Alexia Rosas Ketelhute Sampaio

CV Lattes ORCID

Universidade Estadual de Campinas (UNICAMP). Reitoria. Núcleo de Estudos e Pesquisas em Alimentação (NEPA) (Institutional affiliation from the last research proposal)
Birthplace: Brazil

Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food (Source: Lattes Curriculum)

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Scholarships in Brazil

Ongoing (most recent)

Abstract
Excessive sodium intake is associated with the occurrence of cardiovasculardiseases. In Brazil, the main sources of sodium in the diet are salt and salt-basedseasonings, processed foods with added salt and ready meals. In addition to itspreservative effect, salt makes food more palatable. In this scenario, the combination ofsalt with flavor-enhancing ingredients (umami taste), such as mon…
Relationship between the dietary practices regarding salt and salty foods consumption and the sensory perception of salty and umami tastes among adolescents, BP.IC

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Most frequent collaborators in research granted by FAPESP

Alline Artigiani Lima Tribst

Keywords used by the researcher

Agronomical Sciences Food Science and Technology

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Abstract