Alternatives to reduce sodium in processed foods and the potential of high pressure technology
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , |
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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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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1752126319958687744 |