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Pregled bibliografske jedinice broj: 1031693

A cross sectional study of salt content in bakery bread in Zagreb, Croatia


Delaš Aždajić, Marija; Delaš, Ivančica; Aždajić, Stjepan; Štimac Grbić, Danijela; Vahčić, Nada
A cross sectional study of salt content in bakery bread in Zagreb, Croatia // Arhiv za higijenu rada i toksikologiju, 70 (2019), 3; 219-223 doi:10.2478/aiht-2019-70-3277 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1031693 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
A cross sectional study of salt content in bakery bread in Zagreb, Croatia

Autori
Delaš Aždajić, Marija ; Delaš, Ivančica ; Aždajić, Stjepan ; Štimac Grbić, Danijela ; Vahčić, Nada

Izvornik
Arhiv za higijenu rada i toksikologiju (0004-1254) 70 (2019), 3; 219-223

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
hypertension ; Mohr method ; sodium chloride

Sažetak
Reducing salt content in bread is the essential part of a national strategy for salt reduction with the goal of long-term national general health improvement. In this study we have analysed salt content in three types of bread available in 25 small and five national industrial bakeries in Zagreb, Croatia. Samples of white wheat bread, dark wheat bread, and other types of bread were collected, and the salt content was determined with the Mohr method. Salt content varied widely between bakeries, with an average content of 2.30±0.22 g per 100 g of bread, which is almost twice the threshold content (1.4 %) defined by the Croatian National Regulation on Cereals and Cereal Products. Further efforts are necessary to teach bakers how to reduce salt content without affecting quality or flavour. These should go hand in hand with continuous monitoring of how the legal provisions are implemented.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
058-0580696-2808 - Bioaktivne komponente u hrani - promjene uzrokovane pripremom i čuvanjem (Vahčić, Nada, MZOS ) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Ivančica Delaš (autor)

Avatar Url Nada Vahčić (autor)

Avatar Url Danijela Štimac (autor)

Citiraj ovu publikaciju

Delaš Aždajić, Marija; Delaš, Ivančica; Aždajić, Stjepan; Štimac Grbić, Danijela; Vahčić, Nada
A cross sectional study of salt content in bakery bread in Zagreb, Croatia // Arhiv za higijenu rada i toksikologiju, 70 (2019), 3; 219-223 doi:10.2478/aiht-2019-70-3277 (međunarodna recenzija, članak, znanstveni)
Delaš Aždajić, M., Delaš, I., Aždajić, S., Štimac Grbić, D. & Vahčić, N. (2019) A cross sectional study of salt content in bakery bread in Zagreb, Croatia. Arhiv za higijenu rada i toksikologiju, 70 (3), 219-223 doi:10.2478/aiht-2019-70-3277.
@article{article, year = {2019}, pages = {219-223}, DOI = {10.2478/aiht-2019-70-3277}, keywords = {hypertension, Mohr method, sodium chloride}, journal = {Arhiv za higijenu rada i toksikologiju}, doi = {10.2478/aiht-2019-70-3277}, volume = {70}, number = {3}, issn = {0004-1254}, title = {A cross sectional study of salt content in bakery bread in Zagreb, Croatia}, keyword = {hypertension, Mohr method, sodium chloride} }
@article{article, year = {2019}, pages = {219-223}, DOI = {10.2478/aiht-2019-70-3277}, keywords = {hypertension, Mohr method, sodium chloride}, journal = {Arhiv za higijenu rada i toksikologiju}, doi = {10.2478/aiht-2019-70-3277}, volume = {70}, number = {3}, issn = {0004-1254}, title = {A cross sectional study of salt content in bakery bread in Zagreb, Croatia}, keyword = {hypertension, Mohr method, sodium chloride} }

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


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