{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,15]],"date-time":"2026-01-15T05:06:08Z","timestamp":1768453568449,"version":"3.49.0"},"reference-count":57,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2022,1,6]],"date-time":"2022-01-06T00:00:00Z","timestamp":1641427200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["POCI-01-0145-FEDER-029269"],"award-info":[{"award-number":["POCI-01-0145-FEDER-029269"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["FCT\/UIDB\/00617\/2020"],"award-info":[{"award-number":["FCT\/UIDB\/00617\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["FCT\/ UIDB\/04033\/2020"],"award-info":[{"award-number":["FCT\/ UIDB\/04033\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Background: This study aims to demonstrate the practical application of an innovative easy-to-use equipment to dosage cooking salt, and evaluate the effectiveness in reducing 30% of the added salt in meals and the impact on consumer\u2019s satisfaction and food waste. Methods: Two canteens from one public university where randomized in one control arm and one intervention arm. The first step was to evaluate the salt added to food through atomic emission spectrophotometry in both canteens, and the second step was to perform gradual reductions of up to 30% of cooking salt in the intervention canteen using the Salt Control-C (SC-C) equipment. Consumer acceptability was assessed through satisfaction questionnaires and food waste was evaluated by weighing. Results: The intervention canteen achieved to a reduction of more than 30% of added salt in soup (\u221234.3% per 100 g), fish dish (\u221241.1% per 100 g) and meat dish (\u221248.0% per 100 g), except for the vegetarian dish (6.1% per 100 g). There was no decrease in consumer satisfaction, with a significant satisfaction increase of 15.7% (p = 0.044) regarding the flavor of the main dish. Also, no significant differences were found in food waste. Conclusions: SC-C seems to be effective in reducing 30% of added salt levels in canteen meals, and may be a good strategy to control and reach adequate levels of added salt in meals served outside-the-home, promoting benefits to the individual\u2019s health.<\/jats:p>","DOI":"10.3390\/foods11020149","type":"journal-article","created":{"date-parts":[[2022,1,7]],"date-time":"2022-01-07T01:15:26Z","timestamp":1641518126000},"page":"149","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment"],"prefix":"10.3390","volume":"11","author":[{"given":"Ana Patr\u00edcia","family":"Faria","sequence":"first","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6310-4956","authenticated-orcid":false,"given":"Patr\u00edcia","family":"Padr\u00e3o","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal"},{"name":"EPI Unit\u2014Institute of Public Health, University of Porto, 4200-450 Porto, Portugal"},{"name":"Laborat\u00f3rio Para a Investiga\u00e7\u00e3o Integrativa e Translacional em Sa\u00fade Populacional (ITR), 4200-450 Porto, Portugal"}]},{"given":"Ol\u00edvia","family":"Pinho","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal"},{"name":"LAQV-REQUIMTE\u2014Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, 5000-801 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0684-5472","authenticated-orcid":false,"given":"T\u00e2nia","family":"Silva-Santos","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2180-0376","authenticated-orcid":false,"given":"Lu\u00eds","family":"Oliveira","sequence":"additional","affiliation":[{"name":"INEGI\u2014Instituto de Ci\u00eancia e Inova\u00e7\u00e3o em Engenharia Mec\u00e2nica e Engenharia Industrial, 4200-465 Porto, Portugal"}]},{"given":"S\u00edlvia","family":"Esteves","sequence":"additional","affiliation":[{"name":"INEGI\u2014Instituto de Ci\u00eancia e Inova\u00e7\u00e3o em Engenharia Mec\u00e2nica e Engenharia Industrial, 4200-465 Porto, Portugal"}]},{"given":"Jo\u00e3o Paulo","family":"Pereira","sequence":"additional","affiliation":[{"name":"INEGI\u2014Instituto de Ci\u00eancia e Inova\u00e7\u00e3o em Engenharia Mec\u00e2nica e Engenharia Industrial, 4200-465 