Alternatives to reduce sodium in processed foods and the potential of high pressure technology
Cienc. tecnol. aliment
;
36(1): 1-8, Jan.-Mar. 2016.
Artículo
en Inglés
| LILACS
| ID: biblio-831583
ABSTRACT
In most industrialized countries, the sodium intake exceeds the nutritional recommendations. In this sense the search for healthier foods has led the food industry to review their formulations in relation to food components such as salt, which is associated with increased risk of chronic diseases. As a result, different strategies for reducing salt levels in processed foods have been investigated. Among the technological options available, the high-pressure processing has stood out by presenting intrinsic technological advantages that can contribute to optimization of food formulations with low / reduced sodium contents. This review provides a brief overview of the key strategies and use of high pressure in the development of reduced-salt products.(AU)
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Alimentos Industrializados
/
Hipertensión
Límite:
Humanos
Idioma:
Inglés
Revista:
Cienc. tecnol. aliment
Asunto de la revista:
Agricultura
/
Ciencias Nutricionales
Año:
2016
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Embrapa Food Technology/BR
/
Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro IFRJ/BR
/
Universidade Federal Rural do Rio de Janeiro UFRRJ/BR
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