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Maurice G. O’Sullivan



Sensory optimised salt and fat reduction in processed meats: technological approaches for creating novel product formulations

9 December 2016 | By ,

Excess intake of fat is linked to obesity as well as the concurrent civilisation associated diseases that can also occur with being overweight. Dietary sodium has also been linked to hypertension in about 20% of the population, consequently increasing the risk of cardiovascular disease (CVD). Processed meat products are major…