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标题：Alternatives to reduce sodium in processed foods and the potential of high pressure technology
其他标题：Alternatives to reduce sodium in processed foods and the potential of high pressure technology
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作者：RODRIGUES, Fernando Morais ; ROSENTHAL, Amauri ; TIBURSKI, Júlia Hauck 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2016
期号：AHEAD
页码：0-0
DOI：10.1590/1678-457X.6833
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：AbstractIn most industrialized countries, the sodium intake exceeds the nutritional recommendations. In this sense the search for healthier foods has led the food industry to review their formulations in relation to food components such as salt, which is associated with increased risk of chronic diseases. As a result, different strategies for reducing salt levels in processed foods have been investigated. Among the technological options available, the high-pressure processing has stood out by presenting intrinsic technological advantages that can contribute to optimization of food formulations with low / reduced sodium contents. This review provides a brief overview of the key strategies and use of high pressure in the development of reduced-salt products.
其他摘要：AbstractIn most industrialized countries, the sodium intake exceeds the nutritional recommendations. In this sense the search for healthier foods has led the food industry to review their formulations in relation to food components such as salt, which is associated with increased risk of chronic diseases. As a result, different strategies for reducing salt levels in processed foods have been investigated. Among the technological options available, the high-pressure processing has stood out by presenting intrinsic technological advantages that can contribute to optimization of food formulations with low / reduced sodium contents. This review provides a brief overview of the key strategies and use of high pressure in the development of reduced-salt products.
其他关键词：salt reduction;excessive consumption;technological options;High Pressure Processing (HPP);hypertension risk