Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl-Reference-Cited by-同舟云学术

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Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl

Published:1998-01 Issue:1-2 Volume:61 Page:63-70
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Katsiari M.C,Voutsinas L.P,Alichanidis E,Roussis I.G

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference64 articles.

1. Sodium and potassium in high blood pressure;Abernethy;Food Technology,1979

2. An attempt for producing low-sodium Feta-type cheese;Aly;Food Chemistry,1995

3. Anifantakis, E. M. (1991) Greek Cheeses: A Tradition of Centuries. National Dairy Committee of Greece, Athens.

4. Salt designations revised in final sodium labeling regulation;Anon;Food Chemical News,1984

5. Texture profile analysis;Bourne;Food Technology,1978

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1. Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance;Foods;2024-04-30

2. How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?;International Journal of Dairy Technology;2024-02-25

3. Effects of reduced-sodium brine on the physicochemical, textural and flavor characteristics of sheep cheeses during maturation;Food Science of Animal Products;2023-12

4. Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage;Fermentation;2023-08-24

5. Exploring alternative salting methods to reduce sodium content in blue-veined cheeses;International Dairy Journal;2023-03

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