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Reducing sodium in foods ; the effect on flavour and consumers' perception

Miremadi, Fatemeh 2011, Reducing sodium in foods ; the effect on flavour and consumers' perception, M.Applied Sciences thesis, School of Exercise and Nutrition Sciences, Deakin University.

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Title Reducing sodium in foods ; the effect on flavour and consumers' perception
Author Miremadi, Fatemeh
Institution Deakin University
School School of Exercise and Nutrition Sciences
Faculty Faculty of Health
Degree type Research masters
Degree name M.Applied Sciences
Thesis advisor Keast, Russell
Liem, Gie
Date submitted 2011-11-13
Keyword(s) ‬sodium
food -- sodium content
salt-free diet
processed foods
Summary As the majority of people's sodium intake is via processed foods, the effective sodium reduction strategy is to reduce the sodium levels in processed foods.  The aims of the thesis were to determine the flavor characteristics of reduced sodium foods and to investigate how food lables affect consumers' expectation and liking.
Language eng
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 920411 Nutrition
Description of original 112 p. : PDF file
Dewey Decimal Classification 613.28522
Copyright notice ©The Author. All Rights Reserved
Free to Read? Yes
Persistent URL http://hdl.handle.net/10536/DRO/DU:30040131

Document type: Thesis
Collections: Higher degree theses (full text)
Open Access Collection
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Created: Mon, 14 Nov 2011, 14:59:20 EST by Kimberley Cunningham

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.