Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products-Reference-Cited by-同舟云学术

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Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products

Published:2021-07 Issue: Volume:71 Page:102710
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Monteiro Maria Lúcia Guerra,Mársico Eliane Teixeira,Cunha Leda Cristina Muzzi,Rosenthal Amauri,Deliza Rosires,Conte-Junior Carlos Adam

Funder

CNPq

FAPERJ

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference56 articles.

1. Salt in food processing; usage and reduction: A review;Albarracín;International Journal of Food Science & Technology,2011

2. Meat color measurement guidelines;AMSA,2012

3. Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk;Antunes;Journal of Dairy Science,2014

4. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding;Bao;Meat Science,2018

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

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3. Salt reduction and replacers in food production;Strategies to Improve the Quality of Foods;2024

4. Reduced-Sodium Meat Products;Functional Meat Products;2023-12-09

5. Techniques of incorporation of salty compounds, food matrix, and sodium behaviour and its effect over saltiness perception: an overview;Journal of Food Science and Technology;2023-10-18

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