Investigating sodium reduction in the UK diet through salt particle design and understanding contributions of food oral processing on perception

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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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Bibliographic Details
Main Author:	Hurst, Katherine
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2022
Subjects:	Sodium reduction time-intensity sodium dissolution kinetics particle adhesion foam-mat processing saliva flow rate saliva composition taste threshold salt perception salt taste sensitivity salt intake salt reduction saltiness perception potato crisps mouth behaviour texture
Online Access:	https://eprints.nottingham.ac.uk/69517/

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