Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.21/14717 |
Resumo: | COMPETE 2020 – SAICT 24003 – Salt reduction |
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Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cookingDieteticsNutritionSalt reductionCookingMicroencapsulationAromatic plantsCOMPETE 2020 – SAICT 24003 – Salt reductionCOMPETE 2020 – SAICT 24003 – Salt reductionExcessive salt intake is highly prevalent worldwide, posing as a risk factor for cardiovascular diseases. Scientific evidence supports the need for salt reduction in food. This project aimed for application of microencapsulation of aromas of aromatic plants and spices to decrease/exclude salt. Product was applied in school and adult meals in two canteens. Participants fulfilled a questionnaire for hedonic, salt and overall evaluation. Results for sensorial evaluation show no significant differences for most of the parameters (overall evaluationchildren – MCMc = 7,5, SD = ±1,6; MIMc = 8,2, SD = ±1,3; saltchildren – MCSc = 2,9, SD = ±0,7; MISc = 2,6, SD = ±0,7; overall evaluationadults MCM = 6,8, SD = ±1,1; MIM = 6,5, SD = ±1,3; saltadults – MCM = 3,1, SD = ±0,5; MIM = 2,75, SD = ±0,5)), evidencing good acceptance. This product constitutes a strategy for salt reduction/elimination in catering and people’s homes.Taylor & FrancisRCIPLViegas, CláudiaGerardo, AndréMendes, LinoFerreira, RaquelDamas, CarlosSapata, MargaridaSerrano, Carmo2022-06-22T11:40:00Z2022-062022-06-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.21/14717engViegas C, Gerardo A, Mendes L, Ferreira R, Damas C, Sapata M, et al. Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking. J Culinary Sci Technol. 2022 June 14. [Ahead of print].10.1080/15428052.2022.2088435info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-08-03T10:11:16Zoai:repositorio.ipl.pt:10400.21/14717Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:22:28.531387Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking |
title |
Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking |
spellingShingle |
Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking Viegas, Cláudia Dietetics Nutrition Salt reduction Cooking Microencapsulation Aromatic plants COMPETE 2020 – SAICT 24003 – Salt reduction |
title_short |
Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking |
title_full |
Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking |
title_fullStr |
Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking |
title_full_unstemmed |
Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking |
title_sort |
Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking |
author |
Viegas, Cláudia |
author_facet |
Viegas, Cláudia Gerardo, André Mendes, Lino Ferreira, Raquel Damas, Carlos Sapata, Margarida Serrano, Carmo |
author_role |
author |
author2 |
Gerardo, André Mendes, Lino Ferreira, Raquel Damas, Carlos Sapata, Margarida Serrano, Carmo |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
RCIPL |
dc.contributor.author.fl_str_mv |
Viegas, Cláudia Gerardo, André Mendes, Lino Ferreira, Raquel Damas, Carlos Sapata, Margarida Serrano, Carmo |
dc.subject.por.fl_str_mv |
Dietetics Nutrition Salt reduction Cooking Microencapsulation Aromatic plants COMPETE 2020 – SAICT 24003 – Salt reduction |
topic |
Dietetics Nutrition Salt reduction Cooking Microencapsulation Aromatic plants COMPETE 2020 – SAICT 24003 – Salt reduction |
description |
COMPETE 2020 – SAICT 24003 – Salt reduction |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-06-22T11:40:00Z 2022-06 2022-06-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.21/14717 |
url |
http://hdl.handle.net/10400.21/14717 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Viegas C, Gerardo A, Mendes L, Ferreira R, Damas C, Sapata M, et al. Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking. J Culinary Sci Technol. 2022 June 14. [Ahead of print]. 10.1080/15428052.2022.2088435 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Taylor & Francis |
publisher.none.fl_str_mv |
Taylor & Francis |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799133496778686464 |