Alternatives to reduce sodium in processed foods and the potential of high pressure technology

Detalhes bibliográficos
Autor(a) principal: RODRIGUES,Fernando Morais
Data de Publicação: 2016
Outros Autores: ROSENTHAL,Amauri, TIBURSKI,Júlia Hauck, CRUZ,Adriano Gomes da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100001
Resumo: Abstract In 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.
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spelling Alternatives to reduce sodium in processed foods and the potential of high pressure technologysalt reductionexcessive consumptiontechnological optionsHigh Pressure Processing (HPP)hypertension riskAbstract In 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100001Food Science and Technology v.36 n.1 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6833info:eu-repo/semantics/openAccessRODRIGUES,Fernando MoraisROSENTHAL,AmauriTIBURSKI,Júlia HauckCRUZ,Adriano Gomes daeng2016-04-12T00:00:00Zoai:scielo:S0101-20612016000100001Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-04-12T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Alternatives to reduce sodium in processed foods and the potential of high pressure technology
title Alternatives to reduce sodium in processed foods and the potential of high pressure technology
spellingShingle Alternatives to reduce sodium in processed foods and the potential of high pressure technology
RODRIGUES,Fernando Morais
salt reduction
excessive consumption
technological options
High Pressure Processing (HPP)
hypertension risk
title_short Alternatives to reduce sodium in processed foods and the potential of high pressure technology
title_full Alternatives to reduce sodium in processed foods and the potential of high pressure technology
title_fullStr Alternatives to reduce sodium in processed foods and the potential of high pressure technology
title_full_unstemmed Alternatives to reduce sodium in processed foods and the potential of high pressure technology
title_sort Alternatives to reduce sodium in processed foods and the potential of high pressure technology
author RODRIGUES,Fernando Morais
author_facet RODRIGUES,Fernando Morais
ROSENTHAL,Amauri
TIBURSKI,Júlia Hauck
CRUZ,Adriano Gomes da
author_role author
author2 ROSENTHAL,Amauri
TIBURSKI,Júlia Hauck
CRUZ,Adriano Gomes da
author2_role author
author
author
dc.contributor.author.fl_str_mv RODRIGUES,Fernando Morais
ROSENTHAL,Amauri
TIBURSKI,Júlia Hauck
CRUZ,Adriano Gomes da
dc.subject.por.fl_str_mv salt reduction
excessive consumption
technological options
High Pressure Processing (HPP)
hypertension risk
topic salt reduction
excessive consumption
technological options
High Pressure Processing (HPP)
hypertension risk
description Abstract In 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.
publishDate 2016
dc.date.none.fl_str_mv 2016-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100001
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100001
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6833
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.36 n.1 2016
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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