Salt reduction in vegetable fermentation: Reality or desire?

Journal of Food Science

Volumn 78, Issue 8, 2013, Pages

  Bautista Gallego, J ^a,b   Rantsiou, K ^a   Garrido Fernandez A ^b   Cocolin, L ^a   Arroyo Lopez F N ^b  

^a UNIVERSITY OF TURIN   (Italy)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Healthier product; Salt reduction; Sodium chloride; Vegetable fermentation

Indexed keywords

CALCIUM CHLORIDE; CHLORIDE; INORGANIC SALT; POTASSIUM CHLORIDE; SODIUM CHLORIDE; ZINC CHLORIDE; ZINC DERIVATIVE;

ARTICLE; CHEMISTRY; CONSUMER; FERMENTATION; FOOD HANDLING; HEALTHIER PRODUCT; HUMAN; METHODOLOGY; PHYSICAL CHEMISTRY; SALT REDUCTION; TASTE; VEGETABLE; VEGETABLE FERMENTATION;

HEALTHIER PRODUCT; SALT REDUCTION; SODIUM CHLORIDE; VEGETABLE FERMENTATION;

CALCIUM CHLORIDE; CHLORIDES; CONSUMER SATISFACTION; FERMENTATION; FOOD HANDLING; HUMANS; PHYSICOCHEMICAL PHENOMENA; POTASSIUM CHLORIDE; SALTS; SODIUM CHLORIDE; TASTE; VEGETABLES; ZINC COMPOUNDS;

EID: 84882676474     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12170     Document Type: Article

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