Reducing Sodium in Foods: The Effect on Flavor

Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and fo...

Descripción completa

Detalles Bibliográficos
Autores principales: Liem, Djin Gie, Miremadi, Fatemeh, Keast, Russell S. J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2011
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257639/
https://www.ncbi.nlm.nih.gov/pubmed/22254117
http://dx.doi.org/10.3390/nu3060694

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257639/
https://www.ncbi.nlm.nih.gov/pubmed/22254117
http://dx.doi.org/10.3390/nu3060694

Ejemplares similares