<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-6230</journal-id>
<journal-title><![CDATA[Revista Facultad de Ingeniería Universidad de Antioquia]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.fac.ing.univ. Antioquia]]></abbrev-journal-title>
<issn>0120-6230</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ingeniería, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-62302021000200044</article-id>
<article-id pub-id-type="doi">10.17533/udea.redin.20200580</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Correlation between sensory and instrumental measurements of saltiness in Queso Molido Narinense]]></article-title>
<article-title xml:lang="es"><![CDATA[Correlación entre la medida sensorial e instrumental de salinidad en Queso Molido Nariñense]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Navas]]></surname>
<given-names><![CDATA[Juan Sebastián]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aristizabal-Ferreira]]></surname>
<given-names><![CDATA[Víctor Alexander]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguirre-Londoño]]></surname>
<given-names><![CDATA[Jessica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castro-Narváez]]></surname>
<given-names><![CDATA[Sandra Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Santiago de Cali Facultad de Ciencias Básicas ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Valle Facultad de Ingeniería Escuela de Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<numero>99</numero>
<fpage>44</fpage>
<lpage>51</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-62302021000200044&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-62302021000200044&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-62302021000200044&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT A sensory study was conducted at the Universidad Santiago de Cali with Queso Molido Nariñense. To determine the preferred levels of concentration acceptable by consumers, samples were made with different concentrations of NaCl (C1 = 0.62%, C2 = 0.87%, C3 = 1.05%, C4 = 1.74%, C5 = 2.71%, and C6 = 5.34%). The results show that sample C4 had the highest degree of acceptance, followed by C2, C3, and C5, while C1 and C6 had the lowest acceptance. Consumers were able to distinguish salt differences above 0.27%. It was possible to predict consumer reaction regarding their levels of acceptability and perception using the Sensory-Instrumental correlation. This result showed that either an extremely low or a very high level of concentration of salt in cheese could result in a low acceptance by consumers.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Se realizó un estudio sensorial de Queso Molido Nariñense. Se emplearon muestras elaboradas con diferentes concentraciones de NaCl (C1 = 0,62%, C2 = 0,87%, C3 = 1,05%, C4 = 1,74%, C5 = 2,71%, y C6 = 5,34%) para determinar la concentración preferida por los consumidores. Se observó que la muestra C4 tuvo el mayor grado de aceptación, seguida de C2, C3 y C5, mientras que C1 y C6 tuvieron la menor aceptación. Los consumidores pudieron distinguir las diferencias de sal por encima del 0,27%. De la correlación sensorial-instrumental se encontró que es posible predecir la reacción de los consumidores con respecto a su aceptabilidad y percepción. Este resultado mostró que una concentración extremadamente baja o muy alta de sal da como resultado una baja aceptación del queso por parte de los consumidores.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Cheese]]></kwd>
<kwd lng="en"><![CDATA[sodium chloride]]></kwd>
<kwd lng="en"><![CDATA[potentiometry]]></kwd>
<kwd lng="en"><![CDATA[sensory evaluation]]></kwd>
<kwd lng="en"><![CDATA[Friedman test]]></kwd>
<kwd lng="en"><![CDATA[Wilcoxon test]]></kwd>
<kwd lng="es"><![CDATA[Queso]]></kwd>
<kwd lng="es"><![CDATA[cloruro de sodio]]></kwd>
<kwd lng="es"><![CDATA[potenciometría]]></kwd>
<kwd lng="es"><![CDATA[evaluación sensorial]]></kwd>
<kwd lng="es"><![CDATA[prueba de Friedman]]></kwd>
<kwd lng="es"><![CDATA[prueba de Wilcoxon]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>[1]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramírez]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characterization of colombian quesillo cheese by spectrocolorimetry]]></article-title>
<source><![CDATA[Vitae]]></source>
<year>2012</year>
<volume>19</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>178-85</page-range></nlm-citation>
</ref>
<ref id="B2">
<label>[2]</label><nlm-citation citation-type="">
<collab>DANE</collab>
<source><![CDATA[Encuesta anual manufacturera]]></source>
<year>2016</year>
</nlm-citation>
</ref>
<ref id="B3">
<label>[3]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramírez]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Aguirre]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Aristizabal]]></surname>
