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Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food
Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory evaluation of salt-reduced foods. Simple salt red...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5742771/ https://ncbi.nlm.nih.gov/pubmed/29186893 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods6120103 |
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