Document Detail


Strategies for salt reduction in foods.
MedLine Citation:
PMID:  22316270     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The amounts of sodium chloride in the formulation of a variety of foods like bakery, meats and dairy foods, ready meals, sauces and snacks, are relatively large and thus, have a strong contribution on the salt dietary intake. There is a clear demand by the consumers and medical associations to reduce the salt content in foods. Different strategies have been proposed and most of them consist of the replacement of sodium chloride by other salts and the addition of other substances for an acceptable sensory quality. The recent patents for salt reduction and their applications in foods are reviewed in this manuscript.
Authors:
Fidel Toldrá; José M Barat
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Review    
Journal Detail:
Title:  Recent patents on food, nutrition & agriculture     Volume:  4     ISSN:  1876-1429     ISO Abbreviation:  Recent Pat Food Nutr Agric     Publication Date:  2012 Apr 
Date Detail:
Created Date:  2012-03-27     Completed Date:  2012-07-27     Revised Date:  2012-10-16    
Medline Journal Info:
Nlm Unique ID:  101526178     Medline TA:  Recent Pat Food Nutr Agric     Country:  United Arab Emirates    
Other Details:
Languages:  eng     Pagination:  19-25     Citation Subset:  IM    
Affiliation:
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Av. Agustín Escardino 7, 46980 Paterna (Valencia), Spain. ftoldra@iata.csic.es
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MeSH Terms
Descriptor/Qualifier:
Diet*
Food Technology*
Humans
Patents as Topic*
Salts*
Sodium Chloride*
Sodium Chloride, Dietary*
Chemical
Reg. No./Substance:
0/Salts; 0/Sodium Chloride, Dietary; 7647-14-5/Sodium Chloride

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