Porto, Portugal"}]},{"given":"Pedro","family":"Gra\u00e7a","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7035-7799","authenticated-orcid":false,"given":"Pedro","family":"Moreira","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal"},{"name":"EPI Unit\u2014Institute of Public Health, University of Porto, 4200-450 Porto, Portugal"},{"name":"Laborat\u00f3rio Para a Investiga\u00e7\u00e3o Integrativa e Translacional em Sa\u00fade Populacional (ITR), 4200-450 Porto, Portugal"},{"name":"CIAFEL\u2014Research Centre in Physical Activity, Health and Leisure, Faculty of Sport, University of Porto, 4200-450 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6113-1456","authenticated-orcid":false,"given":"Carla","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto, 4150-180 Porto, Portugal"},{"name":"Laborat\u00f3rio Para a Investiga\u00e7\u00e3o Integrativa e Translacional em Sa\u00fade Populacional (ITR), 4200-450 Porto, Portugal"},{"name":"CIAFEL\u2014Research Centre in Physical Activity, Health and Leisure, Faculty of Sport, University of Porto, 4200-450 Porto, Portugal"},{"name":"CITAB\u2014Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,1,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"590","DOI":"10.1056\/NEJMoa0907355","article-title":"Projected effect of dietary salt reductions on future cardiovascular disease","volume":"362","author":"Chertow","year":"2010","journal-title":"N. Engl. J. Med."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"312","DOI":"10.1038\/kisup.2013.65","article-title":"Cardiovascular and other effects of salt consumption","volume":"3","author":"Cappuccio","year":"2013","journal-title":"Kidney Int. Suppl."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1347","DOI":"10.1016\/S0140-6736(02)11403-6","article-title":"Selected major risk factors and global and regional burden of disease","volume":"360","author":"Ezzati","year":"2002","journal-title":"Lancet"},{"key":"ref_4","first-page":"CD004022","article-title":"Effects of low sodium diet versus high sodium diet on blood pressure, renin, aldosterone, catecholamines, cholesterol, and triglyceride","volume":"12","author":"Graudal","year":"2020","journal-title":"Cochrane Database Syst. Rev."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"861","DOI":"10.1161\/01.HYP.0000245672.27270.4a","article-title":"Importance of salt in determining blood pressure in children: Meta-analysis of controlled trials","volume":"48","author":"He","year":"2006","journal-title":"Hypertension"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1038\/jhh.2008.144","article-title":"A comprehensive review on salt and health and current experience of worldwide salt reduction programmes","volume":"23","author":"He","year":"2009","journal-title":"J. Hum. Hypertens."},{"key":"ref_7","unstructured":"WHO (2012). Guideline: Sodium Intake for Adults and Children, World Health Organization."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"1958","DOI":"10.1016\/S0140-6736(19)30041-8","article-title":"Health effects of dietary risks in 195 countries, 1990\u20132017: A systematic analysis for the Global Burden of Disease Study 2017","volume":"393","author":"Afshin","year":"2019","journal-title":"Lancet"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"508","DOI":"10.1093\/eurheartj\/ehx628","article-title":"European Society of Cardiology: Cardiovascular disease statistics 2017","volume":"39","author":"Timmis","year":"2018","journal-title":"Eur. Heart J."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"1610","DOI":"10.1093\/eurheartj\/ehi733","article-title":"Economic burden of cardiovascular diseases in the enlarged European Union","volume":"27","author":"Leal","year":"2006","journal-title":"Eur. Heart J."},{"key":"ref_11","unstructured":"Greg\u00f3rio, M.J., Sousa, S.d., Ferreira, B., Figueira, I., Taipa, M., Bica, M., Amaral, T., and Gra\u00e7a, P. (2020). Relat\u00f3rio do Programa Nacional para a Promo\u00e7\u00e3o da Alimenta\u00e7\u00e3o Saud\u00e1vel 2020. Dire\u00e7\u00e3o-Geral Da Sa\u00fade, Available online: https:\/\/alimentacaosaudavel.dgs.pt\/activeapp2020\/wp-content\/uploads\/2020\/11\/Relato%CC%81rio-PNPAS-2020.pdf."