Reducing sodium in foods ; the effect on flavour and consumers' perception
Contribuinte(s) |
Keast, Russell Liem, Gie |
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Data(s) |
13/11/2011
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Resumo |
As the majority of people's sodium intake is via processed foods, the effective sodium reduction strategy is to reduce the sodium levels in processed foods. The aims of the thesis were to determine the flavor characteristics of reduced sodium foods and to investigate how food lables affect consumers' expectation and liking. |
Identificador | |
Idioma(s) |
eng |
Publicador |
Deakin University, Faculty of Health, School of Exercise and Nutrition Sciences |
Relação |
http://dro.deakin.edu.au/eserv/DU:30040131/miremadi-licence-2011.pdf http://dro.deakin.edu.au/eserv/DU:30040131/miremadi-reducingsodium-2011A.pdf http://dro.deakin.edu.au/eserv/DU:30040131/miremadi-summaryofthesis-2011.pdf |
Direitos |
The Author. All Rights Reserved |
Palavras-Chave | #sodium #food -- sodium content #salt-free diet #processed foods |
Tipo |
Thesis |