Alternatives to reduce sodium in processed foods and the potential of high pressure technology-Reference-Cited by-同舟云学术

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Alternatives to reduce sodium in processed foods and the potential of high pressure technology

Published:2015-11-10 Issue:1 Volume:36 Page:1-8
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

RODRIGUES Fernando Morais¹,ROSENTHAL Amauri²,TIBURSKI Júlia Hauck³,CRUZ Adriano Gomes da⁴

Affiliation:

1. Universidade Federal Rural do Rio de Janeiro, Brazil

2. Embrapa Food Technology, Brazil

3. Universidade Federal Rural do Rio de Janeiro, Brazil; Embrapa Food Technology, Brazil

4. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v36n1/0101-2061-cta-1678-457X6833.pdf

Reference72 articles.

1. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami;Aaslyng M. D.;Meat Science,2014

2. Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States;Agarwal S.;Journal of Dairy Science,2011

3. Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process;Aliño M.;Journal of Food Engineering,2010

4. Influence of sodium replacement on physicochemical properties of dry-cured loin;Aliño M.;Meat Science,2009

5. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts;Armenteros M.;Meat Science,2012

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3. Phosphate alternatives for meat processing and challenges for the industry: A critical review;Food Research International;2023-04

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5. DIFFUSION STUDY OF NaCl AND KCl AT THE SOLUTION/OLIVE INTERFACE: MATHEMATICAL MODELING USING THE FINITE ELEMENT METHOD AND SELF-ORGANIZING FEATURE MAP (SOFM)-TYPE NEURAL NETWORKS;Química Nova;2023

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