IRTUM – Institutional Repository of the Technical University of Moldova
Sodium reduction in bakery products: Current approaches, challenges and opportunities
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | CARACACI, Corina | |
| dc.contributor.author | CODINĂ, Georgiana Gabriela | |
| dc.contributor.author | GHENDOV-MOSANU, Aliona | |
| dc.date.accessioned | 2026-06-25T13:13:44Z | |
| dc.date.available | 2026-06-25T13:13:44Z | |
| dc.date.issued | 2026 | |
| dc.identifier.citation | CARACACI, Corina; Georgiana Gabriela CODINĂ and Aliona GHENDOV-MOSANU. Sodium reduction in bakery products: Current approaches, challenges and opportunities. In: Inovația: Factor al Dezvoltării Social-Economice, Conferința Ştiințifică Naţională, Chişinău, Republica Moldova, 12 Decembrie, 2025. Centrul Universitar "Bogdan Petriceicu Hasdeu" din Cahul. Chişinău: Tehnica-UTM, 2026, p. 38. ISBN 978-9975-64-666-6. | en_US |
| dc.identifier.isbn | 978-9975-64-666-6 | |
| dc.identifier.uri | https://repository.utm.md/handle/5014/36636 | |
| dc.description | This work was supported by a grant of the Ministry of Education and Research, CCDIUEFISCDI, project number PN-IV-PCB-ROMD-2024-0135, within PNCDI IV and NARD, 25.80013.5107.22ROMD. | en_US |
| dc.description.abstract | Reducing sodium content in bread remains a critical objective in public health nutrition, given the established association between excessive sodium intake and increased risk of cardiovascular and other chronic diseases. The World Health Organization recommends that adults should consume less than 5 grams of salt per day (equivalent to about 2 grams of sodium), yet current intake levels in many countries significantly exceed this threshold. As bread constitutes a significant source of dietary sodium globally, targeted reformulation strategies are essential to improve population health outcomes. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Universitatea Tehnică a Moldovei | en_US |
| dc.relation.ispartofseries | "Inovaţia: factor al dezvoltării social-economice": conferinţa ştiinţifică naţională, 12 decembrie 2025, Centrul Universitar "Bogdan Petriceicu Hasdeu" din Cahul, Facultatea de Economie, Inginerie şi Ştiinţe Aplicate; | |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | bread | en_US |
| dc.subject | consumer health | en_US |
| dc.subject | sodium chloride | en_US |
| dc.subject | technological processes | en_US |
| dc.subject | sourdough | en_US |
| dc.title | Sodium reduction in bakery products: Current approaches, challenges and opportunities | en_US |
| dc.type | Article | en_US |
Files in this item
The following license files are associated with this item:
This item appears in the following Collection(s)
-
2025
12 decembrie 2025, Centrul Universitar "Bogdan Petriceicu Hasdeu" din Cahul, Facultatea de Economie, Inginerie şi Ştiinţe Aplicate
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States