Sodium is a necessary nutrient for regulating extracellular fluid and transferring molecules
around cell membranes with essential functions. However, the prevalence of some diseases …

Sodium chloride (NaCl) universally well‐known as table salt is an ancient food additive,
which is broadly used to increase the storage stability and the palatability of foods. Though …

The focus of the global cheese industry on accessing new markets for cheese is currently
driving a greater need for innovation in cheese products. Research to date suggests that, for …

This study aimed at investigating the antioxidant activity, oxidative stability, physicochemical
and microbial changes of innovative vegan Camembert-analogue based on flaxseed oil …

Public awareness about excessive sodium intake and nutrition claims related to salt content
entail the need for food industries to carefully reconsider the composition and processing of …

Flavor is a major sensory attribute affecting consumers' preference for cheese products.
Differences in cheesemaking change the cheese microenvironment, thereby affecting …

The stability of milk proteins is affected by changes in the pH value of milk, the heating
temperature, and the addition of calcium compounds or chelating agents, which can cause …

Cheese softening during storage was addressed using three different stabilisers, namely
sodium caseinate (0.10%), carrageenan (0.05%), and guar gum (0.05%), in soft white …

White brined cheese is one of the most produced and consumed cheese varieties in
Mediterranean region. Beyaz cheese is a type of white brined cheese and is usually …

The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum)
pulp oil. In total, 11 formulations, prepared according to the Central Composite Rotatable …