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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...

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Detalles Bibliográficos
Autores principales:	Rybicka, Iga, Nunes, Maria Leonor
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2022
Materias:	Eu‐fora Series 4
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

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