Reduction and efficiency of sodium salt: A review.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11859
Abstract: BACKGROUND Sodium salt (NaCl), an indispensable salty condiment in human daily life around the world. In all ages, humans have unique preferences for salty taste. Accumulating studies have proved that excessive intake of Na+ in… read more here.
Keywords: review; nacl reduction; reduction; sodium ... See more keywords
Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions.
Sign Up to like & getrecommendations! Published in 2019 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2019.104830
Abstract: Meat emulsions were prepared by replacing water with basic electrolyzed water (BEW) and reducing NaCl content by 0, 10, 20, 30, 40, and 50%. The emulsions were sonicated in an ultrasound bath (25 kHz, 175 W, normal… read more here.
Keywords: water; meat emulsions; basic electrolyzed; nacl reduction ... See more keywords