PORTUGUESE TYPICAL STARTER SOUPS: DOES SALT REDUCTION AFFECT PERCEPTION AND SENSORY QUALITY AT A UNIVERSITY CANTEEN?-Reference-Cited by-同舟云学术

PORTUGUESE TYPICAL STARTER SOUPS: DOES SALT REDUCTION AFFECT PERCEPTION AND SENSORY QUALITY AT A UNIVERSITY CANTEEN?

Published:2021-03-12 Issue: Volume: Page:1-18
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Dantas Natalie Marinho¹^ORCID,Pinto-e-Silva Maria Elisabeth Machado¹,Martins Zita Emanuela²,Dutra Rafaela Rodrigues³,Damasceno Karla Suzanne Florentino da Silva Chaves⁴^ORCID,Pinho Olívia²⁵^ORCID

Affiliation:

1. Department of Nutrition, School of Public Health, University of São Paulo, São Paulo

2. LAQV/REQUIMTE, Department of Chemical Sciences, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto

3. Nutrition Institute, Rio de Janeiro State University, Rio de Janeiro

4. Department of Nutrition, Health Science Center, Federal University of Rio Grande do Norte, Rio Grande do Norte

5. Faculty of Nutrition and Food Science, University of Porto, Porto

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação para a Ciência e a Tecnologia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2021.1883176

Reference51 articles.

1. Consumer perception of salt-reduced breads: Comparison of single and two-bites evaluation

2. Consumers' heterogeneity towards salt reduction: Insights from a case study with white rice

3. Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception

4. Check-all-that-apply questions: Influence of attribute order on sensory product characterization

5. Redução de sódio em alimentos: panorama atual e impactos tecnológicos, sensoriais e de saúde pública