Sodium reduction technologies applied to bread products and their impact on sensory properties: a review

Chronic overconsumption of sodium has led to its designation as a nutrient of public health concern. While the current adequate intake (AI) of sodium is set at 1.5 g per day, the average daily intake for Americans ages one and up is currently above 3.5 g, leading to an increased risk of health condi...

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Veröffentlicht in:	International journal of food science & technology 2021-09, Vol.56 (9), p.4396-4407
Hauptverfasser:	Dunteman, Aubrey, Yang, Ying, McKenzie, Elle, Lee, Youngsoo, Lee, Soo‐Yeun
Format:	Artikel
Sprache:	eng
Schlagworte:	Bread Cardiovascular diseases consumer perception Diet Dietary intake Flavor Flavors Frozen food Frozen foods Health risks Heart diseases Hypertension Public health Reduction replacement salt Sensory evaluation Sensory properties Sodium sodium reduction
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