UTENSÍLIOS PARA ALIMENTOS E IMPLICAÇÕES NUTRICIONAIS
Palabras clave:
utensílios de alimentação e culinária, ferro, alumínio, inox, níquel, cromoResumen
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.
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Derechos de autor 2023 Késia Diego QUINTAES
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