A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects

Seawater is rich in minerals which may help confer good palatability to foods, favouring the use of smaller amounts of salt, a recognized measure of cardiovascular prevention. The aim of this study was to investigate the nutritional properties, sensory characteristics and metabolic effects of a typi...

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Detalles Bibliográficos
Autores principales: Iaccarino Idelson, Paola, Russo, Ornella, Iacone, Roberto, D’Elia, Lanfranco, Giacco, Rosalba, Volpe, Maria Grazie, Strazzullo, Pasquale
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698524/
https://www.ncbi.nlm.nih.gov/pubmed/33213066
http://dx.doi.org/10.3390/nu12113533

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698524/
https://www.ncbi.nlm.nih.gov/pubmed/33213066
http://dx.doi.org/10.3390/nu12113533

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