Salt Reduction in Vegetable Fermentation: Reality or Desire?-Reference-Cited by-同舟云学术

Salt Reduction in Vegetable Fermentation: Reality or Desire?

Published:2013-06-14 Issue:8 Volume:78 Page:R1095-R1100
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bautista-Gallego J.,Rantsiou K.¹,Garrido-Fernández A.²,Cocolin L.¹,Arroyo-López F. N.²

Affiliation:

1. Univ. of Torino, DISAFA, Agricultural Microbiology and Food Technology Sector; Via Leonardo da Vinci 44; 10095 Grugliasco; Torino; Italy

2. Dept. of Food Biotechnology; Instituto de la Grasa (CSIC), Avda, Padre García Tejero 4; 41012 Sevilla; Spain

Publisher

Wiley

Subject

Food Science

Reference72 articles.

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2. Alemany Lamana M. 1999 Enciclopedia de las Dietas y la Nutrición 1239 40

3. The importance of population-wide sodium reduction as a means to prevent cardiovascular disease and stroke: a call to action from the American Heart Association;Appel;Circulation,2011

4. Effect of NaCl and its partial or complete replacement with KCl on some functional properties of defatted Colocynthis citrullus L. seed flour;Arogundade;Food Chem,2004

5. The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese;Ayyash;J Dairy Sci,2011

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