Salt reduction and replacers in food production
Author:
Publisher
Elsevier
Reference115 articles.
1. Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl;Agostinho dos Santos Alves;Meat Science,2017
2. Effects of ultrasound assisted emulsification on overall quality of reduced-sodium “spam-like” products elaborated with tilapia filleting by-products;Alves dos Santos;Journal of Food Processing and Preservation,2022
3. Reduction of salt in haddock mince: Effect of different salts on the solubility of proteins;Andreetta-Gorelkina;Journal of Aquatic Food Product Technology,2016
4. Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception;Antúnez;Journal of Sensory Studies,2018
5. Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata);Barbieri;LWT-Food Science and Technology,2016
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