Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods

Journal of Texture Studies

Volumn 44, Issue 5, 2013, Pages 338-345

  Rama, Ruben ^a   Chiu, Natalie ^a   Carvalho Da Silva, Margarida ^a   Hewson, Louise ^a   Hort, Joanne ^a   Fisk, Ian D ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Salt reduction; Sodium chloride; Sodium concentration; Time intensity

Indexed keywords

BODY FLUIDS; DISSOLUTION; SODIUM CHLORIDE;

DIFFERENTIAL DISSOLUTION; DIFFUSION KINETICS; ENHANCED DISSOLUTIONS; FOOD INDUSTRIES; MAXIMUM CONCENTRATIONS; PROCESSABILITY; SODIUM REDUCTIONS; TIME INTENSITIES;

GRAIN SIZE AND SHAPE;

SOLANUM TUBEROSUM;

EID: 84901239532     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12017     Document Type: Article

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