Controlling salt and aroma perception through the inclusion of air fillers
Global dietary sodium consumption significantly exceeds the WHO recommended intake levels, although strategies are available for sodium reduction, most are partial product-specific solutions. A wider range of approaches is urgently required to enable food manufacturers to reduce sodium within proces...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015
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| Online Access: | http://eprints.nottingham.ac.uk/28787/ http://eprints.nottingham.ac.uk/28787/ http://eprints.nottingham.ac.uk/28787/ http://eprints.nottingham.ac.uk/28787/1/Controlling%20salt%20and%20aroma%20perception%20through%20the%20inclusion%20of%20air%20fillers.pdf |