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SALT CONTENE IN BAKERY PRODUCTS PRODUCED IN CRAFT BAKERIES
No full textKuhinjska sol (NaCl) je, u umjerenim količinama, neophodna i značajna za ljudsko zdravlje jer ima važnu ulogu u
biokemijskim procesima, međutim zbog prekomjerne konzumacije, sol može biti i opasna za zdravlje čovjeka. Pekarski
proizvodi danas su značajan izvor soli te mogu doprinijeti povećanju rizika za razvoj arterijske hipertenzije i drugih
bolesti ukoliko se konzumira u nepreporučenim količinama. Cilj predmetnog istraživanja je utvrditi količine soli u
pekarskim proizvodima koji se proizvode i prodaju u hrvatskim gradovima te usporedit koncentracije soli u proizvodima
s dozvoljenim količinama. Materijal i metode: pekarski proizvodi iz pekara manjih obrtnika iz Zagreba, Karlovca, Rijeke
i Varaždina. Udio kuhinjske soli u uzorcima utvrđen je titracijskom metodom po Mohru kojom se određuje količina iona
Cl- i Br- korištenjem standardne otopine AgNO3 u neutralnom mediju.
Rezultati: Prosječni udjeli kuhinjske soli u analiziranim uzorcima iznose gotovo dvostruko više od vrijednosti predviđene
Pravilnikom o žitaricama i proizvodima od žitarica, 2022.
Zaključak: Potrebne su daljnje aktivnosti u svrhu smanjenja udjela soli u pekarskim proizvodima.Table salt (NaCl) is, in moderate quantities, necessary and important for human health because it plays an important role
in biochemical processes, however, due to excessive consumption, salt can be dangerous for human health. Today,
bakery products are a significant source of salt and can contribute to an increase in the risk of developing arterial
hypertension and other diseases if consumed in non-recommended amounts. The aim of the subject research is to
determine the amount of salt in bakery products that are produced and sold in Croatian cities and to compare the
concentration of salt in the products with the permitted amounts. Material and methods: bakery products from small
artisan bakeries from Zagreb, Karlovac, Rijeka and Varaždin. The share of kitchen salt in the samples was determined
by the Mohr titration method, which determines the amount of Cl- and Br- ions using a standard solution of AgNO3 in a
neutral medium.
Results: The average share of table salt in the analyzed samples is almost twice the value provided by the ordinance on
cereals and cereal products.
Conclusion: Further activities are needed to reduce the amount of salt in bakery products
SALT CONTENE IN BAKERY PRODUCTS PRODUCED IN CRAFT BAKERIES
No full textKuhinjska sol (NaCl) je, u umjerenim količinama, neophodna i značajna za ljudsko zdravlje jer ima važnu ulogu u
biokemijskim procesima, međutim zbog prekomjerne konzumacije, sol može biti i opasna za zdravlje čovjeka. Pekarski
proizvodi danas su značajan izvor soli te mogu doprinijeti povećanju rizika za razvoj arterijske hipertenzije i drugih
bolesti ukoliko se konzumira u nepreporučenim količinama. Cilj predmetnog istraživanja je utvrditi količine soli u
pekarskim proizvodima koji se proizvode i prodaju u hrvatskim gradovima te usporedit koncentracije soli u proizvodima
s dozvoljenim količinama. Materijal i metode: pekarski proizvodi iz pekara manjih obrtnika iz Zagreba, Karlovca, Rijeke
i Varaždina. Udio kuhinjske soli u uzorcima utvrđen je titracijskom metodom po Mohru kojom se određuje količina iona
Cl- i Br- korištenjem standardne otopine AgNO3 u neutralnom mediju.
Rezultati: Prosječni udjeli kuhinjske soli u analiziranim uzorcima iznose gotovo dvostruko više od vrijednosti predviđene
Pravilnikom o žitaricama i proizvodima od žitarica, 2022.
Zaključak: Potrebne su daljnje aktivnosti u svrhu smanjenja udjela soli u pekarskim proizvodima.Table salt (NaCl) is, in moderate quantities, necessary and important for human health because it plays an important role
in biochemical processes, however, due to excessive consumption, salt can be dangerous for human health. Today,
bakery products are a significant source of salt and can contribute to an increase in the risk of developing arterial
hypertension and other diseases if consumed in non-recommended amounts. The aim of the subject research is to
determine the amount of salt in bakery products that are produced and sold in Croatian cities and to compare the
concentration of salt in the products with the permitted amounts. Material and methods: bakery products from small
artisan bakeries from Zagreb, Karlovac, Rijeka and Varaždin. The share of kitchen salt in the samples was determined
by the Mohr titration method, which determines the amount of Cl- and Br- ions using a standard solution of AgNO3 in a
neutral medium.
Results: The average share of table salt in the analyzed samples is almost twice the value provided by the ordinance on
cereals and cereal products.
