Salt: A review of its role in food science and public health

Food Science

• Food Science 100%
• Table Salt 100%
• Nutrition Policy 100%
• Processed Food 20%
• Salt Content 13%
• Salt Reduction 6%
• Sensory Quality 6%
• Food Ingredient 6%
• Product Quality 6%
• Product Safety 6%
• Food Preparation 6%
• Content in Foods 6%
• Daily Consumption 6%
• Food Manufacturing Processes 6%

Medicine and Dentistry

• Public Health 100%
• Table Salt 100%
• Blood Pressure 11%
• Cardiovascular Disease 5%
• Nephropathy 5%
• Osteoporosis 5%
• Human Study 5%
• Food Ingredient 5%
• Asthma 5%
• Food Preparation 5%