Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference137 articles.
1. Ultrasound and meat quality: A review;Alarcon-Rojo;Ultrasonics Sonochemistry,2019
2. Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process;Aliño;Journal of Food Engineering,2010
3. Influence of sodium replacement on physicochemical properties of dry-cured loin;Aliño;Meat Science,2009
4. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions;Andrés;Food Chemistry,2004
5. Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts;Armenteros;Meat Science,2012
Cited by 4 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. Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception;Meat Science;2024-02
2. Synthesis of AgVO3@ carboxylated CNTs nanocomposite-modified electrode and application to electrochemical determination of nitrite in food samples;Journal of Food Measurement and Characterization;2024-01-05
3. Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds;Food Chemistry;2024-01
4. Effects of low salt on lipid oxidation and hydrolysis, fatty acids composition and volatiles flavor compounds of dry-cured ham during ripening;LWT;2023-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3