meats (beef, water buffalo, sheep) and white meats (chicken and turkey) cooked in aluminum foil were studied. Data revealed that cooking elevated AI concentrations of both red and white meats. The increase was 10.20-83.0% in red meats and 12.20¬75% in poultry. The least increase was observed in the samples cooked at 150°C for 60 min, while the highest increase was traced in samples cooked at 250°C for 20 min. It can be concluded that the cooking processes affected the migration of AI and thereby cooked meats wrapped in aluminum foil may carry a risk to human health. Therefore, data of the present study can be a guide for restaurants, fast food outlets and hotels to avoid wrapping of meats in aluminum foils prior to cooking, and use glass utensils for food cooking instead of aluminum foil in order to prevent contamination of meats with aluminum. in case of wrapping meats in aluminum foil, it is advisable to apply low cooking temperature for long time (i.e. 150°C for 60 min.). Data presented here indicated that such a treatment results in a decline of migration rate of AI from foil to food.
546 ## - LANGUAGE NOTE
Language note Summary in Arabic.
596 ## -
-- 1
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cooking (Meat).
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Aluminum foil.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Stuffed foods (Cooking).
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Fast food restaurants
General subdivision Health aspects.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Elsayed, Hala H.
773 0# - HOST ITEM ENTRY
Title Alexandria Science Exchange Journal.
Related parts 2007.v.28(4)
International Standard Serial Number 1110-0176
Control subfield nnas
Record control number u193445
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://nile.enal.sci.eg/EALE/2007/ASEJ/2807/4/199.pdf">http://nile.enal.sci.eg/EALE/2007/ASEJ/2807/4/199.pdf</a>
Public note Full Text Article
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Articles
Source of classification or shelving scheme Library of Congress Classification

No items available.


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