Importance of salt in dairy products and sodium reduction strategies in food and dairy products

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dc.contributor.authorAkan, Ecem
dc.contributor.authorYerlikaya, Oktay
dc.contributor.authorKinik, Ozer
dc.date.accessioned2019-10-27T11:09:49Z
dc.date.available2019-10-27T11:09:49Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description.abstractSalt (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.en_US
dc.identifier.endpage62en_US
dc.identifier.issn1722-6996
dc.identifier.issn2035-4606
dc.identifier.issn1722-6996en_US
dc.identifier.issn2035-4606en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage60en_US
dc.identifier.urihttps://hdl.handle.net/11454/32329
dc.identifier.volume28en_US
dc.identifier.wosWOS:000400924800016en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTeknoscienze Publen_US
dc.relation.ispartofAgro Food Industry Hi-Techen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDairy productsen_US
dc.subjectsalten_US
dc.subjectsodium chlorideen_US
dc.subjecthypertensionen_US
dc.subjectsalt reductionen_US
dc.subjecthuman healthen_US
dc.titleImportance of salt in dairy products and sodium reduction strategies in food and dairy productsen_US
dc.typeArticleen_US

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