The distribution of sodium within cooked food and sodium interactions with the matrix depends on both food matrices and salting practices

Cécile Leroy; Jean-Marie Bonny; Thierry Thomas-Danguin; Sylvie Clerjon

Poster communications

The distribution of sodium within cooked food and sodium interactions with the matrix depends on both food matrices and salting practices

Cécile Leroy ^{1, 2} Jean-Marie Bonny ¹ Thierry Thomas-Danguin ² Sylvie Clerjon ¹

2 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]

Abstract : The quantitative maps results show that the sodium distribution is more heterogeneous in the carrot salted after cooking than in the carrot salted during cooking  The salt diffusion during 5 hours after the 20 minutes of cooking for cooked carrot either salted during cooking or salted after cooking show an homogenization of the sodium

Keywords : Sodium cooked foods

Document type :

Poster communications

Domain :

Life Sciences [q-bio]

Complete list of metadata

https://hal.inrae.fr/hal-03544163
Contributor : Corinne Chazeix Connect in order to contact the contributor
Submitted on : Wednesday, January 26, 2022 - 2:24:14 PM
Last modification on : Friday, May 20, 2022 - 9:06:47 AM

The distribution of sodium within cooked food and sodium interactions with the matrix depends on both food matrices and salting practices

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The distribution of sodium within cooked food and sodium interactions with the matrix depends on both food matrices and salting practices

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5