Evaluation of the quality and flavor of salted duck eggs with partial replacement of NaCl by non-sodium metal salts-Reference-Cited by-同舟云学术

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Evaluation of the quality and flavor of salted duck eggs with partial replacement of NaCl by non-sodium metal salts

Published:2022-12 Issue: Volume:172 Page:114206
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Yana,Chen Jie,Zou Bo,Sun Yingying,Zhao Yijie,Duan Miaolin,Wang Yuhan,Dai Ruitong,Li Xingmin,Jia Fei^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Headspace solid phase microextraction. Dynamics and quantitative analysis before reaching a partition equilibrium;Ai;Analytical Chemistry,1997

2. The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting;Ai;LWT - Food Science and Technology,2018

3. Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride;Alino;Meat Science,2010

4. Adoptable interventions, human health, and food safety considerations for reducing sodium content of processed food products;Allison;Foods,2018

5. Salted and preserved duck eggs: A consumer market segmentation analysis;Arthur;Poultry Science,2015

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Changes of Potent Odorants in Salted Duck Egg Yolk before and after Roasting;Molecules;2024-08-23

2. The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk;Journal of Food Science;2024-03-29

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