Controlling salt and aroma perception through the inclusion of air fillers

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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...

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Bibliographic Details
Main Authors:	Chiu, Natalie, Hewson, Louise, Yang, Ni, Linforth, Robert, Fisk, Ian D.
Format:	Article
Published:	Elsevier 2015
Subjects:	Salt Reduction Aroma Release Taste Delivery
Online Access:	https://eprints.nottingham.ac.uk/28787/

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