| Strategies for salt reduction in foods. | |
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MedLine Citation:
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PMID: 22316270 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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Fidel Toldrá; José M Barat |
Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't; Review |
Journal Detail:
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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:
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Created Date: 2012-03-27 Completed Date: 2012-07-27 Revised Date: 2012-10-16 |
Medline Journal Info:
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Nlm Unique ID: 101526178 Medline TA: Recent Pat Food Nutr Agric Country: United Arab Emirates |
Other Details:
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Languages: eng Pagination: 19-25 Citation Subset: IM |
Affiliation:
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Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Av. Agustín Escardino 7, 46980 Paterna (Valencia), Spain. ftoldra@iata.csic.es |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Diet* Food Technology* Humans Patents as Topic* Salts* Sodium Chloride* Sodium Chloride, Dietary* |
| Chemical | |
Reg. No./Substance:
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0/Salts; 0/Sodium Chloride, Dietary; 7647-14-5/Sodium Chloride |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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