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Sodium Reduction Technologies Applied to Bread Products and their Impact on Sensory Properties: A Review

International Journal of Food Science and Technology, 2021

Chronic overconsumption of sodium has led to its designation as a nutrient of public health concern. Sodium reduction technologies discussed include methods in the areas of salt removal, physical modification, salt replacement and flavour modification.

Read more about Sodium Reduction Technologies Applied to Bread Products and their Impact on Sensory Properties: A Review

Using an Erythrocyte Fatty Acid Fingerprint to Predict Risk of All-Cause Mortality: the Framingham Offspring Cohort

American Journal of Clinical Nutrition, 2021

In this community-based population of 2,240 subjects in their mid-60s, RBC Fatty Acid patterns were as predictive of risk for death during the next 11 years as standard risk factors (age, sex, total cholesterol, HDL cholesterol, hypertension treatment, systolic blood pressure, smoking status, and prevalent diabetes).

Read more about Using an Erythrocyte Fatty Acid Fingerprint to Predict Risk of All-Cause Mortality: the Framingham Offspring Cohort

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