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Strategies for Salt Reduction in Foods

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Strategies for Salt Reduction in Foods

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dc.contributor.author Toldrá Vilardell, Fidel es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2017-05-04T07:36:26Z
dc.date.available 2017-05-04T07:36:26Z
dc.date.issued 2012
dc.identifier.issn 1876-1429
dc.identifier.uri http://hdl.handle.net/10251/80548
dc.description.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 intake. There is a clear demand by the consumers and medical associations to reduce the salt content in foods. Different strategies have been proposed and most of them consist of the replacement of sodium chloride by other salts and the addition of other substances for an acceptable sensory quality. The recent patents for salt reduction and their applications in foods are reviewed in this manuscript. es_ES
dc.description.sponsorship Grant AGL2007-65379-C02-01 & 02 from Ministry of Science and Innovation (Spain) is fully acknowledged.
dc.language Inglés es_ES
dc.publisher Bentham Science Publishers es_ES
dc.relation MICINN/AGL2007-65379-C02-01-02 es_ES
dc.relation.ispartof Recent Patents on Food, Nutrition and Agriculture es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Low sodium es_ES
dc.subject Low salt es_ES
dc.subject Sodium replacement es_ES
dc.subject Salt replacement es_ES
dc.subject Sodium free es_ES
dc.subject Dairy stream es_ES
dc.subject Molten salt es_ES
dc.subject Transglutaminase es_ES
dc.subject Aminotbutyric acid es_ES
dc.subject Capsaicin es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Strategies for Salt Reduction in Foods es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.2174/2212798411204010019
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.2174/2212798411204010019 es_ES
dc.description.upvformatpinicio 19 es_ES
dc.description.upvformatpfin 25 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 4 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 236780 es_ES
dc.identifier.eissn 1876-1429
dc.identifier.pmid 22316270


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