Study on the water state, migration, and microstructure modification during the process of salt-reduced stewed duck.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food science"
DOI: 10.1111/1750-3841.15857
Abstract: High salt content is one of the major problems for stewed products. To help address this issue, the effect of salt reduction on water migration in stewed ducks was investigated through diverse approaches, including water… read more here.
Keywords: water; stewed duck; group; salt reduced ... See more keywords
Dietary Effects of Introducing Salt-Reduced Bread with and without Dietary Counselling—A Cluster Randomized Controlled Trial
Sign Up to like & getrecommendations! Published in 2022 at "Nutrients"
DOI: 10.3390/nu14183852
Abstract: Successful strategies for policy makers and the food industry are required to reduce population salt intake. A 4-month cluster randomized controlled trial was conducted to evaluate whether the provision of salt-reduced bread with or without… read more here.
Keywords: intervention; salt reduced; dietary counselling; bread ... See more keywords