Irradiation of reduced-sodium uncooked lamb sausage: antimicrobial efficacy and physicochemical impact
Sign Up to like & getrecommendations! Published in 2019 at "Brazilian Journal of Microbiology"
DOI: 10.1007/s42770-018-0016-3
Abstract: Excess sodium in food is associated with an increased risk of noncommunicable diseases. Faced with this reality, consumers are becoming aware of the importance of eating foods with reduced sodium content. This work assesses the… read more here.
Keywords: lamb sausage; sodium content; uncooked lamb; reduced sodium ... See more keywords
Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread
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DOI: 10.1016/j.jcs.2017.12.013
Abstract: Abstract The influence of sodium chloride or of the reduced-sodium salt substitute Pansalt® (NaCl 57%, KCl 28%, MgSO4 12%, lysine hydrochloride 2%, silica 1%, iodine 0.0036%) at two addition levels, 1.5% and 3% (on flour… read more here.
Keywords: chloride reduced; reduced sodium; salt substitute; volatiles formation ... See more keywords
Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food science"
DOI: 10.1111/1750-3841.15875
Abstract: Sodium reduction influences the quality of processed meat products that, in turn, affect consumer acceptance. The objective of this study was to develop and evaluate the texture, color, and sensory acceptability of reduced-sodium Vienna sausage.… read more here.
Keywords: reduced sodium; sodium; vienna; mixture ... See more keywords
Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking
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DOI: 10.1111/1750-3841.16395
Abstract: Abstract Chronic consumption of sodium in quantities exceeding recommendations has led to sodium being designated as a nutrient of health concern for overconsumption. As a result of the prevalence of sodium overconsumption, the Food and… read more here.
Keywords: reduced sodium; white multigrain; sodium; consumer ... See more keywords
Advancing Health Research Impact through a Systemic Multi-Sectoral Approach: A Protocol for Introducing Reduced-Sodium Salts and Salty Condiments in Vietnam
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DOI: 10.3390/ijerph191912937
Abstract: Better alignment between health research organisations with the needs (and interests) of key stakeholders in the health policy and research system is critical to improving research impact. The George Institute for Global Health’s ‘Healthier Societies’… read more here.
Keywords: reduced sodium; research impact; health; health research ... See more keywords
Barriers and Facilitators to Implementing Reduced-Sodium Salts as a Population-Level Intervention: A Qualitative Study
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DOI: 10.3390/nu13093225
Abstract: Widespread use of reduced-sodium salts can potentially lower excessive population-level dietary sodium intake. This study aimed to identify key barriers and facilitators to implementing reduced-sodium salt as a population level intervention. Semi-structured interviews were conducted… read more here.
Keywords: population level; reduced sodium; study; sodium ... See more keywords