date:Jun 27, 2013
h levels of potassium content. Also the long-term effects of a high intake of yeast extracts are not known yet.
TOP b.v situated in Wageningen, The Netherlands, has conducted research into the salt perception of processed food after treatment with 2 mild preservation techniques: PurePule and Pascalisation. Results show that an enhanced salt taste is experienced after treatment. Dennis Favier from TOP b.v.: We continue to conduct research but the hypothesis is that during treatment the cells are