New formulation for producing salmon pâté with reduced sodium content-Reference-Cited by-同舟云学术

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New formulation for producing salmon pâté with reduced sodium content

Published:2020-09 Issue: Volume:143 Page:111546
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Nielsen Tim,Mihnea Mihaela,Båth Klara^ORCID,Cunha Sara C.,Fereira Ricardo,Fernandes José O.,Gonçalves Amparo,Nunes Maria Leonor,Oliveira Helena

Funder

Ministério da Ciência, Tecnologia e Ensino Superior

Horizon 2020 Framework Programme

Horizon 2020

European Commission

Fundació Catalana de Trasplantament

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference27 articles.

1. Food Microbiology;Adams,2000

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

3. Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives;Almli;Aquacult. Int.,2013

4. Potassium chloride-based salt substitutes: a critical review with a focus on the patent literature;Cepanec;Compr. Rev. Food Sci. Food Saf.,2017

Cited by 13 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. Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception;Journal of Sensory Studies;2023-08-30

2. Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté;Foods;2023-03-07

3. Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review;Foods;2022-10-07

4. The use of salt substitutes to replace sodium chloride in food products: a review;International Journal of Food Science & Technology;2022-09-16

5. Effects of salt concentrations on the advanced glycation end-products in dried salted spanish mackerel fillets during storage;Journal of Food Measurement and Characterization;2022-06-06

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