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 …

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

Sodium reduction in the human diet is currently one of the main concerns for public health
agencies and, consequently, has become a challenge for the food industries. In this study …

Reducing sodium content in food is a major public health challenge, especially for cheeses.
Different salt reduction methods in surface dry-salted blue cheese and their effect on …

Few studies have compared consumer sensory product attribute profiles and their influence
on liking of regular and sodium-reduced foods. This study compared sensory profiles and …

The present study sought to develop a headspace solid-phase microextraction (HS-SPME)
gas chromatography–mass spectrometry (GC-MS) method to quantify free fatty acids (FFAs) …

As a potential measure to improve public health, this study aimed to reduce the sodium (Na)
content of film‐ripened, semihard Edam cheese to≤ 0.4 g Na/100 g (≤ 1 g NaCl/100 g) …

Cheese has been high in demand because it is very convenient to be eaten on its own or to
be used as an accompaniment to food. However, the time‐consuming and energy‐intensive …

Increasing consumer demand for healthier foods prompts the development of cheeses
reduced in salt. The aim of his study was to assess the effect of reducing the level of sodium …

Partial replacement of NaCl by KCl (25% and 50%) in Minas Padrão cheese was
investigated for the physicochemical characteristics, sensory evaluation, fatty acid profile …