The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in “Better‐for‐You” foods

ABSTRACT: We tested the hypothesis that reduced‐salt versions of four “better‐for‐you” dishes enhanced with monosodium glutamate (MSG) through a “Salt Flip” in an amount that still substantially reduced total sodium matched the consumer acceptance of normal‐salt versions. Three versions each—standar...

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Detalles Bibliográficos
Autores principales: Halim, Jeremia, Bouzari, Ali, Felder, Dan, Guinard, Jean‐Xavier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Sensory and Consumer Sciences
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7540316/
https://www.ncbi.nlm.nih.gov/pubmed/32776553
http://dx.doi.org/10.1111/1750-3841.15354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7540316/
https://www.ncbi.nlm.nih.gov/pubmed/32776553
http://dx.doi.org/10.1111/1750-3841.15354

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