Search Results

There are 117290 results for: content related to: Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling

  1. Consumer Awareness and Interest Toward Sodium Reduction Trends in Korea

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: S1416–S1423, Mina K. Kim and Kwang-Geun Lee

    Version of Record online : 28 JUN 2014, DOI: 10.1111/1750-3841.12503

  2. You have free access to this content
    Effect of Food Matrix on Saltiness Perception—Implications for Sodium Reduction

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 5, September 2014, Pages: 906–923, Wan-Yuan Kuo and Youngsoo Lee

    Version of Record online : 19 AUG 2014, DOI: 10.1111/1541-4337.12094

  3. Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: S2570–S2577, Cho Long Lee, Soh Min Lee and Kwang-Ok Kim

    Version of Record online : 8 OCT 2015, DOI: 10.1111/1750-3841.13098

  4. Descriptive and Temporal Saltiness Perception Properties of Model Solid Lipoproteic Colloid Foods—Implications for Sodium Reduction

    Journal of Food Science

    Wan-Yuan Kuo and Youngsoo Lee

    Version of Record online : 9 JUN 2017, DOI: 10.1111/1750-3841.13769

  5. Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: S1404–S1411, Damir Dennis Torrico, Amporn Sae-Eaw, Sujinda Sriwattana, Charles Boeneke and Witoon Prinyawiwatkul

    Version of Record online : 12 MAY 2015, DOI: 10.1111/1750-3841.12901

  6. You have full text access to this OnlineOpen article
    A study on sensory properties of sodium reduction and replacement in Asian food using difference-from – control test

    Food Science & Nutrition

    Volume 4, Issue 3, May 2016, Pages: 469–478, Jasmine Leong, Chinatsu Kasamatsu, Evelyn Ong, Jia Tse Hoi and Mann Na Loong

    Version of Record online : 1 NOV 2015, DOI: 10.1002/fsn3.308

  7. Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water Emulsions

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: S1885–S1892, Damir Dennis Torrico and Witoon Prinyawiwatkul

    Version of Record online : 21 JUL 2015, DOI: 10.1111/1750-3841.12945

  8. Population-level interventions in government jurisdictions for dietary sodium reduction

    Intervention Review

    The Cochrane Library

    Lindsay McLaren, Nureen Sumar, Amanda M Barberio, Kathy Trieu, Diane L Lorenzetti, Valerie Tarasuk, Jacqui Webster and Norman RC Campbell

    Published Online : 16 SEP 2016, DOI: 10.1002/14651858.CD010166.pub2

  9. Effect of Lipid Content on Saltiness Perception: A Psychophysical Study

    Journal of Sensory Studies

    Volume 29, Issue 6, December 2014, Pages: 404–412, A.H. Suzuki, H. Zhong, J. Lee and S. Martini

    Version of Record online : 19 NOV 2014, DOI: 10.1111/joss.12121

  10. Temporal Sodium Release Related to Gel Microstructural Properties—Implications for Sodium Reduction

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: E2245–E2252, Wan-Yuan Kuo and Youngsoo Lee

    Version of Record online : 8 OCT 2014, DOI: 10.1111/1750-3841.12669

  11. Salting Potency and Time-Intensity Profile of Microparticulated Sodium Chloride in Shoestring Potatoes

    Journal of Sensory Studies

    Volume 30, Issue 1, February 2015, Pages: 1–9, Tassyana Vieira Marques Freire, Dieyckson Osvani Freire, Vanessa Rios de Souza, Carla Saraiva Gonçalves, João de Deus Souza Carneiro, Cleiton Antônio Nunes and Ana Carla Marques Pinheiro

    Version of Record online : 24 NOV 2014, DOI: 10.1111/joss.12129

  12. Taste perception and purchase intent of oil-in-water spreads: effects of oil types and salt (NaCl or KCl) concentrations

    International Journal of Food Science & Technology

    Wilfredo Alejandro Cerrato Rodriguez, Damir Dennis Torrico, Luis Fernando Osorio, Jorge Cardona and Witoon Prinyawiwatkul

    Version of Record online : 18 JUN 2017, DOI: 10.1111/ijfs.13492

  13. A COMPARISON OF BASIC TASTE MODALITIES, USING A DESCRIPTIVE ANALYSIS TECHNIQUE, FOR VARYING LEVELS OF SODIUM AND KCl IN TWO MODEL SOUP SYSTEMS

    Journal of Sensory Studies

    Volume 25, Issue 4, August 2010, Pages: 521–535, S. HOOGE and D. CHAMBERS

    Version of Record online : 19 APR 2010, DOI: 10.1111/j.1745-459X.2010.00284.x

  14. Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties

    Journal of Food Science

    Volume 81, Issue 1, January 2016, Pages: S150–S155, Hue Linh Huynh, Robert Danhi and See Wan Yan

    Version of Record online : 27 NOV 2015, DOI: 10.1111/1750-3841.13171

  15. Soy sauce odour induces and enhances saltiness perception

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2215–2221, Napapan Chokumnoyporn, Sujinda Sriwattana, Yuthana Phimolsiripol, Damir Dennis Torrico and Witoon Prinyawiwatkul

    Version of Record online : 14 JUL 2015, DOI: 10.1111/ijfs.12885

  16. Saltiness Enhancement by Savory Aroma Compounds

    Journal of Food Science

    Volume 76, Issue 5, June/July 2011, Pages: S280–S288, Max Batenburg and Rob van der Velden

    Version of Record online : 17 MAY 2011, DOI: 10.1111/j.1750-3841.2011.02198.x

  17. You have full text access to this OnlineOpen article
    Impact of Salt Crystal Size on in-Mouth Delivery of Sodium and Saltiness Perception from Snack Foods

    Journal of Texture Studies

    Volume 44, Issue 5, October 2013, Pages: 338–345, Ruben Rama, Natalie Chiu, Margarida Carvalho Da Silva, Louise Hewson, Joanne Hort and Ian D. Fisk

    Version of Record online : 14 MAR 2013, DOI: 10.1111/jtxs.12017

  18. A salty-congruent odor enhances saltiness: Functional magnetic resonance imaging study

    Human Brain Mapping

    Volume 34, Issue 1, January 2013, Pages: 62–76, Han-Seok Seo, Emilia Iannilli, Cornelia Hummel, Yoshiro Okazaki, Dorothee Buschhüter, Johannes Gerber, Gerhard E. Krammer, Bernhard van Lengerich and Thomas Hummel

    Version of Record online : 22 OCT 2011, DOI: 10.1002/hbm.21414

  19. Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 978–985, Napapan Chokumnoyporn, Sujinda Sriwattana and Witoon Prinyawiwatkul

    Version of Record online : 19 FEB 2016, DOI: 10.1111/ijfs.13048

  20. Sodium chloride – sensory, preserving and technological impact on yeast-leavened products

    International Journal of Food Science & Technology

    Volume 47, Issue 9, September 2012, Pages: 1798–1807, Margit Beck, Mario Jekle and Thomas Becker

    Version of Record online : 12 JUN 2012, DOI: 10.1111/j.1365-2621.2012.03048.x