Caractérisation de l'état de liaison du sel dans les pâtes alimentaires par RMN du sodium
Abstract
Public health organizations agree that
excessive salt consumption is harmful to
individuals. The SalEtMieux project aims to
optimize salting practices among consumers.
On one hand, it focuses on the relationship
between salting and salty taste through
sensory studies. On the other hand, it
examines the connection between salt and
the food matrix using sodium relaxometry
NMR.
The sensory study indicates that salting at
the plate enhances the perception of salty
taste. The results of this sodium NMR study
seek to explain why.
| Origin | Files produced by the author(s) |
|---|