Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma

Excess salt (NaCl) and fat intake are major causes of chronic diseases, but reducing such components without affecting acceptability is a major challenge. Here, we set out to examine whether added aroma in lower salt cheese can enhance saltiness and fat perception. Low-salt cheese samples were grate...

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Detalles Bibliográficos
Autores principales: Syarifuddin, Adiansyah, Septier, Chantal, Salles, Christian, Thomas-Danguin, Thierry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9309206/
https://www.ncbi.nlm.nih.gov/pubmed/35898712
http://dx.doi.org/10.3389/fnut.2022.873427

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9309206/
https://www.ncbi.nlm.nih.gov/pubmed/35898712
http://dx.doi.org/10.3389/fnut.2022.873427

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