Are foods naturally rich in glutamic acid an alternative to sodium reduction?

Abstract Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their se...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Ciência e tecnologia de alimentos 2020-06, Vol.40 (suppl 1), p.190-196
Hauptverfasser:	SANTOS, Fernanda Ferreira dos, DANTAS, Natalie Marinho, SIMONI, Natália Koren, PONTES, Laura Stonoga, PINTO-e-SILVA, Maria Elisabeth Machado
Format:	Artikel
Sprache:	por
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!