Conclusion: Further activities are needed to reduce the amount of salt in bakery products
SALT CONTENE IN BAKERY PRODUCTS PRODUCED IN CRAFT BAKERIES
No full textKuhinjska sol (NaCl) je, u umjerenim količinama, neophodna i značajna za ljudsko zdravlje jer ima važnu ulogu u
biokemijskim procesima, međutim zbog prekomjerne konzumacije, sol može biti i opasna za zdravlje čovjeka. Pekarski
proizvodi danas su značajan izvor soli te mogu doprinijeti povećanju rizika za razvoj arterijske hipertenzije i drugih
bolesti ukoliko se konzumira u nepreporučenim količinama. Cilj predmetnog istraživanja je utvrditi količine soli u
pekarskim proizvodima koji se proizvode i prodaju u hrvatskim gradovima te usporedit koncentracije soli u proizvodima
s dozvoljenim količinama. Materijal i metode: pekarski proizvodi iz pekara manjih obrtnika iz Zagreba, Karlovca, Rijeke
i Varaždina. Udio kuhinjske soli u uzorcima utvrđen je titracijskom metodom po Mohru kojom se određuje količina iona
Cl- i Br- korištenjem standardne otopine AgNO3 u neutralnom mediju.
Rezultati: Prosječni udjeli kuhinjske soli u analiziranim uzorcima iznose gotovo dvostruko više od vrijednosti predviđene
Pravilnikom o žitaricama i proizvodima od žitarica, 2022.
Zaključak: Potrebne su daljnje aktivnosti u svrhu smanjenja udjela soli u pekarskim proizvodima.Table salt (NaCl) is, in moderate quantities, necessary and important for human health because it plays an important role
in biochemical processes, however, due to excessive consumption, salt can be dangerous for human health. Today,
bakery products are a significant source of salt and can contribute to an increase in the risk of developing arterial
hypertension and other diseases if consumed in non-recommended amounts. The aim of the subject research is to
determine the amount of salt in bakery products that are produced and sold in Croatian cities and to compare the
concentration of salt in the products with the permitted amounts. Material and methods: bakery products from small
artisan bakeries from Zagreb, Karlovac, Rijeka and Varaždin. The share of kitchen salt in the samples was determined
by the Mohr titration method, which determines the amount of Cl- and Br- ions using a standard solution of AgNO3 in a
neutral medium.
Results: The average share of table salt in the analyzed samples is almost twice the value provided by the ordinance on
cereals and cereal products.
Conclusion: Further activities are needed to reduce the amount of salt in bakery products
SALT CONTENE IN BAKERY PRODUCTS PRODUCED IN CRAFT BAKERIES
No full textKuhinjska sol (NaCl) je, u umjerenim količinama, neophodna i značajna za ljudsko zdravlje jer ima važnu ulogu u
biokemijskim procesima, međutim zbog prekomjerne konzumacije, sol može biti i opasna za zdravlje čovjeka. Pekarski
proizvodi danas su značajan izvor soli te mogu doprinijeti povećanju rizika za razvoj arterijske hipertenzije i drugih
bolesti ukoliko se konzumira u nepreporučenim količinama. Cilj predmetnog istraživanja je utvrditi količine soli u
pekarskim proizvodima koji se proizvode i prodaju u hrvatskim gradovima te usporedit koncentracije soli u proizvodima
s dozvoljenim količinama. Materijal i metode: pekarski proizvodi iz pekara manjih obrtnika iz Zagreba, Karlovca, Rijeke
i Varaždina. Udio kuhinjske soli u uzorcima utvrđen je titracijskom metodom po Mohru kojom se određuje količina iona
Cl- i Br- korištenjem standardne otopine AgNO3 u neutralnom mediju.
Rezultati: Prosječni udjeli kuhinjske soli u analiziranim uzorcima iznose gotovo dvostruko više od vrijednosti predviđene
Pravilnikom o žitaricama i proizvodima od žitarica, 2022.
Zaključak: Potrebne su daljnje aktivnosti u svrhu smanjenja udjela soli u pekarskim proizvodima.Table salt (NaCl) is, in moderate quantities, necessary and important for human health because it plays an important role
in biochemical processes, however, due to excessive consumption, salt can be dangerous for human health. Today,
bakery products are a significant source of salt and can contribute to an increase in the risk of developing arterial
hypertension and other diseases if consumed in non-recommended amounts. The aim of the subject research is to
determine the amount of salt in bakery products that are produced and sold in Croatian cities and to compare the
concentration of salt in the products with the permitted amounts. Material and methods: bakery products from small
artisan bakeries from Zagreb, Karlovac, Rijeka and Varaždin. The share of kitchen salt in the samples was determined
by the Mohr titration method, which determines the amount of Cl- and Br- ions using a standard solution of AgNO3 in a
neutral medium.
Results: The average share of table salt in the analyzed samples is almost twice the value provided by the ordinance on
cereals and cereal products.
Conclusion: Further activities are needed to reduce the amount of salt in bakery products
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
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