Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review

Sodium is a necessary nutrient for regulating extracellular fluid and transferring molecules around cell membranes with essential functions. However, the prevalence of some diseases is related to unnecessary sodium intake. As a result, a particular problem for the food industry remains a matter of s...

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Detalles Bibliográficos
Autores principales: Nurmilah, Siti, Cahyana, Yana, Utama, Gemilang Lara, Aït-Kaddour, Abderrahmane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564303/
https://www.ncbi.nlm.nih.gov/pubmed/36230196
http://dx.doi.org/10.3390/foods11193120

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9564303/
https://www.ncbi.nlm.nih.gov/pubmed/36230196
http://dx.doi.org/10.3390/foods11193120

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