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"517","DOI":"10.1016\/j.jval.2014.03.1722","article-title":"An economic evaluation of salt reduction policies to reduce coronary heart disease in England: A policy modeling study","volume":"17","author":"Collins","year":"2014","journal-title":"Value Health"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"i6699","DOI":"10.1136\/bmj.i6699","article-title":"Cost effectiveness of a government supported policy strategy to decrease sodium intake: Global analysis across 183 nations","volume":"356","author":"Webb","year":"2017","journal-title":"BMJ"},{"key":"ref_14","unstructured":"WHO (2007). Reducing Salt Intake in Populations: Report of a WHO Forum and Technical Meeting, World Health Organization."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"2044","DOI":"10.1016\/S0140-6736(07)61698-5","article-title":"Chronic disease prevention: Health effects and financial costs of strategies to reduce salt intake and control tobacco use","volume":"370","author":"Asaria","year":"2007","journal-title":"Lancet"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1438","DOI":"10.1016\/S0140-6736(11)60393-0","article-title":"Priority actions for the non-communicable disease crisis","volume":"377","author":"Beaglehole","year":"2011","journal-title":"Lancet"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"697","DOI":"10.1136\/jech.54.9.697","article-title":"Cost and health consequences of reducing the population intake of salt","volume":"54","author":"Selmer","year":"2000","journal-title":"J. Epidemiol. Community Health"},{"key":"ref_18","unstructured":"Gra\u00e7a, P. (2013). Relat\u00f3rio Estrat\u00e9gia Para a Redu\u00e7\u00e3o Do Consumo de Sal na Alimenta\u00e7\u00e3o em Portugal, Dire\u00e7\u00e3o-Geral da Sa\u00fade."},{"key":"ref_19","unstructured":"WHO (2013). Global Action Plan for the Prevention and Control of Noncommunicable Diseases 2013\u20132020, World Health Organization."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"791","DOI":"10.1093\/ije\/dyp139","article-title":"Salt intakes around the world: Implications for public health","volume":"38","author":"Brown","year":"2009","journal-title":"Int. J. Epidemiol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"29442","DOI":"10.3402\/fnr.v60.29442","article-title":"Sodium and potassium urinary excretion and dietary intake: A cross-sectional analysis in adolescents","volume":"60","author":"Abreu","year":"2016","journal-title":"Food Nutr. Res."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1042\/cs0720095","article-title":"An assessment of the sources of dietary salt in a British population","volume":"72","author":"Warrender","year":"1987","journal-title":"Clin. Sci."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1080\/07315724.1991.10718167","article-title":"Relative contributions of dietary sodium sources","volume":"10","author":"Mattes","year":"1991","journal-title":"J. Am. Coll. Nutr."},{"key":"ref_24","unstructured":"Goncalves, C., Silva, G., Pinho, O., Camelo, S., Amaro, L., Teixeira, V., Padrao, P., and Moreira, P. (2012, January 9\u201310). Sodium content in vegetable soups prepared outside the home: Identifying the problem. Proceedings of the International Symposium on Occupational Safety and Hygiene, Guimar\u00e3es, Portugal."},{"key":"ref_25","first-page":"20","article-title":"Knowledge and practices related to added salt in meals by food handlers","volume":"21","author":"Pinho","year":"2014","journal-title":"Nutricias"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"539","DOI":"10.1037\/0012-1649.26.4.539","article-title":"Preference for high salt concentrations among children","volume":"26","author":"Beauchamp","year":"1990","journal-title":"Dev. Psychol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"I176","DOI":"10.1161\/01.HYP.17.1_Suppl.I176","article-title":"High salt intake. Sensory and behavioral factors","volume":"17","author":"Beauchamp","year":"1991","journal-title":"Hypertension"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"539","DOI":"10.1542\/peds.101.S2.539","article-title":"Development of eating behaviors among children and adolescents","volume":"101","author":"Birch","year":"1998","journal-title":"Pediatrics"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.neubiorev.2008.07.007","article-title":"Biobehavior of the human love of salt","volume":"33","author":"Leshem","year":"2009","journal-title":"Neurosci. Biobehav. Rev."