Techniques of incorporation of salty compounds, food matrix, and sodium behaviour and its effect over saltiness perception: an overview-Reference-Cited by-同舟云学术

Techniques of incorporation of salty compounds, food matrix, and sodium behaviour and its effect over saltiness perception: an overview

Published:2023-10-18 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Fonseca-Bustos Verónica^ORCID,Madera-Santana Tomás J.^ORCID,Martínez-Núñez Yesica Y.,Robles-Ozuna Luis E.^ORCID,Montoya-Ballesteros Luz del Carmen^ORCID

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-023-05861-6.pdf

Reference42 articles.

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2. Beck PHB, de Camargo Lima Beluci N, Monteiro ARG et al (2022) Carnauba wax utilization in salt encapsulation: application in bread. J Food Sci Technol 59:3307–3311. https://doi.org/10.1007/s13197-022-05504-2

3. Cerrato RWA, Torrico DD, Osorio LF et al (2017) Taste perception and purchase intent of oil-in-water spreads: effects of oil types and salt (NaCl or KCl) concentrations. Int J Food Sci Technol 52:2138–2147. https://doi.org/10.1111/ijfs.13492

4. Chabanet C, Tarrega A, Septier C et al (2013) Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages. Meat Sci 94:253–261. https://doi.org/10.1016/j.meatsci.2012.09.023

5. Chang R, Goldsby KA, Hernández Hernández PM (2017) Química (12a. ed.). McGraw-Hill Interamericana, Distrito Federal

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