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Article: Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

TitleCheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties
Authors
KeywordsCalcium absorption
Dairy industry
Industrialized nations
Public health
Sensory properties
Issue Date2011
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/tifs
Citation
Trends In Food Science And Technology, 2011, v. 22 n. 6, p. 276-291 How to Cite?
AbstractThe development of food products that may contribute to attenuate issues related to public health in a positive way is a challenge for the dairy industry. Due to its negative effects of salt on health, such as increase in blood pressure and decrease in calcium absorption, high intake of salt derived from food in industrialized nations is an important issue for the modern society. Considering that cheese consumption is increasing worldwide, importance should be given to reducing the contribution of salt as a sodium-carrier without affecting its consumption. Various types of cheese have been developed with reduced sodium content by decreasing NaCl or partial/total substitution of this salt with KCl, MgCl 2 and CaCl 2. The results are mostly positive; most variety of cheeses is acceptable, but at times there is a sour residual taste resulting from the substitution of NaCl. Further knowledge is necessary regarding the quality of cheese and levels of salt that is acceptable in the production of cheeses with reduced sodium content. © 2011 Elsevier Ltd.
Persistent Identifierhttp://hdl.handle.net/10722/160595
ISSN
2015 Impact Factor: 5.15
2015 SCImago Journal Rankings: 2.267
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorCruz, AGen_HK
dc.contributor.authorFaria, JAFen_HK
dc.contributor.authorPollonio, MARen_HK
dc.contributor.authorBolini, HMAen_HK
dc.contributor.authorCeleghini, RMSen_HK
dc.contributor.authorGranato, Den_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-08-16T06:14:51Z-
dc.date.available2012-08-16T06:14:51Z-
dc.date.issued2011en_HK
dc.identifier.citationTrends In Food Science And Technology, 2011, v. 22 n. 6, p. 276-291en_HK
dc.identifier.issn0924-2244en_HK
dc.identifier.urihttp://hdl.handle.net/10722/160595-
dc.description.abstractThe development of food products that may contribute to attenuate issues related to public health in a positive way is a challenge for the dairy industry. Due to its negative effects of salt on health, such as increase in blood pressure and decrease in calcium absorption, high intake of salt derived from food in industrialized nations is an important issue for the modern society. Considering that cheese consumption is increasing worldwide, importance should be given to reducing the contribution of salt as a sodium-carrier without affecting its consumption. Various types of cheese have been developed with reduced sodium content by decreasing NaCl or partial/total substitution of this salt with KCl, MgCl 2 and CaCl 2. The results are mostly positive; most variety of cheeses is acceptable, but at times there is a sour residual taste resulting from the substitution of NaCl. Further knowledge is necessary regarding the quality of cheese and levels of salt that is acceptable in the production of cheeses with reduced sodium content. © 2011 Elsevier Ltd.en_HK
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/tifsen_HK
dc.relation.ispartofTrends in Food Science and Technologyen_HK
dc.subjectCalcium absorption-
dc.subjectDairy industry-
dc.subjectIndustrialized nations-
dc.subjectPublic health-
dc.subjectSensory properties-
dc.titleCheeses with reduced sodium content: Effects on functionality, public health benefits and sensory propertiesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0924-2244&volume=22&issue=6&spage=276&epage=291&date=2011&atitle=Cheese+with+reduced+sodium+content:+Effects+on+functionality,+public+health+benefits,+and+sensory+properties.en_US
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.tifs.2011.02.003en_HK
dc.identifier.scopuseid_2-s2.0-79957644399en_HK
dc.identifier.hkuros205690en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-79957644399&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume22en_HK
dc.identifier.issue6en_HK
dc.identifier.spage276en_HK
dc.identifier.epage291en_HK
dc.identifier.isiWOS:000292354400002-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridCruz, AG=24366248400en_HK
dc.identifier.scopusauthoridFaria, JAF=7006045968en_HK
dc.identifier.scopusauthoridPollonio, MAR=35334974300en_HK
dc.identifier.scopusauthoridBolini, HMA=13607606600en_HK
dc.identifier.scopusauthoridCeleghini, RMS=6508364691en_HK
dc.identifier.scopusauthoridGranato, D=8726448500en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.citeulike8890334-

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