Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment

Background: This study aims to demonstrate the practical application of an innovative easy-to-use equipment to dosage cooking salt, and evaluate the effectiveness in reducing 30% of the added salt in meals and the impact on consumer’s satisfaction and food waste. Methods: Two canteens from one publi...

وصف كامل

التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Foods
المؤلفون الرئيسيون:	Ana Patrícia Faria, Patrícia Padrão, Olívia Pinho, Tânia Silva-Santos, Luís Oliveira, Sílvia Esteves, João Paulo Pereira, Pedro Graça, Pedro Moreira, Carla Gonçalves
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	MDPI AG 2022-01-01
الموضوعات:	sodium added salt salt-reduction consumer acceptance food waste canteens
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/11/2/149