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Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle.Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes.Proteomic analysis of cross protection provided between cold and osmotic stress in Listeria monocytogenes.The Health Equity and Effectiveness of Policy Options to Reduce Dietary Salt Intake in England: Policy ForecastGradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision SystemEffects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat FrankfurtersCharacteristics and consumer acceptance of healthier meat and meat product formulations-a reviewStrategies to reduce sodium consumption: a food industry perspective.Implications of salt and sodium reduction on microbial food safety.Low-sodium meat products: retaining salty taste for sweet health.Salt reduction in vegetable fermentation: reality or desire?Descriptive and Temporal Saltiness Perception Properties of Model Solid Lipoproteic Colloid Foods-Implications for Sodium Reduction.Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods.Studies of levels of biogenic amines in meat samples in relation to the content of additives.Effects of Partial Substitutions of NaCl with KCl, CaSO4 and MgSO4 on the Quality and Sensorial Properties of Pork Patties.Characteristics of chicken nuggets as affected by added fat and variable salt contents.Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsionsEffect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding.Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E.Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate.Is "processed" a four-letter word? The role of processed foods in achieving dietary guidelines and nutrient recommendations.Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability.Effects of NaCl concentration and potassium chloride substitutions on the thermal properties and lipid oxidation of dry-cured pork.Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter.A salty-congruent odor enhances saltiness: functional magnetic resonance imaging study.The effects of a step-up ractopamine feeding program on growth performance and low-sodium ham characteristics of purebred Berkshire pigs.Consumer awareness of salt and sodium reduction and sodium labeling.Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics.Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage.Global gene expression of Listeria monocytogenes to salt stress.A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition.Listeria monocytogenes serotype 1/2b and 4b isolates from human clinical cases and foods show differences in tolerance to refrigeration and salt stress.Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level.Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products.Simple method for isolation of glyceraldehyde 3-phosphate dehydrogenase and the improvement of myofibril gel properties.Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor.Sodium reduction in margarine using NaCl substitutes.Protein oxidation at different salt concentrations affects the cross-linking and gelation of pork myofibrillar protein catalyzed by microbial transglutaminase.Effect of pre- and post-marination aging on meat quality attributes of early deboned (2 h postmortem) broiler breast fillets.A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.
P2860
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P2860
description
2006 nî lūn-bûn
@nan
2006 թուականի Մայիսին հրատարակուած գիտական յօդուած
@hyw
2006 թվականի մայիսին հրատարակված գիտական հոդված
@hy
2006年の論文
@ja
2006年論文
@yue
2006年論文
@zh-hant
2006年論文
@zh-hk
2006年論文
@zh-mo
2006年論文
@zh-tw
2006年论文
@wuu
name
Reducing salt: A challenge for the meat industry.
@ast
Reducing salt: A challenge for the meat industry.
@en
Reducing salt: A challenge for the meat industry.
@nl
type
label
Reducing salt: A challenge for the meat industry.
@ast
Reducing salt: A challenge for the meat industry.
@en
Reducing salt: A challenge for the meat industry.
@nl
prefLabel
Reducing salt: A challenge for the meat industry.
@ast
Reducing salt: A challenge for the meat industry.
@en
Reducing salt: A challenge for the meat industry.
@nl
P1433
P1476
Reducing salt: A challenge for the meat industry.
@en
P2093
Eoin Desmond
P304
P356
10.1016/J.MEATSCI.2006.04.014
P577
2006-05-05T00:00:00Z