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Salt in food processing; usage and reduction: a review

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Salt in food processing; usage and reduction: a review

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dc.contributor.author Albarracín Hernández, William es_ES
dc.contributor.author Sanchez, Ivan C. es_ES
dc.contributor.author Grau Meló, Raúl es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2016-09-02T10:42:40Z
dc.date.available 2016-09-02T10:42:40Z
dc.date.issued 2011-07
dc.identifier.issn 0950-5423
dc.identifier.uri http://hdl.handle.net/10251/68615
dc.description.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 to reduce water activity values. In addition, sodium chloride is a flavour enhancer as a consequence of its effect on different biochemical mechanisms. It also has flavour enhancing effects from reducing or enhancing the enzymatic activity of some enzymes responsible for the development of different organoleptic parameters. Trends in sodium chloride use in food industries point to salt replacement or reduction by means of the use of sodium chloride substitutes such as KCl or phosphates; flavour enhancers and the optimisation of the physical form of salt. This trend has arisen as a result of the greater awareness of the negative effects of excess dietary intake of sodium, which has been linked to hypertension and consequently an increased risk of cardiovascular disease. The average total daily sodium intake per individual in developed countries is 4-5g of Na, which is up to 25 times greater than the minimum adult requirement. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology. es_ES
dc.language Inglés es_ES
dc.publisher Wiley es_ES
dc.relation.ispartof International Journal of Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Protein behaviour es_ES
dc.subject Salt effect es_ES
dc.subject Salt in foods es_ES
dc.subject Salting es_ES
dc.subject Water-holding capacity es_ES
dc.subject Anti-microbial effects es_ES
dc.subject Biochemical mechanisms es_ES
dc.subject Cardio-vascular disease es_ES
dc.subject Developed countries es_ES
dc.subject Dietary intakes es_ES
dc.subject Enhancing effect es_ES
dc.subject Enzymatic activities es_ES
dc.subject Food industries es_ES
dc.subject Low costs es_ES
dc.subject Optimisations es_ES
dc.subject Water activity es_ES
dc.subject Water holding capacity es_ES
dc.subject Sodium chloride es_ES
dc.subject Food processing es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Salt in food processing; usage and reduction: a review es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/j.1365-2621.2010.02492.x
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1111/j.1365-2621.2010.02492.x es_ES
dc.description.upvformatpinicio 1329 es_ES
dc.description.upvformatpfin 1336 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 46 es_ES
dc.description.issue 7 es_ES
dc.relation.senia 216330 es_ES
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