Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/343927
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampCruz, Adriano Gomes da-
dc.contributor.authorunicampFaria, José de Assis Fonseca-
dc.contributor.authorunicampPollonio, Marise Aparecida Rodrigues-
dc.contributor.authorunicampBolini, Helena Maria André-
dc.contributor.authorunicampCeleghini, Renata Maria dos Santos-
dc.typeArtigopt_BR
dc.titleCheeses with reduced sodium content: effects on functionality, public health benefits and sensory propertiespt_BR
dc.contributor.authorCruz, Adriano G.-
dc.contributor.authorFaria, José A. F.-
dc.contributor.authorPollonio, Marise A. R.-
dc.contributor.authorBolini, Helena M. A.-
dc.contributor.authorCeleghinia, Renata M. S.-
dc.contributor.authorGranato, Daniel-
dc.contributor.authorShah, Nagendra P.-
dc.subjectQueijopt_BR
dc.subjectAlimentos - Teor de sódiopt_BR
dc.subject.otherlanguageCheesept_BR
dc.subject.otherlanguageFood - Sodium contentpt_BR
dc.description.abstractThe development of food products that may contribute to attenuate issues related to public health in a positive way is a challenge for the dairy industry. Due to its negative effects of salt on health, such as increase in blood pressure and decrease in calcium absorption, high intake of salt derived from food in industrialized nations is an important issue for the modern society. Considering that cheese consumption is increasing worldwide, importance should be given to reducing the contribution of salt as a sodium-carrier without affecting its consumption. Various types of cheese have been developed with reduced sodium content by decreasing NaCl or partial/total substitution of this salt with KCl, MgCl2 and CaCl2. The results are mostly positive; most variety of cheeses is acceptable, but at times there is a sour residual taste resulting from the substitution of NaCl. Further knowledge is necessary regarding the quality of cheese and levels of salt that is acceptable in the production of cheeses with reduced sodium contentpt_BR
dc.relation.ispartofTrends in food science & technologypt_BR
dc.relation.ispartofabbreviationTrends food sci. technol.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2011-
dc.date.monthofcirculationJunept_BR
dc.language.isoengpt_BR
dc.description.volume22pt_BR
dc.description.issuenumber6pt_BR
dc.description.firstpage276pt_BR
dc.description.lastpage291pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0924-2244pt_BR
dc.identifier.eissn1879-3053pt_BR
dc.identifier.doi10.1016/j.tifs.2011.02.003pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0924224411000306pt_BR
dc.date.available2020-06-30T00:14:46Z-
dc.date.accessioned2020-06-30T00:14:46Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-06-30T00:14:45Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-06-30T00:14:46Z (GMT). No. of bitstreams: 0 Previous issue date: 2011en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/343927-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source000292354400002pt_BR
dc.creator.orcid0000-0002-9285-9669pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-9273-1710pt_BR
dc.creator.orcid0000-0001-9841-4479pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.type.formArtigo de revisãopt_BR
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