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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...
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| Publicado no: | Food Nutr Res |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Co-Action Publishing
2016
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| Assuntos: | |
| Acesso em linha: | 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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