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How do sea salts differ from table salt?

Show simple item record Vella, D. Marcone, M. Duizer, L.M. Institute for Community Engaged Scholarship 2012-06-12T01:48:14Z 2012-06-12T01:48:14Z 2012-06-11
dc.description Clear Language Research Summaries are a project of the Institute for Community Engaged Scholarship (ICES) at the University of Guelph. Project partners include the Business Development Office (BDO), SPARK Program at the University of Guelph, and Knowledge Mobilization Unit at York University. This project is part of the Pan-Canadian Research Impact Network. On the Web: en_US
dc.description.abstract The sodium content of the sea salts was similar to that of table salt. The size of the salt crystals affected many different sensory measures, including the onset of salty taste and how long it lasted. Substituting sea salt with table salt may not be the best way to reduce sodium in foods. en_US
dc.description.sponsorship Project support by Agri-Food and Rural Link, Mobilizing Agri-food and Rural Research Knowledge. A program of the OMAFRA-U of G Partnership. en_US
dc.language.iso en en_US
dc.subject Sea salt, table salt, sodium, sodium re-duction, sensory, taste en_US
dc.subject clear language research summary en_US
dc.title How do sea salts differ from table salt? en_US
dc.type Article en_US

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