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Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches

Excessive levels of sodium consumption over the recommended human daily intake level is a global issue. Developing novel low-sodium products to address this issue is challenging. Moreover, there is little research on the use of stealth reduction approaches in reduced sodium seasoned green mussel, re...

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Hoofdauteurs: Passakorn Kingwascharapong, Jarupat Janthueng, Peeraya Kongsorn, Sasina Sanprasert, Nantipa Pansawat, Nawaporn Wannawisan, Kanrawee Hunsakul, Ali Muhammed Moula Ali, Lutz Grossmann, Samart Sai-ut, Jaksuma Pongsetkul, Suphat Phongthai, Wanli Zhang, Saroat Rawdkuen
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Elsevier 2024-12-01
Reeks:Future Foods
Onderwerpen:
Green mussel (Perna viridis)
Reduced sodium
Low sodium
Product development
Online toegang:http://www.sciencedirect.com/science/article/pii/S2666833524001473
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