The 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 …

Sodium is a necessary nutrient for regulating extracellular fluid and transferring molecules
around cell membranes with essential functions. However, the prevalence of some diseases …

Salt reduction in foods is becoming an important challenge to protect population health from
severe diseases as recommended by different health agencies worldwide. Among the …

Salt plays an important role in food processing and consumption. High salt intake increases
the health risks especially the cardiovascular diseases. The growing demand of the …

Enhancing sodium release from the food matrix, thus increasing saltiness perception, is a
promising strategy to reduce the amount of salt needed in foods. However, the complex …

Cheese is a versatile nutrient-dense dairy product and it is of high importance to fully
characterise its properties, eg texture and flavour, which contribute to the quality of this dairy …

The influence of polysaccharides on texture and salt release from model fresh cheese was
examined by the addition of 0.04% wt. polysaccharides;(kappa carrageenan (κ-CG), iota …

Reducing salt and lipid levels in foodstuffs without any effect on acceptability is a major
challenge, particularly because of their interactions with other ingredients. This study used a …

Highlights•Influence of manufacture on cheese microstructure and microbial localisation is
presented.•Interactions between cheese matrix and entrapped bacteria during ripening are …

Reducing the sodium content in cheese is expected to contribute to reducing the overall
intake of sodium by US consumers. The purpose of this study was to measure the sodium …