<given-names><![CDATA[V. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Castro]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La sal en el queso: Diversas interacciones]]></article-title>
<source><![CDATA[Agron. Mesoam.]]></source>
<year>2017</year>
<volume>28</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>303-16</page-range></nlm-citation>
</ref>
<ref id="B4">
<label>[4]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Arteaga]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Molina]]></surname>
<given-names><![CDATA[L. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Pinto]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Brito]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización de queso chanco enriquecido con suero lácteo en polvo]]></article-title>
<source><![CDATA[Rev. chil. nutr.]]></source>
<year>2009</year>
<volume>36</volume>
<numero>1</numero>
<issue>1</issue>
</nlm-citation>
</ref>
<ref id="B5">
<label>[5]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in cheese]]></article-title>
<source><![CDATA[Talanta]]></source>
<year>2008</year>
<volume>75</volume>
<numero>2</numero>
<issue>2</issue>
</nlm-citation>
</ref>
<ref id="B6">
<label>[6]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gonzalez]]></surname>
<given-names><![CDATA[E. P.]]></given-names>
</name>
</person-group>
<source><![CDATA[Caracterización de la composición fisico química del queso fresco elaborado artesanalmente en Sehualaca, municipio de Minatitlán, Veracruz]]></source>
<year>2010</year>
<publisher-loc><![CDATA[Veracruz, México ]]></publisher-loc>
<publisher-name><![CDATA[Facultad de Medicina Veterinaria y Zootecnia, Universidad Veracruzana]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<label>[7]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Minetti]]></surname>
<given-names><![CDATA[M. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Zannier]]></surname>
<given-names><![CDATA[M. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Sbodio]]></surname>
<given-names><![CDATA[O. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Tercero]]></surname>
<given-names><![CDATA[E. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determinación de cloruro de sodio en quesos argentinos]]></article-title>
<source><![CDATA[FAVE - Ciencias Veterinarias]]></source>
<year>2002</year>
<volume>1</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>43-8</page-range></nlm-citation>
</ref>
<ref id="B8">
<label>[8]</label><nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Reducir la ingesta de sodio para reducir la tensión arterial y el riesgo de enfermedades cardiovasculares en adultos]]></article-title>
<source><![CDATA[WHO.]]></source>
<year>2019</year>
</nlm-citation>
</ref>
<ref id="B9">
<label>[9]</label><nlm-citation citation-type="">
<collab>FDA</collab>
<source><![CDATA[Lowering salt in your diet]]></source>
<year>2010</year>
</nlm-citation>
</ref>
<ref id="B10">
<label>[10]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Al-Otaibi]]></surname>
<given-names><![CDATA[M. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Wilbey]]></surname>
<given-names><![CDATA[R. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of chymosin reduction and salt substitution on the properties of white salted cheese]]></article-title>
<source><![CDATA[Int. Dairy J.]]></source>
<year>2006</year>
<volume>16</volume>
<numero>8</numero>
<issue>8</issue>
</nlm-citation>
</ref>
<ref id="B11">
<label>[11]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[El-Bakry]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Beninati]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Duggan]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[O&#8217;Riordan]]></surname>
<given-names><![CDATA[E. D.]]></given-names>
</name>
<name>
<surname><![CDATA[O&#8217;Sullivan]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Reducing salt in imitation cheese: Effects on manufacture and functional properties]]></article-title>
<source><![CDATA[Food Res. Int.]]></source>
<year>2011</year>
<volume>44</volume>
<numero>2</numero>
<issue>2</issue>
</nlm-citation>
</ref>
<ref id="B12">
<label>[12]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mandl]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Hartel]]></surname>
<given-names><![CDATA[R. W.]]></given-names>
</name>
<name>
<surname><![CDATA[Wendorff]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of moisture and salt migration on cheese firmness in cheese-in-sausage products]]></article-title>
<source><![CDATA[J. Food Eng.]]></source>
<year>2009</year>
<volume>91</volume>
<numero>1</numero>
<issue>1</issue>
</nlm-citation>
</ref>
<ref id="B13">
<label>[13]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Payne]]></surname>
