Home > News > Food cooked in copper alloy utensils far better for health
October 19th, 2006
Food cooked in copper alloy utensils far better for health
Experts of Motilal Nehru National Institute of Technology (MNNIT) have now scientifically established that food cooked in such utensils is not only more healthy and nutritious but the process itself is more energy efficient and time saving.
"The high density of cast copper alloy as compared to aluminium is one of the main limitations in using the traditional cooking wares made of copper alloys. If the deposition of Bataloi alloy using nanotechnology becomes possible on the interior of aluminium vessels, the advantage of light weight and the easy to shape aluminium alloy could get clubbed with the advantage of the traditional copper alloy based materials."
California Research Alliance by BASF establishes more than 25 research projects in three years April 26th, 2017
Geoffrey Beach: Drawn to explore magnetism: Materials researcher is working on the magnetic memory of the future April 25th, 2017
Graphene holds up under high pressure: Used in filtration membranes, ultrathin material could help make desalination more productive April 24th, 2017
Russian scientists create new system of concrete building structures: Sientists of Peter the Great Saint-Petersburg Polytechnic University developed a new construction technology April 24th, 2017
New technology could offer cheaper, faster food testing: Specialized droplets interact with bacteria and can be analyzed using a smartphone April 7th, 2017
Meta-lenses bring benchtop performance to small, hand-held spectrometer: Game-changing nanostructure-based lenses allow smaller devices, increased functionality February 9th, 2017
PCATDES Starts Field Testing of Photocatalytic Reactors in South East Asia December 28th, 2016
News from Quorum: The Agricultural Research Service of the USDA uses a Quorum Cryo-SEM preparation system for the study of mites, ticks and other soft bodied organisms November 22nd, 2016