Product Structuring for Sodium Reduction
| Autor: | Aaron S. M. Goh |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
chemistry.chemical_classification
Taste Nutrition and Dietetics business.industry Food Handling Sodium Flavour Medicine (miscellaneous) Salt (chemistry) chemistry.chemical_element Food technology Flavoring Agents Diet Sodium-Restricted Ingredient chemistry Taste receptor Food Technology Humans Food science Sodium Chloride Dietary business |
| Zdroj: | Journal of nutritional science and vitaminology. |
| ISSN: | 1881-7742 |
| Popis: | Salt is an essential ingredient to enhance the flavour of food products. However, high salt intake has been linked to cardiovascular diseases. Methods to reduce salt in food products based on product structuring have gained increasing attention in the past few years. These methods attempt to deliver as much salt as possible from the food products to the taste buds without increasing the salt content in the products. This paper gives a brief review of the different product structuring methods that influence how the salt is released from the food matrix and/or how the salt is transported to the taste receptors. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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