UTENSÍLIOS PARA ALIMENTOS E IMPLICAÇÕES NUTRICIONAIS

Autores

  • Késia Diego QUINTAES Universidade Estadual de Campinas

Palavras-chave:

utensílios de alimentação e culinária, ferro, alumínio, inox, níquel, cromo

Resumo

Há grande variedade de materiais empregados na confecção de utensílios para os alimentos: barro, ferro, vidro, cerâmica, inox, pedra, alumínio e outros. Cerca de 43% de panelas vendidas atualmente nos Estados Unidos são de aço inoxidável. Outra parcela da população utiliza utensílios de alumínio. Este artigo visa especular a contribuição nutricional de utensílios usados na preparação de alimentos e feitos de três diferentes materiais (alumínio, ferro e aço inoxidável), através de revisão de literatura científica.

Referências

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Publicado

25-12-2000

Como Citar

QUINTAES, K. D. (2000). UTENSÍLIOS PARA ALIMENTOS E IMPLICAÇÕES NUTRICIONAIS. Revista De Nutrição, 13(3). Recuperado de https://periodicos.puc-campinas.edu.br/nutricao/article/view/8772

Edição

v. 13 n. 3 (2000): Revista de Nutrição

Seção

ARTIGOS DE REVISÃO

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Copyright (c) 2023 Késia Diego QUINTAES

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Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.