0000000001151622
AUTHOR
Loic Foucat
Investigation of sodium ions in cheeses by 23Na NMR spectroscopy
International audience; The reduction in the salt content of foods without affecting their production methods and sensorial properties is a current challenge for the food industry. In foods, sodium ions can adopt various motional states through interactions with macromolecules such as hydrocolloids or exchange between two phases in heterogeneous systems. A correlation between sodium ion mobility and the saltiness perception has been suggested, the role of sodium ions with restricted motion or "bound" sodium being of particular consideration. There is therefore a need to investigate the mobility states of the different pools of sodium ions and to quantify these fractions to develop a better …
Reducing salt level in food : an integrated study of salt release and perception in model and real food systems
Reducing salt level in food: an integrated study of salt release and perception in model and real food systems; Reducing salt level in food: an integrated study of salt release and perception in model and real food systems