Current salt reduction strategies and their effect on sensory acceptability: A study with reduced salt ready-meals

European Food Research and Technology

Volumn 232, Issue 3, 2011, Pages 529-539

  Mitchell, Michelle ^a,b   Brunton, Nigel P ^a   Wilkinson, Martin G ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Flavour enhancers; Ready meals; Salt reduction strategies; Salt substitutes; Salt sodium reduction; Sensory acceptability

Indexed keywords

CHEMISTRY; FOOD TECHNOLOGY;

LOW SALTS; PAIRED COMPARISON; READY MEALS; REDUCTION STRATEGY; SALT LEVELS; SALT SUBSTITUTES; SENSORY ACCEPTABILITIES; YEAST EXTRACTS;

SENSORY ANALYSIS;

EID: 79952003123     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1420-6     Document Type: Article

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