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5.Lazo SH
S., AbdelSalam O

Sodium reduction in butter and cheeses can also be achieved with MSG, and a similar approach could work in meat products

In summary, while progress has been made through the efforts of key bodies such as EFSA, USFDA, and WHO in drafting comprehensive guidelines and risk assessment frameworks for food nanomaterials, navigating the regulatory landscape for nanoencapsulated nutraceuticals continues to be challenging, and the absence of uniform, mandatory global regulations must be addressed for these technologies to gain widespread acceptance

In contrast to previous studies, our meta-analysis focused on the use of AOX in general, and not on specific molecules or combinations, for which the studies are very heterogenous
