Is There a Potential Consumer Market for Low-Sodium Fermented Sausages?

Journal of Food Science

Volumn 80, Issue 5, 2015, Pages S1093-S1099

  Dos Santos, Bibiana A ^a   Campagnol, Paulo C B ^b   da Cruz, Adriano G ^c   Morgano, Marcelo A ^d   Wagner, Roger ^e   Pollonio, Marise A R ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Triângulo Mineiro Federal University   (Brazil)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^d INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^e FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Calcium chloride; Consumer study; Dry fermented sausages; Potassium chloride; Sodium chloride reduction

Indexed keywords

BACTERIA (MICROORGANISMS); MICROCOCCUS;

CALCIUM CHLORIDE; LACTIC ACID; POTASSIUM CHLORIDE; SALT INTAKE; SODIUM; WATER;

ADMINISTRATION AND DOSAGE; ADOLESCENT; ADULT; ANALYSIS; CONSUMER ATTITUDE; FEMALE; FERMENTATION; FOOD CONTROL; FOOD PREFERENCE; HUMAN; MALE; MEAT; MICROCOCCUS; MIDDLE AGED; PH; PHYSIOLOGY; SALT INTAKE; SODIUM RESTRICTION; TASTE; YOUNG ADULT;

ADOLESCENT; ADULT; CALCIUM CHLORIDE; CONSUMER BEHAVIOR; DIET, SODIUM-RESTRICTED; FEMALE; FERMENTATION; FOOD MICROBIOLOGY; FOOD PREFERENCES; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MALE; MEAT PRODUCTS; MICROCOCCUS; MIDDLE AGED; POTASSIUM CHLORIDE; SODIUM; SODIUM CHLORIDE, DIETARY; TASTE; WATER; YOUNG ADULT;

EID: 84929134379     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12847     Document Type: Article

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