Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product

Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product

The excessive consumption of sodium (Na) is a risk factor for non-communicable diseases (NCDs), such as high coronary heart disease, stroke and high blood pressure. The substitution of Na in processed and ready-to-eat (RTE) foods is one of the main strategies for reducing sodium intake. This study i...

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Bibliographic Details
Main Authors: Passakorn Kingwascharapong, Sasina Sanprasert, Kanrawee Hunsakul, Jaksuma Pongsetkul, Watcharapong Wararam, Saroat Rawdkuen
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Future Foods
Subjects:
Smoked green mussel
Ready-to-eat (RTE)
Sodium substitution
Low sodium
Reduced sodium
KCl
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833523000527

Internet

http://www.sciencedirect.com/science/article/pii/S2666833523000527

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