Alternatives to reduce sodium in processed foods and the potential of high pressure technology
| dc.creator | Fernando Morais RODRIGUES | |
| dc.creator | Amauri ROSENTHAL | |
| dc.creator | Júlia Hauck TIBURSKI | |
| dc.creator | Adriano Gomes da CRUZ | |
| dc.date | 2016 | |
| dc.date.accessioned | 2026-07-07T04:20:35Z | |
| dc.description | 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. | |
| dc.format | application/pdf | |
| dc.identifier | 0101-2061 | |
| dc.identifier | https://www.redalyc.org/articulo.oa?id=395945199001 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/458394 | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.relation | http://www.redalyc.org/revista.oa?id=3959 | |
| dc.rights | Ciência e Tecnologia de Alimentos | |
| dc.source | Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.36 | |
| dc.subject | Agrociencias | |
| dc.title | Alternatives to reduce sodium in processed foods and the potential of high pressure technology | |
| dc.type | artículo científico |