6533b86ffe1ef96bd12ce479
RESEARCH PRODUCT
The distribution of sodium within cooked food and sodium interactions with the matrix depends on both food matrices and salting practices
Cécile LeroyJean-marie BonnyThierry Thomas-danguinSylvie Clerjonsubject
[SDV] Life Sciences [q-bio]discretionary saltSodiumcooked foodscooked foodquantitative MRIdescription
The quantitative maps results show that the sodium distribution is more heterogeneous in the carrot salted after cooking than in the carrot salted during cooking The salt diffusion during 5 hours after the 20 minutes of cooking for cooked carrot either salted during cooking or salted after cooking show an homogenization of the sodium
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2021-01-01 |