Phoshorous, sodium, potassium in cereals and their products been produced and consumed in Greece

dc.contributor.author	Χατζηπαύλου, Μαρία	el
dc.date.accessioned	2015-01-11T15:02:44Z
dc.date.issued	2015-01-11
dc.identifier.uri	http://hdl.handle.net/11400/3769
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	Food--Phosphorus content
dc.subject	Food--Sodium content
dc.subject	Food--Potassium content
dc.subject	Cereal products--Biotechnology
dc.subject	Φώσφορος
dc.subject	Νάτριο
dc.subject	Κάλιο
dc.subject	παραγωγή σιτηρών
dc.title	Phoshorous, sodium, potassium in cereals and their products been produced and consumed in Greece	en
heal.type	masterThesis
heal.classification	Food technology and engineering
heal.classification	Cereals as food
heal.classification	Τεχνολογία τροφίμων
heal.classification	Σιτηρά
heal.classificationURI	http://data.seab.gr/concepts/1206d77258fd66c88274d85384bf2041de953cef
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85022073
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Σιτηρά
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh90004798
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85050224
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85050211
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh2010005651
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	1996-09
heal.bibliographicCitation	Chatzipavlou, M. (1996) Phoshorous, sodium, potassium in cereals and their products been produced and consumed in Greece. Master thesis. University of Lincolnshire and Humberside	el
heal.abstract	Phosphorus, sodium and potassium are important to human nutrition. In this work the content of these minerals in cereal grains and products has been determined. Phosphorus is an essential component of nucleic acids, DNA and RNA, and thus makes it necessary growth. Sodium is the most important cation because it dictates the volume of extracellular fluid (ECF) and its concentration affects osmotic concentration of both ECF and intracellular fluid (ICF). Moreover, it keeps the neutrality of the body while it reacts with elements with acidic reactions. Sodium is also essential for glucose absorption and transportation of nutrients through the membranes [Macrae, 1993; Agelikakis, 1990], Potassium is characterised by its multifunctionality, affecting functions of the cardiovascular digestive, digestive, endocrine, respiratory, renal and neurological systems. It is a cofactor for enzymes involved in carbohydrate storage, energy transaction, cellular growth and others.[Macrae,1993]. Thirty one different grain and grain products, were tested by spectrophotometric molybdovanadate method, for phosphorus content and flame photometric method for sodium and potassium content. All values Eire expressed in mg/100gr. of food and are given as the arithmetic mean of samples ± standard deviation. Also, it must be mentioned that deionized -distilled water, was used for cleaning and preparation of the samples. Mineral (P, Na, K) values of analysed samples of cereal grains and products were compared with literature values of other countries (USA, Finland, India, Malawi, Papua-New Guinea, Australia). It was found that rich sources of phosphorus are grain seeds and wholemeal bread; of sodium grain seeds and grain products, (mainly due to the bread) and biscuits; of potassium grain seeds, bread made with yeast, grain products with chocolate, frumenty and com flakes. The mean daily elements (P, Na, K) intake (gr./adult/day) of total cereal consumption (gr./adult/day) when compared for the two five-year periods, 1980-1985 and 1985-1990, it resumes that there is a slight increase of phosphorus, sodium and potassium intake. Moreover, the average cereal consumption (Kg/year/capita) in Greece, during the period 1951-1985 decreases, whereas there is a slight increase for the last five-year period 1985-1990. Phosphorus, sodium and potassium intake of flour, cereals, bread, rice, pasta and rusks form the 65.86%, 153% and 27.16% of the RDA and low end of ESADDIs, respectively.	en
heal.advisorName	Μπρατάκος, Μ.	el
heal.committeeMemberName	[χ.ό.]	el
heal.academicPublisher	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.academicPublisherID	teiath
heal.fullTextAvailability	true