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http://cris.utm.md/handle/5014/1923| Title: | Efectul reducerii cantității de sare asupra calității produselor de panificație | Other Titles: | The effect of reducing the quantity of salts on quality bakery products | Authors: | SUHODOL, Natalia DESEATNICOV, Olga RESITCA, Vladislav CHIRSANOVA, Aurica BOAGHI (COVALIOV), Eugenia |
Keywords: | achloride;bakery product;sour borsch;kefir;whey | Issue Date: | 2022 | Source: | Suhodol, M. N., Deseatnicova, O., Reşitca, V., Chirsanova, C. A., & Covaliov, B. E. (2022). Efectul reducerii cantității de sare asupra calității produselor de panificație. In Perspectivele și Problemele Integrării în Spațiul European al Cercetării și Educației (Vol. 9, pp. 391-397). | Conference: | Perspectivele și Problemele Integrării în Spațiul European al Cercetării și Educației | Abstract: | The consumption of salt among adults in the Republic of Moldova exceeds twice the maximum norm recommended by the World Health Organization of 5 g per day. More than half of the population consumes salt with an iodine content of 15 mg / kg or more, while 23% of them consume salt non iodized. The level of awareness, attitudes and behaviors regarding salt consumption and its importance reveal the need for more intensive health awareness and promotion campaigns to improve the adoption of preventive strategies aimed at reducing salt consumption and increasing potassium and iodine consumption. The development of the technology for the preparation of an achloride bakery product with high nutritional value, intended for dietary nutrition would be part of the National Strategy for the Prevention and Control of Noncommunicable Diseases. |
URI: | https://ibn.idsi.md/vizualizare_articol/166135 http://cris.utm.md/handle/5014/1923 |
| Appears in Collections: | Proceedings Papers |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 391-397_3.pdf | 1.03 MB | Adobe PDF | View/Open |
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