Sodium reduction in margarine using NaCl substitutes
Author:
Affiliation:
1. Universidade Federal de Lavras, Brazil
2. Instituto Federal de Minas Gerais, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/aabc/v89n3s0/0001-3765-aabc-201720150618.pdf
Reference41 articles.
1. Salt in food processing; usage and reduction: a review;ALBARRACÍN W;Int J Food Sci Technol,2011
2. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts;ARMENTEROS M;Meat Sci,2012
3. Pasterna and beef bouillon. The effect of substituting KCl and K-lactate for sodium chloride;ASKAR A;Fleischwirtschaft,1994
4. Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese;AYYASH MM;J Dairy Res,2013
5. Long-term reduction in dietary sodium alters the taste of salt;BERTINO M;Am J Clin Nutr,1982
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