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Reduction of sodium content in spicy soups using monosodium glutamate
BACKGROUND: Excessive dietary sodium intake causes several diseases, such as hypertension, cardiovascular and renal disease, etc. Hence, reducing sodium intake has been highly recommended. In this study the effect of monosodium glutamate (MSG), as an umami substance, on saltiness and sodium reductio...
Gespeichert in:
| Veröffentlicht in: | Food Nutr Res |
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| Hauptverfasser: | , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Co-Action Publishing
2016
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4926097/ https://ncbi.nlm.nih.gov/pubmed/27356909 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3402/fnr.v60.30463 |
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