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Strategies for Salt Reduction in Foods

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Strategies for Salt Reduction in Foods

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Toldrá Vilardell, F.; Barat Baviera, JM. (2012). Strategies for Salt Reduction in Foods. Recent Patents on Food, Nutrition and Agriculture. 4(1):19-25. doi:10.2174/2212798411204010019

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/80548

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Title: Strategies for Salt Reduction in Foods
Author: Toldrá Vilardell, Fidel Barat Baviera, José Manuel
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] The amounts of sodium chloride in the formulation of a variety of foods like bakery, meats and dairy foods, ready meals, sauces and snacks, are relatively large and thus, have a strong contribution on the salt dietary ...[+]
Subjects: Low sodium , Low salt , Sodium replacement , Salt replacement , Sodium free , Dairy stream , Molten salt , Transglutaminase , Aminotbutyric acid , Capsaicin
Copyrigths: Cerrado
Source:
Recent Patents on Food, Nutrition and Agriculture. (issn: 1876-1429 ) (eissn: 1876-1429 )
DOI: 10.2174/2212798411204010019
Publisher:
Bentham Science Publishers
Publisher version: http://doi.org/10.2174/2212798411204010019
Thanks:
Grant AGL2007-65379-C02-01 & 02 from Ministry of Science and Innovation (Spain) is fully acknowledged.
Type: Artículo

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