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Investigation of sodium ions in cheeses by 23Na NMR spectroscopy

Abstract : The reduction in the salt content of foods without affecting their production methods and sensorial properties is a current challenge for the food industry. In foods, sodium ions can adopt various motional states through interactions with macromolecules such as hydrocolloids or exchange between two phases in heterogeneous systems. A correlation between sodium ion mobility and the saltiness perception has been suggested, the role of sodium ions with restricted motion or "bound" sodium being of particular consideration. There is therefore a need to investigate the mobility states of the different pools of sodium ions and to quantify these fractions to develop a better understanding of their respective roles on salt perception. In this context, as it is one of the most salted foodstuffs and as it is consumed worlwide, cheese is a target of choice for investigations on reducing sodium content...
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Mallory Gobet, Loic Foucat, Céline Moreau. Investigation of sodium ions in cheeses by 23Na NMR spectroscopy. Magnetic resonance in food science: challenges in a changing world, Royal Society of Chemistry, 2009, 978-0-85404-117-6 (print) 978-1-84755-949-4 (online). ⟨10.1039/9781847559494⟩. ⟨hal-02822892⟩



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