Salt in food processing; usage and reduction: A review

International Journal of Food Science and Technology

Volumn 46, Issue 7, 2011, Pages 1329-1336

  Albarracín, William ^a   Sánchez, Iván C ^a   Grau, Raúl ^b   Barat, José M ^b  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Protein behaviour; Salt effect; Salt in foods; Salting; Water holding capacity

Indexed keywords

ANTI-MICROBIAL EFFECTS; BIOCHEMICAL MECHANISMS; CARDIO-VASCULAR DISEASE; DEVELOPED COUNTRIES; DIETARY INTAKES; ENHANCING EFFECT; ENZYMATIC ACTIVITIES; FOOD INDUSTRIES; LOW COSTS; OPTIMISATIONS; SALT EFFECT; SALTING; WATER ACTIVITY; WATER HOLDING CAPACITY;

SODIUM CHLORIDE;

FOOD PROCESSING;

EID: 79958704605     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02492.x     Document Type: Review

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