Importance of salt in dairy products and sodium reduction strategies in food and dairy products
Küçük Resim Yok
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Teknoscienze Publ
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Salt (sodium chloride, NaCl) is the oldest food additive known used for the enhancement of the sensory properties of the food, extending their shelf-life and maintaining food safety. Although salt is one of the components that is needed for human body to maintain the normal physiological activity, high intake of sodium found in the composition of salt leads especially to heart disease and high blood pressure, and therefore sodium intake is limited. Usually foods contain more sodium than human requirement and table salt, baking powder and baking soda are the richest sources of sodium. The majority of the consumed sodium comes not from the salt added to the food in dining table but from the processed foods. New salt reduction strategies have been developed for many food products including dairy products. In this review, purposes of using salt in food products and salt reduction strategies including the use of salt substitutes were discussed.
Açıklama
Anahtar Kelimeler
Dairy products, salt, sodium chloride, hypertension, salt reduction, human health
Kaynak
Agro Food Industry Hi-Tech
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
28
Sayı
2
