The potential for microwave technology and the ideal profile method to aid in salt reduction
Author:
Affiliation:
1. School of Food Science Washington State Univ. Pullman WA 99164 USA
2. Dept. of Biological Systems Engineering Washington State Univ. Pullman WA 99164 USA
Funder
USDA AFRI
USDA National Institute of Food and Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15034
Reference36 articles.
1. Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology
2. Utilizing Herbs and Microwave‐Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal
3. Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception
4. Reduction in sodium content of fresh, semihard Tzfat cheese using salt replacer mixtures: taste, texture and shelf life evaluation
5. Determination of flavour compounds in beer using stir-bar sorptive extraction and solid-phase microextraction
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