Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception

Trends in Food Science and Technology

Volumn 29, Issue 1, 2013, Pages 21-34

  Busch, J L H C ^a   Yong, F Y S ^b,c   Goh, S M ^b  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b CURTIN UNIVERSITY   (Malaysia)

^c UNIVERSITI MALAYSIA SABAH   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL STIMULATION; COGNITIVE MECHANISMS; ENCAPSULATION METHODS; PRODUCT COMPOSITION; PRODUCT STRUCTURE; TASTE BUDS; TASTE RECEPTORS;

FOOD PRODUCTS;

OPTIMIZATION;

EID: 84872039254     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2012.08.005     Document Type: Review

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