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Benefit and risk assessment of replacing of sodium chloride by other salt/substances in industrial seafood products
Sodium (Na) is primarily consumed as salt (sodium chloride, NaCl), which is a critical food ingredient that contributes to improve preservation, shelf‐life and sensory attributes (e.g. texture and taste). On the other hand, the excessive Na intake is a risk factor for cardiovascular diseases includi...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9131575/ https://www.ncbi.nlm.nih.gov/pubmed/35634562 http://dx.doi.org/10.2903/j.efsa.2022.e200420 |