<given-names><![CDATA[M. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Morison]]></surname>
<given-names><![CDATA[K. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A multi-component approach to salt and water diffusion in cheese]]></article-title>
<source><![CDATA[Int. Dairy J.]]></source>
<year>1999</year>
<volume>9</volume>
<numero>12</numero>
<issue>12</issue>
</nlm-citation>
</ref>
<ref id="B14">
<label>[14]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramírez]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Queso molido nariñense]]></article-title>
<source><![CDATA[Tecnología Láctea Latinoamericana]]></source>
<year>2010</year>
<volume>59</volume>
<page-range>56-9</page-range></nlm-citation>
</ref>
<ref id="B15">
<label>[15]</label><nlm-citation citation-type="">
<collab>International Dairy Federation 050</collab>
<source><![CDATA[Milk and milk products Guidance on sampling]]></source>
<year>2008</year>
</nlm-citation>
</ref>
<ref id="B16">
<label>[16]</label><nlm-citation citation-type="">
<article-title xml:lang=""><![CDATA[Sodium Chloride in Canned Vegetables]]></article-title>
<source><![CDATA[AOAC-971.27D]]></source>
<year>1997</year>
</nlm-citation>
</ref>
<ref id="B17">
<label>[17]</label><nlm-citation citation-type="">
<article-title xml:lang=""><![CDATA[Chloride in Cheese. Potentiometric Method]]></article-title>
<source><![CDATA[AOAC-983.14]]></source>
<year>1997</year>
</nlm-citation>
</ref>
<ref id="B18">
<label>[18]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Aguirre]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Aristizabal]]></surname>
<given-names><![CDATA[V. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Castro]]></surname>
<given-names><![CDATA[S. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramirez]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Conductimetry: A rapid alternative technique for chlorides determination in cheese]]></article-title>
<source><![CDATA[Univ. Sci.]]></source>
<year>2019</year>
<volume>24</volume>
</nlm-citation>
</ref>
<ref id="B19">
<label>[19]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramírez]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Análisis sensorial: Pruebas orientadas al consumidor]]></article-title>
<source><![CDATA[Revista RECITEIA]]></source>
<year>2012</year>
<volume>12</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>83-102</page-range></nlm-citation>
</ref>
<ref id="B20">
<label>[20]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ong]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Henriksson]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Shah]]></surname>
<given-names><![CDATA[N. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chemical analysis and sensory evaluation of cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp.]]></article-title>
<source><![CDATA[Int. Dairy J.]]></source>
<year>2007</year>
<volume>17</volume>
<numero>8</numero>
<issue>8</issue>
</nlm-citation>
</ref>
<ref id="B21">
<label>[21]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramírez]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Murcia]]></surname>
<given-names><![CDATA[C. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Castro]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Análisis de aceptación y preferencia del manjar blanco del Valle del Cauca]]></article-title>
<source><![CDATA[Revista Biotecnología en el Sector Agropecuario]]></source>
<year>2014</year>
<volume>12</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>20-7</page-range></nlm-citation>
</ref>
<ref id="B22">
<label>[22]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lawless]]></surname>
<given-names><![CDATA[H. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Heymann]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<source><![CDATA[Sensory evaluation of food : Principles and practices]]></source>
<year>2010</year>
<edition>2</edition>
<publisher-loc><![CDATA[New York, USA ]]></publisher-loc>
<publisher-name><![CDATA[Springer Science &amp; Business Media]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B23">
<label>[23]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Watts]]></surname>
<given-names><![CDATA[B. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Ylimaki]]></surname>
<given-names><![CDATA[G. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Jeffery]]></surname>
<given-names><![CDATA[L. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Elias]]></surname>
<given-names><![CDATA[L. G.]]></given-names>
</name>
</person-group>
<source><![CDATA[Basic sensory methods for food evaluation]]></source>
<year>1989</year>
<publisher-loc><![CDATA[Ottawa, Ont., Canada ]]></publisher-loc>
<publisher-name><![CDATA[International Development Research Centre]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B24">
