Zobrazeno 1 - 10
of 854
pro vyhledávání: '"Saltiness"'
Publikováno v:
China Condiment; May2024, Vol. 49 Issue 5, p97-105, 9p
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionOne major challenge of reducing salt content in food is the risk of the overall taste becoming bland. Enhancing saltiness is an effective strategy for salt reduction, and the development of salt-reduced foods using these saltiness-enhanci
Externí odkaz:
https://doaj.org/article/139de25ddf40484fabf9ece24c58bd58
Autor:
Luo, Na a, 1, Xiang, Jun a, 1, Chitrakar, Bimal b, Li, Die a, Jin, Yuxia a, Guo, Chaofan a, Wang, Xingwei a, Cao, Jianxin a, Wang, Xuejiao a, ⁎
Publikováno v:
In Innovative Food Science and Emerging Technologies March 2025 100
Autor:
Ji, Huizhuo a, b, 1, Pu, Dandan a, c, d, 1, Yan, Wenjing b, Kong, Jianlei b, Zhang, Qingchuan b, Su, Lijun b, Lu, Zhe b, Chen, Hefei b, Zuo, Min b, e, ⁎, 2, Zhang, Yuyu a, c, d, ⁎⁎, 2
Publikováno v:
In Food Chemistry 1 March 2025 467
Autor:
Rita Prasetyowati, Rizky Aflaha, Hanif Khoirudin, Moch. Rifqi Tamara, Roto Roto, Pekik Nurwantoro, Kuwat Triyana
Publikováno v:
Biosensors and Bioelectronics: X, Vol 18, Iss , Pp 100459- (2024)
Our study successfully fabricated sourness and saltiness sensors and investigated the response toward acetic acid and sodium chloride as the sourness and saltiness sample solutions, respectively. The sensors were made using a lipid membrane with a mi
Externí odkaz:
https://doaj.org/article/4b28dd1fc96f4b64a72fad44553e4d3f
Publikováno v:
International Journal of Food Properties. 2018, Vol. 21 Issue 1, p533-545. 13p. 1 Diagram, 7 Charts, 1 Graph.
Autor:
Čanigová, Margita1 margita.canigova@uniag.sk, Kaločaiová, Veronika1 xkalocaiova@uniag.sk, Remeňová, Zuzana1 xremenovaz@uniag.sk, Ducková, Viera1 viera.duckova@uniag.sk, Kročko, Miroslav1 mirokrocko@yahoo.com, Nagyová, Ľudmila2 ludmila.nagyova@uniag.sk
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2018, Vol. 12 Issue 1, p628-633. 6p.
Autor:
Kim, Myung‐Chul1, Kim, Da‐Hye1, Yun, Cho‐Rong1, Chung, Ju‐Hee1, Kim, Hyun‐Soo1, Choi, Hyo‐Eun1, Kong, Kwang‐Hoon1 khkong@cau.ac.kr
Publikováno v:
Journal of Sensory Studies. Apr2017, Vol. 32 Issue 2, pn/a-N.PAG. 8p.
Publikováno v:
Food Science of Animal Products, Vol 2, Iss 3, p 9240079 (2024)
Salt plays an important role in giving saltiness and adjusting taste in daily life. However, excessive intake of salt will cause certain harm to the body. Therefore, it has become an urgent need to develop new food processing strategies to reduce sal
Externí odkaz:
https://doaj.org/article/62eb34380cd54626a52a6129c90a6161
Publikováno v:
Foods, Vol 13, Iss 17, p 2798 (2024)
To address the public health challenges posed by high-salt diets, this study utilized pepsin and flavourzyme for the continuous enzymatic hydrolysis of a soy protein isolate (SPI). The separation, purification, and identification of salt-containing p
Externí odkaz:
https://doaj.org/article/bc5578e3da154290bc082d47f7a54f98