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Food and salt structure design for salt reducing

  • Published:2021-01 Issue: Volume:67 Page:102570
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Sun Cuixia,Zhou Xuelian,Hu Zining,Lu Wei,Zhao Yiguo,Fang Yapeng

Funder

Science and Technology Innovation Plan Of Shanghai Science and Technology Commission

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference95 articles.

1. Solid form screening-a review;Aaltonen;European Journal of Pharmaceutics and Biopharmaceutics,2009

2. Health effects of dietary risks in 195 countries, 1990-2017: A systematic analysis for the global burden of disease study 2017;Afshin;The Lancet,2019

3. Sodium intake status in United States and potential reduction modeling: An NHANES 2007-2010 analysis;Agarwal;Food Science & Nutrition,2015

4. Consumer trends: Salty snack food in the United States. Market indicator report 11458E;Agriculture and Agri-Food Canada,2011

5. Seligman lecture 2005 food product engineering: Building the right structures;Aguilera;Journal of the Science of Food and Agriculture,2010

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