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."
Flexible Metamaterial Absorbers July 29th, 2014
Tough foam from tiny sheets: Rice University lab uses atom-thick materials to make ultralight foam July 29th, 2014
A new way to make microstructured surfaces: Method can produce strong, lightweight materials with specific surface properties July 29th, 2014
Iranian Scientists Use Waste Cotton Fibers to Produce Cellulose Nanoparticles July 29th, 2014
Iranian Scientists Produce Reusable Nanoadsorbent to Detect Sulfamide in Chicken July 27th, 2014
Key Announcements made at TAPPI International Nanotechnology Conference July 7th, 2014
Squid sucker ring teeth material could aid reconstructive surgery, serve as eco-packaging July 2nd, 2014
FDA issues guidance on use of nanotechnology in foods July 1st, 2014