Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory evaluation of salt-reduced foods. Simple salt red...

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Detalles Bibliográficos
Autores principales: Hoppu, Ulla, Hopia, Anu, Pohjanheimo, Terhi, Rotola-Pukkila, Minna, Mäkinen, Sari, Pihlanto, Anne, Sandell, Mari
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5742771/
https://www.ncbi.nlm.nih.gov/pubmed/29186893
http://dx.doi.org/10.3390/foods6120103

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5742771/
https://www.ncbi.nlm.nih.gov/pubmed/29186893
http://dx.doi.org/10.3390/foods6120103

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