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undergraduate thesis
Sadržaj soli u hrani - utjecaj na sigurnost hrane i zdravlje ljudi
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:475689
Novoselić, Tereza
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Novoselić, T. (2010). Sadržaj soli u hrani - utjecaj na sigurnost hrane i zdravlje ljudi (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:475689

Novoselić, Tereza. "Sadržaj soli u hrani - utjecaj na sigurnost hrane i zdravlje ljudi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:475689

Novoselić, Tereza. "Sadržaj soli u hrani - utjecaj na sigurnost hrane i zdravlje ljudi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:475689

Novoselić, T. (2010). 'Sadržaj soli u hrani - utjecaj na sigurnost hrane i zdravlje ljudi', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:475689

Novoselić T. Sadržaj soli u hrani - utjecaj na sigurnost hrane i zdravlje ljudi [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:475689

T. Novoselić, "Sadržaj soli u hrani - utjecaj na sigurnost hrane i zdravlje ljudi", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:475689

Metadata
TitleSadržaj soli u hrani - utjecaj na sigurnost hrane i zdravlje ljudi
Title (english)Salt content of foods - impact on the food safety and human health
AuthorTereza Novoselić
MentorDaniela Čačić Kenjerić (mentor)
MentorInes Banjari (pomoć pri izradi, neposredni voditelj)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2010-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Nutritional Science
Abstract
Sol (NaCl) je sastavni dio čovjekove prehrane i ima funkciju obogaćivanja okusa hrane. Čine ju dva esencijalna minerala neophodna za zdravlje organizma, natrij i klor. Najčešća upotreba soli je u industriji kao začin ili konzervans. Prekomjerni unos soli može dovesti do ozbiljnih zdravstvenih problema, prvenstveno uzrokujući visoki krvni tlak, kardiovaskularne bolesti, moždani udar i dijabetes. Obzirom da je sol sastavni dio naše prehrane nije se lako odreći soli, posebice ako smo navikli na slanu hranu. Obzirom da su brojnih istraživanja pokazala nedvojbenu povezanost unosa soli i razvoja hipertenzije i kardiovaskularnih bolesti razvila se potreba za smanjenjem unosa soli pokretanjem raznih inicijativa te uvođenjem zamjena za sol. Zamjene za sol imaju za zadatak kod konzumenta izazvati isti osjećaj slanoće bez utjecaja na krvni tlak, odnosno posljedično na razvoj kardiovaskularnih bolesti. Kalij klorid je jedan od najkorištenijih nadomjestaka za sol, koji iako nema okus poput prirodne soli, obično je dovoljan kako bi osigurao adekvatnu razinu slanoće kod potrošača.
Abstract (english)
Salt is component part of human diet, and they have function enrich the flavour of food. Sodium and chloride are two essential minerals which are necessary for health. Industry use salt for flavouring or preservation. Increase salt intake can lead to serious health problems, primarily causing high blood pressure, cardiovascular disease, stroke and diabetes. Salt is part are diet and it’s not easy to give up, expressly if we are used to salty foods. Many studies are show connection between salt intake and the development of hypertension and cardiovascular diseases, to need reduce salt intake by starting various initiatives and the introduction of a substitute for salt were developed. Function of salt substitutes are cause the same salty taste and feeling as salt for the consumer, but without affecting the blood pressure, and consequently the development of cardiovascular disease. Potassium chloride is one of the most used salt substitutes, but they don't have a taste like natural salt, it is usually sufficient enough in providing an adequate level of saltiness to the consumer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:475689
ProjectNumber: 113-0000000-0548
Title: Prehrana i životne navike u očuvanju zdravlja
Title: Nutrition and lifestyle in health protection
Leader: Milena Mandić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-10-22 08:17:22