Effects of umami substances as taste enhancers on salt reduction in meat products: A review
F Ma, Y Li, Y Zhang, Q Zhang, X Li, Q Cao, H Ma… - Food Research …, 2024 - Elsevier
Sodium is one of the essential additives in meat processing, but excessive sodium intake
may increase risk of hypertension and cardiovascular disease. However, reducing salt …
may increase risk of hypertension and cardiovascular disease. However, reducing salt …
[HTML][HTML] Changes of physicochemical, bioactive compounds and antioxidant activity of nutritional beverages products from VD20 broken Rice in the pasteurization …
VD20 broken rice, a byproduct of rice milling, shows significant potential for value-added
applications, particularly in functional beverage production. This study investigates the …
applications, particularly in functional beverage production. This study investigates the …
Kinetic Models of Changes in Astaxanthin, Moisture, and Total Aerobic Microbial in Seasoning Powder from Acetes during Storage at Different Conditions
Currently, a limited understanding of how packaging and storage conditions affect product
quality is a major factor contributing to the short shelf life of seasoning powder products. To …
quality is a major factor contributing to the short shelf life of seasoning powder products. To …
Elaboración de hongos comestibles (Suillus luteus) imprimados al vacío y su uso en helado de yogurt probiótico
AF Sánchez Luna, AL Sarmiento Ordoñez - 2024 - repositorio.unprg.edu.pe
La presente investigación por objetivo elaborar hongos comestibles (Suillus luteus)
imprimados al vacío para su uso como adjunto en helado de yogurt probiótico. Los hongos …
imprimados al vacío para su uso como adjunto en helado de yogurt probiótico. Los hongos …