Document Detail


Salt reduction in foods using naturally brewed soy sauce.
MedLine Citation:
PMID:  19723231     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: Health concerns related to salt consumption cause an increased demand for salt-reduced foods. Consequently, the development of foods with reduced salt content without decreasing the consumer acceptance is an important challenge for the food industry. A new possible salt reduction approach is described in the present article: The replacement of salt with naturally brewed soy sauce.
Authors:
Stefanie Kremer; Jozina Mojet; Ryo Shimojo
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  74     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2009 Aug 
Date Detail:
Created Date:  2009-09-02     Completed Date:  2010-01-12     Revised Date:  2013-07-15    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S255-62     Citation Subset:  IM    
Affiliation:
Wageningen Univ. and Research, Centre for Innovative Consumer Studies, 6708 PD Wageningen, The Netherlands. stefanie.kremer@wur.nl
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MeSH Terms
Descriptor/Qualifier:
Adolescent
Adult
Analysis of Variance
Female
Food Analysis*
Food Handling / methods
Food Preferences*
Food Technology / methods*
Humans
Male
Middle Aged
Netherlands
Sensation
Sodium Chloride, Dietary / analysis*
Soy Foods / analysis*
Young Adult
Chemical
Reg. No./Substance:
0/Sodium Chloride, Dietary

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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