Food product reformulation is promoted as an effective strategy to reduce population salt
intake and address the associated burden of chronic disease. Salt has a number of functions …

In response to health concerns generated by increased sodium intake, many new
approaches have been studied to reduce the sodium content in processed food. It has been …

The traditional dry sausage is highly appreciated in China because of its unique quality
characteristics, but it contains high salt content. Hence, this study aimed to evaluate the …

The effect of partial substitution of pork backfat by olive oil oleogel and NaCl by KCl on the
technological and nutritional characteristics of fermented sausages was studied. Four …

Abstract Guangxi Suansun (Guangxi SS) and Guangxi Suancai (Guangxi SC) are two kinds
of traditionally fermented vegetables consumed as cooking ingredients in Guangxi Province …

Actual healthy trends produce changes in the sensory characteristics of dry fermented
sausages therefore, new strategies are needed to enhance their aroma. In particular, a …

Fermented sausages are traditional fermented meat products that are popular due to their
unique flavor and high nutritional value. Lipids are an important component and one of the …

The effect of partial replacement of NaCl by using sodium substitutes (SS) on the physical,
microbial and sensory characteristics of Harbin dry sausage was investigated. There were …

Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of
food production, as they have been used since centuries in bread-making or in the …

Doubanjiang is a well-known fermented condiment in China, but the high-salt concentration
in its traditional manufacture process greatly lengthens the fermentation time, and leads to …