Investigating sodium reduction in the UK diet through salt particle design and understanding contributions of food oral processing on perception
The global food industry urgently requires effective sodium reduction solutions to increase health credentials and align with changing salt reduction targets. Previously investigated strategies for sodium reduction in potato crisps (e.g. salt enhancers, replacers and direct salt removal) have proven...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2022
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| Online Access: | https://eprints.nottingham.ac.uk/69517/ |