000			01779nam a22001697a 4500
003			OSt
005			20241026170242.0
008			241026b |||||||| |||| 00| 0 eng d
100			_aVerónica Fonseca-Bustos
245			_aTechniques of incorporation of salty compounds, food matrix, and sodium behaviour and its effect over saltiness perception: an overview
300			_ap 861–869,
520			_aThe 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			_aSaltiness perception _a Food matrix _aSalty taste _aSodium behaviour
773	0		_080310 _9110103 _dGermany Springer _oJP339 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129956 _d129956