Regular consumption of fish promotes sustainable health while reducing negative
environmental impacts. Fermentation has long been used for preserving perishable foods …

Condiments (such as sodium chloride and glutamate sodium) cause consumers to ingest
too much sodium and may lead to a variety of diseases, thus decreasing their quality of life …

This study aimed to identify saltiness-enhancing peptides from yeast protein and elucidate
their mechanisms by molecular docking. Yeast protein hydrolysates with optimal saltiness …

This study aimed to screen peptides with saltiness-enhancing effects from enzymatic
hydrolyzed Agaricus bisporus protein and quantify their salt-reduction. The saltiness …

Functional food products remain the focus of current market trends toward healthier nutrition.
The consumption of meat-based functional foods has been a topic of interest in food …

The impact of food technology and product development on the nutritional quality of foods is
discussed in the context of food classification schemes, clinical research, and sociocultural …

Eighteen raw legs were evenly divided into two groups and salted with 100% NaCl and
compound curing agent (60% NaCl+ 40% KCl+ 90 mg/kg NaNO 2) to investigate the effect …

This study aimed to determine differences in protein and lipid oxidation between bacon with
KCl and calcium ascorbate (alternative) and with NaCl (traditional) during a two‐month …

Umami substances have the potential to enhance the perception of saltiness and thus
reduce sodium intake. Two sensory evaluation experiments were conducted, involving …

Excessive salt intake, primarily from sodium chloride prevalent in modern food processing,
poses a significant public health risk associated with hypertension, cardiovascular diseases …