Plant-derived seasonings as sodium salt replacers in food
[Background]: Reduction of the consumption of sodium salt (i.e., NaCl) is widely recommended for the prevention/treatment of cardiovascular diseases. Many substitutes of sodium salt have been proposed, although their technical requirements, aptitudes and/or sensory attributes might not be yet attractive enough for effective sodium replacement in the diet.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2020
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| Subjects: | Hypertension, Sensory acceptance, Sodium replacement, Grape and winery by-products, Herbs, Spices, |
| Online Access: | http://hdl.handle.net/10261/220185 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/100012818 http://dx.doi.org/10.13039/501100003329 |
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| Summary: | [Background]: Reduction of the consumption of sodium salt (i.e., NaCl) is widely recommended for the prevention/treatment of cardiovascular diseases. Many substitutes of sodium salt have been proposed, although their technical requirements, aptitudes and/or sensory attributes might not be yet attractive enough for effective sodium replacement in the diet. |
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