<label>[24]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Drake]]></surname>
<given-names><![CDATA[S. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Lopetcharat]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Drake]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Salty taste in dairy foods: Can we reduce the salt?]]></article-title>
<source><![CDATA[J. Dairy Sci.]]></source>
<year>2011</year>
<volume>94</volume>
<numero>2</numero>
<issue>2</issue>
</nlm-citation>
</ref>
<ref id="B25">
<label>[25]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[McCarron]]></surname>
<given-names><![CDATA[D. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Role of adequate dietary calcium intake in the prevention and management of salt-sensitive hypertension]]></article-title>
<source><![CDATA[Am. J. Clin. Nutr.]]></source>
<year>1997</year>
<volume>65</volume>
<numero>2</numero>
<issue>2</issue>
</nlm-citation>
</ref>
<ref id="B26">
<label>[26]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cappuccio]]></surname>
<given-names><![CDATA[F. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cardiovascular and other effects of salt consumption]]></article-title>
<source><![CDATA[Kidney Int. Suppl.]]></source>
<year>2013</year>
<volume>3</volume>
<numero>4</numero>
<issue>4</issue>
</nlm-citation>
</ref>
<ref id="B27">
<label>[27]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Susic]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Frohlich]]></surname>
<given-names><![CDATA[E. D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Salt consumption and cardiovascular, renal, and hypertensive diseases: clinical and mechanistic aspects]]></article-title>
<source><![CDATA[Curr. Opin. Lipidol.]]></source>
<year>2012</year>
<volume>23</volume>
<numero>1</numero>
<issue>1</issue>
</nlm-citation>
</ref>
<ref id="B28">
<label>[28]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[D&#8217;Elia]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Galletti]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Strazzullo]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Dietary salt intake and risk of gastric cancer]]></article-title>
<source><![CDATA[Adv. Nutr. &amp; Cancer]]></source>
<year>2014</year>
<volume>159</volume>
</nlm-citation>
</ref>
<ref id="B29">
<label>[29]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[McCarron]]></surname>
<given-names><![CDATA[D. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The dietary guideline for sodium: should we shake it up? yes!]]></article-title>
<source><![CDATA[Am. J. Clin. Nutr.]]></source>
<year>2000</year>
<volume>71</volume>
<numero>5</numero>
<issue>5</issue>
</nlm-citation>
</ref>
<ref id="B30">
<label>[30]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[O&#8217;Shaughnessy]]></surname>
<given-names><![CDATA[K. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Karet]]></surname>
<given-names><![CDATA[F. E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Salt handling and hypertension]]></article-title>
<source><![CDATA[Annu. Rev. Nutr.]]></source>
<year>2006</year>
<volume>26</volume>
</nlm-citation>
</ref>
<ref id="B31">
<label>[31]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Botella]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Alfaro]]></surname>
<given-names><![CDATA[J. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Uso y abuso de la sal en la alimentación humana]]></article-title>
<source><![CDATA[Nutr. Clin. Med.]]></source>
<year>2014</year>
<volume>IX</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>12-7</page-range></nlm-citation>
</ref>
<ref id="B32">
<label>[32]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Guinee]]></surname>
<given-names><![CDATA[T. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Fox]]></surname>
<given-names><![CDATA[P. F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Salt in cheese: Physical, chemical and biological aspects]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[McSweeney]]></surname>
<given-names><![CDATA[P. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Fox]]></surname>
<given-names><![CDATA[P. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Cotter]]></surname>
<given-names><![CDATA[P. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Everett]]></surname>
<given-names><![CDATA[D. W.]]></given-names>
</name>
</person-group>
<source><![CDATA[Cheese Chemistry, Physics and Microbiology]]></source>
<year>2004</year>
<page-range>207-59</page-range><publisher-loc><![CDATA[London, UK ]]></publisher-loc>
<publisher-name><![CDATA[Elsevier Academic Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B33">
<label>[33]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Guinee]]></surname>
