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Salt in food processing; usage and reduction: a review

✍ Scribed by William Albarracín; Iván C. Sánchez; Raúl Grau; José M. Barat

Book ID
108828529
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
732 KB
Volume
46
Category
Article
ISSN
0950-5423

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## Abstract The manuscript reviews beneficial aspects of food processing with main focus on cooking/heat treatment, including other food‐processing techniques (__e.g.__ fermentation). Benefits of thermal processing include inactivation of food‐borne pathogens, natural toxins or other detrimental co