Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives-Reference-Cited by-同舟云学术

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Published:2021-07-16 Issue:29 Volume:69 Page:8065-8080
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lin Xin¹,Tang Yao²,Hu Yun³,Lu Yunhao¹,Sun Qi⁴^ORCID,Lv Yuanping¹,Zhang Qisheng²,Wu Chongde⁵^ORCID,Zhu Meijun⁴,He Qiang¹^ORCID,Chi Yuanlong¹⁵^ORCID

Affiliation:

1. College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China

2. Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, China

3. West China School of Pharmacy, Sichuan University, Chengdu 610041, China

4. School of Food Science, Washington State University, Pullman, Washington 99164, United States

5. Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, China

Funder

National Natural Science Foundation of China

Key Research and Development Projects of Sichuan Province

Opening Project of Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c01687

Reference144 articles.

1. Fermented Foods as a Dietary Source of Live Organisms

2. Zurbonsen, K.H. Gute Geschäfte mit Geräuchertem. http://www.bo.de/wirtschaft/wirtschaft-regional/gute-geschaefte-mit-geraeuchertem (accessed April 2021).

3. Product differentiation by marketing and processing cooperatives: A choice experiment with cheese and cereal products

4. Nineteen-year trends in fermented food consumption and sodium intake from fermented foods for Korean adults from 1998 to 2016

5. Soy sauce fermentation: Microorganisms, aroma formation, and process modification

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