Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker

Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods. The objective of this study was to determine the dynamic sensory profile of tomato sauce formulated with flavor enhancers, a bitter blocker and 50% sodium content reductio...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 6 vom: 10. Sept., Seite 549-559
1. Verfasser:	Rogério Tavares Filho, Elson (VerfasserIn)
Weitere Verfasser:	Almeida Esmerino, Erick, de Almeida Santos-Junior, Valfredo, Cazzelato Lins da Silva, Alessandra, Maria André Bolini, Helena
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2020
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Temporal monosodium glutamate potassium sensory evaluation sodium Sodium Chloride 451W47IQ8X Potassium Chloride 660YQ98I10