Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses-Reference-Cited by-同舟云学术

Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses

Published:2019-11 Issue: Volume:125 Page:108643
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Dugat-Bony Eric^ORCID,Bonnarme Pascal^ORCID,Fraud Sébastien,Catellote Jessie,Sarthou Anne-Sophie,Loux Valentin,Rué Olivier,Bel Nadège,Chuzeville Sarah,Helinck Sandra

Funder

FranceAgriMer

CNIEL

Publisher

Elsevier BV

Subject

Food Science

Reference76 articles.

1. Compelling evidence for public health action to reduce salt intake;Appel;New England Journal of Medicine,2010

2. The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese;Arboatti;Dairy Science & Technology,2014

3. The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese;Ayyash;Journal of Dairy Science,2011

4. Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance;Baptista;International Dairy Journal,2017

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