Formulation of novel low-sodium salts using potassium salts and dietary polysaccharide-Reference-Cited by-同舟云学术

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Formulation of novel low-sodium salts using potassium salts and dietary polysaccharide

Published:2024-10 Issue: Volume:194 Page:114934
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lu Wei,Hu Zining,Chen Huiyun,Wu Jinhong,Fang Yapeng^ORCID

Funder

Institute of Molecular Medicine, School of Medicine, Shanghai Jiao Tong University

National Key Research and Development Program of China

National Key Clinical Specialty Discipline Construction Program of China

Ministry of Science and Technology of the People's Republic of China

National Aerospace Science Foundation of China

Publisher

Elsevier BV

Reference31 articles.

1. Health effects of dietary risks in 195 countries, 1990–2017: A systematic analysis for the Global Burden of Disease Study 2017;Afshin;The Lancet,2019

2. How much can sodium chloride be substituted for potassium chloride without affecting the sensory acceptance of cracker-type biscuits?;Araujo;Food Research International,2021

3. Application of mixture design for optimum antioxidant activity of mixtures of essential oils from Ocimum basilicum L., Origanum majorana L. and Rosmarinus officinalis L;Baj;Industrial Crops and Products,2018

4. Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham;Barretto;Meat Science,2020

5. Characterisation of mango flavoured curd powder developed using spray drying technique;Basu;Journal of Dairy Research,2018

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