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Physicochemical design rules for the formulation of novel salt particles with optimised saltiness
Novel sodium reduction strategies are urgently required by the food industry. We hypothesised that redesigning salt crystals (size, density, hydrophobicity and flow properties) will offer a new route to increase saltiness and therefore reduce sodium. Eight salts were compared with different physicoc...
Tallennettuna:
| Julkaisussa: | Food Chem |
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| Päätekijät: | , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Elsevier Applied Science Publishers
2021
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8223491/ https://ncbi.nlm.nih.gov/pubmed/34034053 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2021.129990 |
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