6533b7cffe1ef96bd1258ecb

RESEARCH PRODUCT

Sodium ions in model cheeses at molecular and macroscopic levels

C. SallesC. VergoignanE. GuichardL. BoisardI. Andriot

subject

2. Zero hungercheesesChemistrySodium010401 analytical chemistryInorganic chemistrychemistry.chemical_element04 agricultural and veterinary sciences040401 food science01 natural sciencesNMR0104 chemical sciencesIon[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition0404 agricultural biotechnologysodium[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition

description

Chapitre suite à une communication à la '10th International Conference on the Application of Magnetic Resonance in Food Science' à Clermont-Ferrand (France), 13-15 septembre 2010.; International audience; 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.

yearjournalcountryeditionlanguage
2011-01-01
https://hal.inrae.fr/hal-02807108