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"546","DOI":"10.1037\/0012-1649.26.4.546","article-title":"Pass the sugar, pass the salt: Experience dictates preference","volume":"26","author":"Sullivan","year":"1990","journal-title":"Dev. Psychol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1134","DOI":"10.1093\/ajcn\/36.6.1134","article-title":"Long-term reduction in dietary sodium alters the taste of salt","volume":"36","author":"Bertino","year":"1982","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"232","DOI":"10.1093\/ajcn\/44.2.232","article-title":"Effect of dietary sodium restriction on taste responses to sodium chloride: A longitudinal study","volume":"44","author":"Blais","year":"1986","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"475","DOI":"10.1111\/j.1365-277X.2009.00984.x","article-title":"Frequent consumption of certain fast foods may be associated with an enhanced preference for salt taste","volume":"22","author":"Kim","year":"2009","journal-title":"J. Hum. Nutr. Diet."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"S72","DOI":"10.1111\/j.1750-3841.2010.01939.x","article-title":"The influence of sodium on liking and consumption of salty food","volume":"76","author":"Lucas","year":"2011","journal-title":"J. Food Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"e002125","DOI":"10.1136\/bmjopen-2012-002125","article-title":"The daily 10 kcal expenditure deficit: A before-and-after study on low-cost interventions in the work environment","volume":"3","author":"Dorresteijn","year":"2013","journal-title":"BMJ Open"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"250","DOI":"10.1111\/1747-0080.12449","article-title":"Effect of a salt-reduction strategy on blood pressure and acceptability among customers of a food concessionaire in Lima, Peru","volume":"76","year":"2019","journal-title":"Nutr. Diet."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"1514","DOI":"10.1161\/CIR.0b013e318260a20b","article-title":"Population approaches to improve diet, physical activity, and smoking habits: A scientific statement from the American Heart Association","volume":"126","author":"Mozaffarian","year":"2012","journal-title":"Circulation"},{"key":"ref_38","first-page":"70","article-title":"Interven\u00e7\u00f5es para a redu\u00e7\u00e3o do sal em cantinas","volume":"25","author":"Mota","year":"2021","journal-title":"Ata Port. Nutr."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"801","DOI":"10.2116\/analsci.10.801","article-title":"Flow injection sequential determination of chloride by potentiometry and sodium by flame emission spectrometry in instant soups","volume":"10","author":"Ferreira","year":"1994","journal-title":"Anal. Sci."},{"key":"ref_40","unstructured":"INSA (2021, September 02). Tabela da Composi\u00e7\u00e3o dos Alimentos-PortFIR. Available online: http:\/\/portfir.insa.pt\/recipe\/compose."},{"key":"ref_41","first-page":"14","article-title":"Food waste index as an indicator of menu adequacy and acceptability in a Portuguese mental health hospital","volume":"20","author":"Oliveira","year":"2020","journal-title":"Acta Port. Nutr."},{"key":"ref_42","unstructured":"Jacko, C.C., Dellava, J., Ensle, K., and Hoffman, D.J. (2007). Use of the plate-waste method to measure food intake in children. J. Ext., 45."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"694","DOI":"10.3390\/nu3060694","article-title":"Reducing sodium in foods: The effect on flavor","volume":"3","author":"Liem","year":"2011","journal-title":"Nutrients"},{"key":"ref_44","unstructured":"Boon, C.S., Taylor, C.L., and Henney, J.E. (2010). Strategies to Reduce Sodium Intake in the United States, The National Academies Press."