A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects

A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects

Seawater is rich in minerals which may help confer good palatability to foods, favouring the use of smaller amounts of salt, a recognized measure of cardiovascular prevention. The aim of this study was to investigate the nutritional properties, sensory characteristics and metabolic effects of a typi...

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Bibliographic Details
Main Authors: Paola Iaccarino Idelson, Ornella Russo, Roberto Iacone, Lanfranco D’Elia, Rosalba Giacco, Maria Grazie Volpe, Pasquale Strazzullo
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Nutrients
Subjects:
salt reduction
seawater
pizza
hedonic food
water and sodium handling
Online Access:https://www.mdpi.com/2072-6643/12/11/3533

Internet

https://www.mdpi.com/2072-6643/12/11/3533

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