prikaz prve stranice dokumenta Utjecaj soli na zdravlje i određivanje njenog udjela u trajnim kobasicama s područja Banije
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undergraduate thesis
Utjecaj soli na zdravlje i određivanje njenog udjela u trajnim kobasicama s područja Banije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:350694
Varga, Katarina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Varga, K. (2019). Utjecaj soli na zdravlje i određivanje njenog udjela u trajnim kobasicama s područja Banije (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:350694

Varga, Katarina. "Utjecaj soli na zdravlje i određivanje njenog udjela u trajnim kobasicama s područja Banije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:350694

Varga, Katarina. "Utjecaj soli na zdravlje i određivanje njenog udjela u trajnim kobasicama s područja Banije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:350694

Varga, K. (2019). 'Utjecaj soli na zdravlje i određivanje njenog udjela u trajnim kobasicama s područja Banije', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:350694

Varga K. Utjecaj soli na zdravlje i određivanje njenog udjela u trajnim kobasicama s područja Banije [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 May 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:350694

K. Varga, "Utjecaj soli na zdravlje i određivanje njenog udjela u trajnim kobasicama s područja Banije", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:350694

Metadata
TitleUtjecaj soli na zdravlje i određivanje njenog udjela u trajnim kobasicama s područja Banije
Title (english)The influence of salt on health and the determination of its share in Banian dry sausages
AuthorKatarina Varga
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2019-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kuhinjska sol ili natrijev klorid neophodna je za rad ljudskog organizma. U brojnim zemljama svijeta njen dnevni unos višestruko je veći od preporučenog što je povezano s bolestima krvožilnog sustava, osteoporozom, bubrežnim kamencima i pretilosti. Sol se u mesne proizvode dodaje radi konzervirajućeg učinka i poboljšanja tehnoloških svojstava, teksture i senzorskih karakteristika. Cilj eksperimentalnog dijela ovog rada bio je odrediti udio NaCl u uzorcima domaćih trajnih kobasica s područja Banije. Za njeno određivanje korištena je titracijska metoda po Mohru, pri čemu je dobiven prosječan udio soli 4,21±0,77%.
Abstract (english)
Kitchen salt or sodium chloride is essential for normal functioning of the human body. In many countries, the salt intake is higher than recommended which is connected to cardiovascular diseases, osteoporosis, kidney stones and obesity. Salt is added to meat products for its preserving impact and improvement of technological properties and textural and sensory characteristics of the product. The aim of the experimental part of the study was to determine the NaCl content in traditional Banian dry fermented sausages. The amount of NaCl has been determined by titration method according to Mohr and the average amount of sodium chloride in analyzed samples was 4,21±0,77%.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:350694
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-07-29 06:47:51