Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

The development of food products that may contribute to attenuate issues related to public health in a positive way is a challenge for the dairy industry. Due to its negative effects of salt on health, such as increase in blood pressure and decrease in calcium absorption, high intake of salt derived...

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Veröffentlicht in:	Trends in food science & technology 2011-06, Vol.22 (6), p.276-291
Hauptverfasser:	Cruz, Adriano G., Faria, José A.F., Pollonio, Marise A.R., Bolini, Helena M.A., Celeghini, Renata M.S., Granato, Daniel, Shah, Nagendra P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptability Attenuation Biological and medical sciences Cheese Dairy industry Food industries Foods Fundamental and applied biological sciences. Psychology Intakes Milk and cheese industries. Ice creams Public health Sodium
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