Document Detail

Salt reduction in foods using naturally brewed soy sauce.
MedLine Citation:
PMID:  19723231     Owner:  NLM     Status:  MEDLINE    
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.
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:  2014-11-13    
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    
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Analysis of Variance
Food Analysis*
Food Handling / methods
Food Preferences*
Food Technology / methods*
Middle Aged
Sodium Chloride, Dietary / analysis*
Soy Foods / analysis*
Young Adult
Reg. No./Substance:
0/Sodium Chloride, Dietary

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

Previous Document:  Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein.
Next Document:  Pasta with unripe banana flour: physical, texture, and preference study.