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Chapitre D'ouvrage Année : 2011

Sodium ions in model cheeses at molecular and macroscopic levels

Résumé

The excessive consumption of sodium is one of the causes of nutritional related-health problems. The reduction of salt content without affecting technological and sensorial properties of foodstuffs is currently a challenge for the food industry1. There is a need to develop tools to quantify the “active” sodium ions in food products at molecular and macroscopic levels to better understand the in-mouth salt release. . . In this context, methods for the quantification of the bound fraction of sodium were developed.

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Dates et versions

hal-02807108 , version 1 (06-06-2020)

Identifiants

  • HAL Id : hal-02807108 , version 1
  • PRODINRA : 166598
  • WOS : 000336552200009

Citer

Isabelle Andriot, Lauriane Boisard, Catherine Vergoignan, Christian Salles, Elisabeth Guichard. Sodium ions in model cheeses at molecular and macroscopic levels. Magnetic resonance in food science. An exciting future : Special publication No. 332, The Royal Society of Chemistry, 2011, 9-781849-732338. ⟨hal-02807108⟩
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