<given-names><![CDATA[T. P.]]></given-names>
</name>
<name>
<surname><![CDATA[O&#8217;Kennedy]]></surname>
<given-names><![CDATA[B. T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Reducing salt in cheese and dairy spreads]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Kilcast]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Angus]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<source><![CDATA[Reducing Salt in Foods Practical Strategies]]></source>
<year>2007</year>
<page-range>316-57</page-range><publisher-loc><![CDATA[Cambridge, UK ]]></publisher-loc>
<publisher-name><![CDATA[Woodhead Publishing Limited]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B34">
<label>[34]</label><nlm-citation citation-type="book">
<article-title xml:lang=""><![CDATA[Institute of Medicine IOM, &#8220;Strategies to reduce sodium intake in the United States]]></article-title>
<source><![CDATA[]]></source>
<year>2010</year>
<publisher-loc><![CDATA[Washington DC, USA ]]></publisher-loc>
<publisher-name><![CDATA[National Academies Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B35">
<label>[35]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Temple]]></surname>
<given-names><![CDATA[N. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Population strategies to reduce sodium intake: The right way and the wrong way]]></article-title>
<source><![CDATA[Nutrition]]></source>
<year>2011</year>
<volume>27</volume>
<numero>4</numero>
<issue>4</issue>
</nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Salt consumption: Reflections on public health]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kara]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<source><![CDATA[J. Comm. Pub. Health Nursing.]]></source>
<year>2016</year>
<volume>2</volume>
</nlm-citation>
</ref>
<ref id="B37">
<label>[37]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Henderson]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<source><![CDATA[The national diet &amp; nutrition survey: adults aged 19 to 64 years]]></source>
<year>2003</year>
<edition>4</edition>
<publisher-loc><![CDATA[London, UK ]]></publisher-loc>
<publisher-name><![CDATA[Office for National Statistics]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B38">
<label>[38]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wyness]]></surname>
<given-names><![CDATA[L. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Butriss]]></surname>
<given-names><![CDATA[J. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Stanner]]></surname>
<given-names><![CDATA[S. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Reducing the population&#8217;s sodium intake: The UK food standards agency&#8217;s salt reduction programme]]></article-title>
<source><![CDATA[Pub. Health Nutr.]]></source>
<year>2012</year>
<volume>15</volume>
<numero>2</numero>
<issue>2</issue>
</nlm-citation>
</ref>
<ref id="B39">
<label>[39]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Saint-Eve]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Lauverjat]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Magnan]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Déléris]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Souchon]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Reducing salt and fat content: Impact of composition, textura and cognitive interactions on the perception of flavoured model cheeses]]></article-title>
<source><![CDATA[Food Chem.]]></source>
<year>2009</year>
<volume>116</volume>
<numero>1</numero>
<issue>1</issue>
</nlm-citation>
</ref>
<ref id="B40">
<label>[40]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Guinee]]></surname>
<given-names><![CDATA[T. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Sutherland]]></surname>
<given-names><![CDATA[B. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cheese | salting of cheese]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Fuquay]]></surname>
<given-names><![CDATA[J. W.]]></given-names>
</name>
<name>
<surname><![CDATA[McSweeney]]></surname>
<given-names><![CDATA[P. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Fox]]></surname>
<given-names><![CDATA[P. F.]]></given-names>
</name>
</person-group>
<source><![CDATA[Encyclopedia of Dairy Sciences]]></source>
<year>2002</year>
<page-range>293-300</page-range><publisher-loc><![CDATA[Oxford, UK ]]></publisher-loc>
<publisher-name><![CDATA[Elsevier]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B41">
<label>[41]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cruz]]></surname>
<given-names><![CDATA[A. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties]]></article-title>
<source><![CDATA[Trend. Food Sci. &amp; Technol.]]></source>
<year>2011</year>
<volume>22</volume>
<numero>6</numero>
<issue>6</issue>
</nlm-citation>
</ref>
</ref-list>
</back>
</article>
