Compendium of sodium reduction strategies in foods: A scoping review
Author:
Affiliation:
1. Department of Food Science and Human Nutrition University of Illinois at Urbana‐Champaign Champaign Illinois USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12915
Reference152 articles.
1. Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata)
2. Utilizing Herbs and Microwave‐Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal
3. Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham
4. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
5. Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics
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