Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety-Reference-Cited by-同舟云学术

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Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Published:2020-01-20 Issue:2 Volume:19 Page:733-758
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Bansal Venus¹^ORCID,Mishra Santosh Kumar²^ORCID

Affiliation:

1. Department of Dairy Technology, College of Dairy Science & TechnologyGuru Angad Dev Veterinary & Animal Sciences University Ludhiana India

2. Department of Dairy Microbiology, College of Dairy Science & TechnologyGuru Angad Dev Veterinary & Animal Sciences University Ludhiana India

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12524

Reference209 articles.

1. Effect of lower sodium intake on health: systematic review and meta-analyses

2. Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States

3. Influence of Salt-to-Moisture Ratio on Starter Culture and Calcium Lactate Crystal Formation

4. Effect of mineral salt replacement on properties of Turkish White cheese;Akan E.;Mljekarstvo: Časopis za unaprjeđenje proizvodnje i prerade mlijeka,2018

5. Importance of salt in dairy products and sodium reduction strategies in food and dairy products;Akan E.;Agro Food Industry Hi‐Tech,2017

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1. Identification novel salt-enhancing peptides from largemouth bass and exploration their action mechanism with transmembrane channel-like 4 (TMC4) by molecular simulation;Food Chemistry;2024-03

2. Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses;Dairy;2024-01-12

3. Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese;Foods;2023-12-16

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

5. Changes in the Sodium Content in Branded Foods in the Slovenian Food Supply (2011–2020);Nutrients;2023-10-09

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