Processes and formulations that affect the sodium content of foods
1983
Marsh, Anne C.
The effects of processing on the sodium (Na) content of various types of foods are discussed, covering meat, cheese, bakery products, vegetables and fruits, and beverages. Aspects of food additives and food labeling also are discussed. It is not possible to wholly eliminate Na (or salt) from food products without affecting acceptability and food safety. Some reduction in Na content is possible without undue effect, and some Na substitutions can be made that alter Na and potassium contents. Of the estimated US daily intake of 10-12 g salt, 3 g occurs naturally in food, 3 g are added by the cook or at the table, and 4-6 g are added during commercial food processing. (wz)
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