Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

Trends in Food Science and Technology

Volumn 22, Issue 6, 2011, Pages 276-291

  Cruz, Adriano G ^a   Faria, José A F ^a   Pollonio, Marise A R ^a   Bolini, Helena M A ^a   Celeghini, Renata M S ^a   Granato, Daniel ^b   Shah, Nagendra P ^c  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c VICTORIA UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM ABSORPTION; DAIRY INDUSTRY; INDUSTRIALIZED NATIONS; PUBLIC HEALTH; SENSORY PROPERTIES;

AGRICULTURAL PRODUCTS; BLOOD PRESSURE; CALCIUM CHLORIDE; DAIRY PRODUCTS; FOOD PRODUCTS; SODIUM CHLORIDE;

HEALTH;

EID: 79957644399     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2011.02.003     Document Type: Review

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