Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing-Reference-Cited by-同舟云学术

Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing

Published:2023-05-22 Issue: Volume: Page:1-12
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Li Mingming¹²,Zhang Xin¹³,Yin Yantao²,Li Jiapeng¹³,Qu Chao¹³,Liu Linggao²,Zhang Yunhan¹,Zhu Qiujin²^ORCID,Wang Shouwei¹³^ORCID

Affiliation:

1. China Meat Research Center, Beijing, China

2. School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China

3. Beijing Academy of Food Sciences, Beijing, China

Funder

National Natural Science Foundation of China

Guizhou Science and Technology Plan Project

Guizhou High-level Innovative Talent Training Project

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2212287

Reference106 articles.

1. Changes in proteolysis during the dry-cured processing of refrigerated and frozen loin

2. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017

3. Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process

4. Influence of sodium replacement on physicochemical properties of dry-cured loin

5. Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium

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