Nutrients | |
Reducing Sodium in Foods: The Effect on Flavor | |
Djin Gie Liem1  Fatemeh Miremadi1  | |
[1] School of Exercise and Nutrition Sciences, Centre for Physical Activity and Nutrition Research, Sensory Science Group, Deakin University, Melbourne, 3125, VIC, Australia; | |
关键词: salt taste; flavor; sensory; | |
DOI : 10.3390/nu3060694 | |
来源: mdpi | |
【 摘 要 】
Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and foods eaten away from home. Reducing sodium in processed foods will be, however, challenging due to sodium’s specific functionality in terms of flavor and associated palatability of foods (
【 授权许可】
CC BY
© 2011 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
---|---|---|---|
RO202003190049233ZK.pdf | 398KB | download |