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Poster communications

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

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
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Poster communications
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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

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2021-Leroy Clerjon - poster We...
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Cécile Leroy, Jean-Marie Bonny, Thierry Thomas-Danguin, Sylvie Clerjon. The distribution of sodium within cooked food and sodium interactions with the matrix depends on both food matrices and salting practices. 16. Weurman Flavour Research Symposium, May 2021, Online, France. ⟨hal-03544163⟩

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