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Techniques of incorporation of salty compounds, food matrix, and sodium behaviour and its effect over saltiness perception: an overview (Record no. 129956)
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| 000 -LEADER | |
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| fixed length control field | 01779nam a22001697a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241026b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Verónica Fonseca-Bustos |
| 245 ## - TITLE STATEMENT | |
| Title | Techniques of incorporation of salty compounds, food matrix, and sodium behaviour and its effect over saltiness perception: an overview |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p 861–869, |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | The salty taste is usually associated with the positively charged ion sodium present in sodium chloride. Due to its relevance in the food industry, there have been several studies to determine how this ion behaves in various food matrices, or the use of techniques to improve saltiness perception to reduce the amount necessary for savoury food. Several databases were searched, and it was discovered that sodium can interact with the protein, modifying its mobility, as well as, other components of the food matrix, such as fat, that seem to interfere with saltiness perception, increasing or reducing it. Several techniques were used to identify the interaction between sodium and the food matrix, as well as sensory testing to determine the influence of different modification strategies to enhance the saltiness perception. Due to the multiple factors involved in the salty taste, understanding the effect of the technique to modify saltiness perception, the interaction of the matrix components of the food, and the sodium interaction with those components, can be of use in the developing process of foods with a reduction in the sodium content. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Saltiness perception">Saltiness perception</a> |
| -- | <a href=" Food matrix "> Food matrix </a> |
| -- | <a href="Salty taste ">Salty taste </a> |
| -- | <a href="Sodium behaviour">Sodium behaviour</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110103 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP339 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
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| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 26/10/2024 | JP339.4 | 26/10/2024 | 26/10/2024 | Journal Article |