Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages-Reference-Cited by-同舟云学术

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Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages

Published:2014-06-30 Issue:3 Volume:34 Page:378-386
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Kim Hyun-Wook,Hwang Ko-Eun,Song Dong-Heon,Kim Yong-Jae,Ham Youn-Kyung,Yeo In-Jun,Jeong Tae-Jun,Choi Yun-Sang,Kim Cheon-Jei

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201420249946324.pdf

Reference37 articles.

1. Hypoglycemic and Antioxidant Effect of Dietary Hamcho Powder in Streptozotocin-induced Diabetic Rats

2. The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters

3. Effects of alkali ions on myosin conformation

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1. A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application;Food Research International;2024-10

2. Quality changes due to refrigerated storage in a traditional dry‐cured pork belly salted with glasswort or KCl as partial substitutes for NaCl;Journal of the Science of Food and Agriculture;2024-06-28

3. Assessing the potential of Australian indigenous edible halophytes as salt substitutes: From wild to plate;Journal of Food Science;2024-04-04

4. Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline;Food Chemistry;2024-04

5. Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review;Food Chemistry;2024-01

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