Use of Microencapsulation of Aromatic Plants and Spices as a Strategy for Salt Reduction for Food and Cooking-Reference-Cited by-同舟云学术

Use of Microencapsulation of Aromatic Plants and Spices as a Strategy for Salt Reduction for Food and Cooking

Published:2022-06-14 Issue: Volume: Page:1-13
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Viegas Cláudia¹²^ORCID,Gerardo André³,Mendes Lino¹²,Ferreira Raquel¹,Damas Carlos¹,Sapata Margarida⁴,Serrano Carmo⁴⁵

Affiliation:

1. Department of Dietetics and Nutrition, Escola Superior de Tecnologia da Saúde de Lisboa (ESTeSL), Lisboa, Portugal

2. Instituto Politécnico de Lisboa, H&TRC - Health & Technology Research Center, ESTeSL—Escola Superior de Tecnologia da Saúde, Lisboa, Portugal

3. Department of Applied Tecnhologies, Escola Superior de Hotelaria e Turismo do Estoril (ESHTE), Estoril, Portugal

4. Instituto Nacional de Investigação Agrária e Veterinária (INIAV), Oeiras, Portugal

5. LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal

Funder

Foundation for Science and Technology

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2088435

Reference46 articles.

1. Effect of lower sodium intake on health: systematic review and meta-analyses

2. Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables

3. Salt: The Dying Echoes of the Food Industry

4. US Food Industry Progress During the National Salt Reduction Initiative: 2009–2014

5. Systematic Review on International Salt Reduction Policy in Restaurants