Reduction of sodium content in spicy soups using monosodium glutamate
Background: Excessive dietary sodium intake causes several diseases, such as hypertension, cardiovascular and renal disease, etc. Hence, reducing sodium intake has been highly recommended. In this study the effect of monosodium glutamate (MSG), as an umami substance, on saltiness and sodium reductio...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Swedish Nutrition Foundation
2016-06-01
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| Series: | Food & Nutrition Research |
| Subjects: | |
| Online Access: | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/30463/47379 |