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Salt in food processing; usage and reduction: a review

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Albarracín Hernández, W.; Sanchez, IC.; Grau Meló, R.; Barat Baviera, JM. (2011). Salt in food processing; usage and reduction: a review. International Journal of Food Science and Technology. 46(7):1329-1336. doi:10.1111/j.1365-2621.2010.02492.x

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/68615

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Title: Salt in food processing; usage and reduction: a review
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
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Abstract:
[EN] Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride ...[+]
Subjects: Protein behaviour , Salt effect , Salt in foods , Salting , Water-holding capacity , Anti-microbial effects , Biochemical mechanisms , Cardio-vascular disease , Developed countries , Dietary intakes , Enhancing effect , Enzymatic activities , Food industries , Low costs , Optimisations , Water activity , Water holding capacity , Sodium chloride , Food processing
Copyrigths: Cerrado
Source:
International Journal of Food Science and Technology. (issn: 0950-5423 )
DOI: 10.1111/j.1365-2621.2010.02492.x
Publisher:
Wiley
Publisher version: https://dx.doi.org/10.1111/j.1365-2621.2010.02492.x
Type: Artículo

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