A study on sodium chloride content in traditional Iranian bread as an approach to control and prevent non-communicable diseases-Reference-Cited by-同舟云学术

A study on sodium chloride content in traditional Iranian bread as an approach to control and prevent non-communicable diseases

Published:2021-05-06 Issue: Volume: Page:1-12
ISSN:0306-7319
Container-title:International Journal of Environmental Analytical Chemistry
language:en
Short-container-title:International Journal of Environmental Analytical Chemistry

Author:

Hadian Zahra¹,S. Reihani S. Fatemeh.¹,Tan Thuan Chew²^ORCID,Mousavi Khaneghah Amin³^ORCID

Affiliation:

1. Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

2. Food Technology Division, School of Industrial Technology, UniversitiSains Malaysia, Malaysia

3. Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil

Funder

Shahid Beheshti University of Medical Sciences

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Pollution,Soil Science,Waste Management and Disposal,Water Science and Technology,Environmental Chemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/03067319.2021.1919655

Reference50 articles.

1. Current and Future Theoretical Foundations for NCDs and Health Promotion

2. Global Sodium Consumption and Death from Cardiovascular Causes

3. A cross sectional study of salt content in bakery bread in Zagreb, Croatia

4. A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread

5. Salt reduction in bread: Is it enough? Preliminary results of a HIA in Portugal