Alternatives to reduce sodium in processed foods and the potential of high pressure technology
Cienc. tecnol. aliment
;
36(1): 1-8, Jan.-Mar. 2016.
Artigo
em Inglês
| 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:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Alimentos Industrializados
/
Hipertensão
Limite:
Humanos
Idioma:
Inglês
Revista:
Cienc. tecnol. aliment
Assunto da revista:
Agricultura
/
Ciências da Nutrição
Ano de publicação:
2016
Tipo de documento:
Artigo
País de afiliação:
Brasil
Instituição/País de afiliação:
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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