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"1049","DOI":"10.1108\/IJCHM-07-2012-0116","article-title":"Attitudes and orientation toward vegetarian food in the restaurant industry: An operator\u2019s perspective","volume":"25","author":"Rivera","year":"2013","journal-title":"Int. J. Contemp. Hosp. Manag."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"\u0160mugovi\u0107, S., Kalenjuk-Pivarski, B., Grubor, B., and Kne\u017eevi\u0107, N. (2021). Vegetarian Diet: Perceptions and Attitudes of Hospitality Management. Zb. Rad. Departmana Za Geogr. Turiz. Hotel., 70\u201377. Available online: https:\/\/scindeks-clanci.ceon.rs\/data\/pdf\/1452-0133\/2021\/1452-01332150070Q.pdf.","DOI":"10.5937\/ZbDght2101070S"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"24825","DOI":"10.3402\/fnr.v58.24825","article-title":"Salt reduction in vegetable soup does not affect saltiness intensity and liking in the elderly and children","volume":"58","author":"Monteiro","year":"2014","journal-title":"Food Nutr. Res."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Malherbe, M., Walsh, C.M., and van der Merwe, C.A. (2003). Consumer acceptability and salt perception of food with a reduced sodium content. J. Consum. Sci., 31.","DOI":"10.4314\/jfecs.v31i1.52833"},{"key":"ref_49","first-page":"71","article-title":"Avalia\u00e7\u00e3o do \u00edndice de Resto-ingesta e sobras em Unidade de Alimenta\u00e7\u00e3o e Nutri\u00e7\u00e3o (UAN) do Col\u00e9gio Agr\u00edcola de Guarapuava\/PR","volume":"3","author":"Honaiser","year":"2009","journal-title":"Salus"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"349","DOI":"10.1590\/S1415-52732006000300006","article-title":"Desperd\u00edcio de alimentos intra-hospitalar","volume":"19","author":"Rabito","year":"2006","journal-title":"Rev. Nutr."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Aires, C., Saraiva, C., Fontes, M.C., Moreira, D., Moura-Alves, M., and Gon\u00e7alves, C. (2021). Food Waste and Qualitative Evaluation of Menus in Public University Canteens\u2014Challenges and Opportunities. Foods, 10.","DOI":"10.3390\/foods10102325"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"S1","DOI":"10.5694\/j.1326-5377.2006.tb00548.x","article-title":"Health benefits of herbs and spices: The past, the present, the future","volume":"185","author":"Tapsell","year":"2006","journal-title":"Med. J. Aust."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1159\/000488074","article-title":"Sodium and potassium content of meals served in university canteens","volume":"35","author":"Barbosa","year":"2017","journal-title":"Port. J. Public Health"},{"key":"ref_54","unstructured":"Martins, B.M. (2012). Quantifica\u00e7\u00e3o de S\u00f3dio e Pot\u00e1ssio em Sopas de Ementas Escolares do 1\u00b0, 2\u00b0 e 3\u00b0 Ciclos, Universidade do Porto."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"692S","DOI":"10.1093\/ajcn\/65.2.692S","article-title":"The taste for salt in humans","volume":"65","author":"Mattes","year":"1997","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_56","unstructured":"Wanjek, C. (2005). Food at Work: Workplace Solutions for Malnutrition, Obesity and Chronic Diseases, International Labour Organization."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"1345","DOI":"10.1017\/S1368980010003484","article-title":"The impact of a workplace catering initiative on dietary intakes of salt and other nutrients: A pilot study","volume":"14","author":"Geaney","year":"2011","journal-title":"Public Health Nutr."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/11\/2\/149\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,13]],"date-time":"2025-10-13T13:36:35Z","timestamp":1760362595000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/11\/2\/149"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,1,6]]},"references-count":57,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2022,1]]}},"alternative-id":["foods11020149"],"URL":"https:\/\/doi.org\/10.3390\/foods11020149","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,1,6]]}}}