Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages-Reference-Cited by-同舟云学术

Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages

Published:2015-04 Issue: Volume:151 Page:16-24
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

dos Santos Bibiana A.,Campagnol Paulo C.B.,Cavalcanti Rodrigo N.,Pacheco Maria T.B.,Netto Flávia M.,Motta Eliana M.P.,Celeguini Renata M.S.,Wagner Roger,Pollonio Marise A.R.

Funder

National Council for Scientific and Technological Development

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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3. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl;Armenteros;Food Chem.,2009

4. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts;Armenteros;Meat Sci.,2012

5. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages;Aro;Food Chem.,2010

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