Sodium ions in model cheeses at molecular and macroscopic levels
| Autor: | C. Salles, C. Vergoignan, E. Guichard, L. Boisard, I. Andriot |
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| Přispěvatelé: | Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), J.P. Renou, P.S. Belton, G.A. Webb, ProdInra, Migration |
| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: |
2. Zero hunger
cheeses Chemistry Sodium 010401 analytical chemistry Inorganic chemistry chemistry.chemical_element 04 agricultural and veterinary sciences 040401 food science 01 natural sciences NMR 0104 chemical sciences Ion [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition 0404 agricultural biotechnology sodium [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
| Zdroj: | Magnetic resonance in food science. An exciting future : Special publication No. 332 Magnetic resonance in food science. An exciting future : Special publication No. 332, The Royal Society of Chemistry, 2011, 9-781849-732338 |
| Popis: | Chapitre suite à une communication à la '10th International Conference on the Application of Magnetic Resonance in Food Science' à Clermont-Ferrand (France), 13-15 septembre 2010.; International audience; The excessive consumption of sodium is one of the causes of nutritional related-health problems. The reduction of salt content without affecting technological and sensorial properties of foodstuffs is currently a challenge for the food industry1. There is a need to develop tools to quantify the “active” sodium ions in food products at molecular and macroscopic levels to better understand the in-mouth salt release. . . In this context, methods for the quantification of the bound fraction of sodium were developed. |
| Databáze: | OpenAIRE |
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