EVALUATION QUANTITATIVE DU SEL DES PRODUITS DE PANIFICATION POUR SA REDUCTION DANS LES PRODUITS ALIMENTAIRES
Salt is a vital nutrient necessary for proper functioning of the body, but a large amount of salt is a risk factor in increasing blood pressure, the main cause of cardiovascular disease.The aim of this paper is to determine the percentage of salt in some bakery products in order to reduce the salt i...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2010-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/dwnl.php?id=CSCC6201011V04S01A0007 |
| _version_ | 1818209067620892672 |
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| author | Alexandru Stoica Mihaela F. Maria Ana M. Hossu |
| author_facet | Alexandru Stoica Mihaela F. Maria Ana M. Hossu |
| author_sort | Alexandru Stoica |
| collection | DOAJ |
| description | Salt is a vital nutrient necessary for proper functioning of the body, but a large amount of salt is a risk factor in increasing blood pressure, the main cause of cardiovascular disease.The aim of this paper is to determine the percentage of salt in some bakery products in order to reduce the salt intake and to prevent the diseases caused by excessive consumption of salt. For bakery products, determination of sodium chloride was carried out according to Romanian Standard SR 91:2007. Argentometric titration method was used, by titration in the presence of potassium chromate (Mohr method). |
| first_indexed | 2024-12-12T04:54:49Z |
| format | Article |
| id | doaj.art-e6e6e3b2f54248a494c5300c1b3b01fa |
| institution | Directory Open Access Journal |
| issn | 1582-540X |
| language | English |
| last_indexed | 2024-12-12T04:54:49Z |
| publishDate | 2010-12-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj.art-e6e6e3b2f54248a494c5300c1b3b01fa2022-12-22T00:37:23ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2010-12-01114483486EVALUATION QUANTITATIVE DU SEL DES PRODUITS DE PANIFICATION POUR SA REDUCTION DANS LES PRODUITS ALIMENTAIRESAlexandru StoicaMihaela F. MariaAna M. HossuSalt is a vital nutrient necessary for proper functioning of the body, but a large amount of salt is a risk factor in increasing blood pressure, the main cause of cardiovascular disease.The aim of this paper is to determine the percentage of salt in some bakery products in order to reduce the salt intake and to prevent the diseases caused by excessive consumption of salt. For bakery products, determination of sodium chloride was carried out according to Romanian Standard SR 91:2007. Argentometric titration method was used, by titration in the presence of potassium chromate (Mohr method).http://pubs.ub.ro/dwnl.php?id=CSCC6201011V04S01A0007saltSodium Chloridebakery productsFood |
| spellingShingle | Alexandru Stoica Mihaela F. Maria Ana M. Hossu EVALUATION QUANTITATIVE DU SEL DES PRODUITS DE PANIFICATION POUR SA REDUCTION DANS LES PRODUITS ALIMENTAIRES Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry salt Sodium Chloride bakery products Food |
| title | EVALUATION QUANTITATIVE DU SEL DES PRODUITS DE PANIFICATION POUR SA REDUCTION DANS LES PRODUITS ALIMENTAIRES |
| title_full | EVALUATION QUANTITATIVE DU SEL DES PRODUITS DE PANIFICATION POUR SA REDUCTION DANS LES PRODUITS ALIMENTAIRES |
| title_fullStr | EVALUATION QUANTITATIVE DU SEL DES PRODUITS DE PANIFICATION POUR SA REDUCTION DANS LES PRODUITS ALIMENTAIRES |
| title_full_unstemmed | EVALUATION QUANTITATIVE DU SEL DES PRODUITS DE PANIFICATION POUR SA REDUCTION DANS LES PRODUITS ALIMENTAIRES |
| title_short | EVALUATION QUANTITATIVE DU SEL DES PRODUITS DE PANIFICATION POUR SA REDUCTION DANS LES PRODUITS ALIMENTAIRES |
| title_sort | evaluation quantitative du sel des produits de panification pour sa reduction dans les produits alimentaires |
| topic | salt Sodium Chloride bakery products Food |
| url | http://pubs.ub.ro/dwnl.php?id=CSCC6201011V04S01A0007 |
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