date:Apr 28, 2012
ts,explained the researchers.
As a result, more NaCl would be released near the oral mucosa, where the taste receptors and oral shear are most prevalent.
According to findings published in theJournal of Agricultural and Food Chemistry, tests of their hypothesis showed that emulsions more prone to destabilization had a greater salt perception irrespective of their initial salt load.
The knowledge gained from this study provides a powerful tool for the development of novel sodium-reduced liquid-pr