Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety
V Bansal, SK Mishra - … reviews in food science and food safety, 2020 - Wiley Online Library
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 …
which is broadly used to increase the storage stability and the palatability of foods. Though …
A review of the world's salt reduction policies and strategies–preparing for the upcoming year 2025
T Nie, S Huang, Y Yang, A Hu, J Wang, Z Cheng… - Food & Function, 2024 - pubs.rsc.org
Excessive consumption of dietary sodium is a significant contributor to non-communicable
diseases, including hypertension and cardiovascular disease. There is now a global …
diseases, including hypertension and cardiovascular disease. There is now a global …
The use of salt substitutes to replace sodium chloride in food products: A review
Sodium chloride (NaCl) has a significant role in food's texture, shelf life, and flavour. The
increasing consumption of foods with high amounts of NaCl leads to life-threatening …
increasing consumption of foods with high amounts of NaCl leads to life-threatening …
The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles
The effects of sodium chloride (NaCl) and combination of commercial salt substitutes (SS)
and hydrocolloids on cooking qualities, protein solubility, texture, tensile strength, structural …
and hydrocolloids on cooking qualities, protein solubility, texture, tensile strength, structural …
Manufacture of reduced-sodium Coalho cheese by partial replacement of NaCl with KCl
RGB Costa, RC Alves, AG da Cruz, D Sobral… - International Dairy …, 2018 - Elsevier
The effect of the partial substitution of NaCl by KCl in the following proportions 100: 0; 70:
30; 50: 50; and 30: 70 (NaCl: KCl) on the characteristics of Coalho cheese was investigated …
30; 50: 50; and 30: 70 (NaCl: KCl) on the characteristics of Coalho cheese was investigated …
[HTML][HTML] Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture
DP Baptista, F Negrão, MN Eberlin… - Food research international, 2020 - Elsevier
Among strategies to improve the health-related aspects of dairy products, great prominence
has been given to salt reduction and the use of adjunct cultures that can favor the release of …
has been given to salt reduction and the use of adjunct cultures that can favor the release of …
The effect of sodium reduction by sea salt and dry sourdough addition on the wheat flour dough rheological properties
The aim of this research was to investigate a technological approach to decrease the
sodium content from bakery products in order to respond to the World Health Organization …
sodium content from bakery products in order to respond to the World Health Organization …
Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles
The effects of sodium chloride (NaCl) or commercial salt substitutes (SS2 and SS4) on
dough and white-salted noodles (WSN) were studied. NaCl, SS2, and SS4 were added …
dough and white-salted noodles (WSN) were studied. NaCl, SS2, and SS4 were added …
[PDF][PDF] Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese.
The present study was performed to investigate the possibility of sodium reduction in cream
cheese by partial reduction and substitution of sodium by potassium based salt. Four salt …
cheese by partial reduction and substitution of sodium by potassium based salt. Four salt …
The effect of salt reduction and partial substitution of NaCl by KCl on physicochemical, microbiological, and sensorial characteristics and Consumers' acceptability of …
B Juan, AJ Trujillo, V Ferragut - Frontiers in nutrition, 2022 - frontiersin.org
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 …
reduced in salt. The aim of his study was to assess the effect of reducing the level of sodium …