Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules

Successful salt (NaCl) reduction strategies are required to reduce the salt content of snacks while maintaining saltiness perception and consumer acceptance. Previous research suggests that particle physicochemical design rules (small particle size, low density, low hydrophobicity, optimised particl...

Descripción completa

Detalles Bibliográficos
Autores principales: Hurst, Katherine E., Hewson, Louise, Fisk, Ian D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9022087/
https://www.ncbi.nlm.nih.gov/pubmed/35400422
http://dx.doi.org/10.1016/j.foodres.2022.111022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9022087/
https://www.ncbi.nlm.nih.gov/pubmed/35400422
http://dx.doi.org/10.1016/j.foodres.2022.111022

Ejemplares similares