Zobrazeno 1 - 10
of 3 950
pro vyhledávání: '"low-sodium"'
Autor:
Faxuan Wang, Yangyang Pi, Yi Zhao, Yuhong Zhang, Bo Zhou, Zhifang Li, Jixin Sun, Yan Yu, Maoyi Tian, Minghui Yang, Liping Huang, Hongyi Song, Bruce Neal, Katrina R. Kissock
Publikováno v:
BMC Medicine, Vol 22, Iss 1, Pp 1-10 (2024)
Abstract Background Associations of dietary sodium and potassium intake with fracture risk are inconsistent and the effects of salt substitute on fracture incidence are unknown. We assessed the effect of salt substitute compared to regular salt intak
Externí odkaz:
https://doaj.org/article/b3681ff0777f446994a2a0340cb6161a
Autor:
Marcio Aurélio de Almeida, Silvina G. Fadda, Miguel Ángel Sentandreu Vicente, Nilda Doris Montes Villanueva, Jair Sebastião da Silva Pinto, Carmen Josefina Contreras Castillo
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-12 (2024)
Abstract In many industrialised countries, sodium intake exceeds the nutritional guidelines. High sodium intake has been associated with health problems, such as arterial hypertension and, consequently, a higher health risk of cardiovascular disease.
Externí odkaz:
https://doaj.org/article/7a8ec6a2538446b8aca858eda66ab68a
Autor:
Angela Groves, Wesley Browning
Publikováno v:
AIMS Public Health, Vol 11, Iss 3, Pp 937-946 (2024)
Introduction African American women have a higher prevalence of hypertension than women of other ethnicities. The increasing prevalence of hypertension among this population is alarming. Methods This was an 8-week feasibility study. The study popu
Externí odkaz:
https://doaj.org/article/e86335a565d54bd0b2006a29013beac6
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 76-84 (2024)
In order to investigate the effect of curing time on the edible quality and oxidative characteristics of compound low-sodium yak meat products, in this experiment, complex low-sodium yak meat was selected to investigate the effects of curing time (12
Externí odkaz:
https://doaj.org/article/25bf953b6e9840f4b837ccfb35ff7d0b
Autor:
Yuqi WANG, Bifeng XU, Kezhou CAI, Baocai XU, Qiuyu WANG, Shulin ZHANG, Daoliang LAN, Linlin WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 62-70 (2024)
This study aimed to examine the impact of different low-sodium formulations on the quality and oxidative properties of yak meat products. Yak foreleg meat was utilized as the primary raw material, and various proportions of potassium chloride (KCl) a
Externí odkaz:
https://doaj.org/article/a142b2d2eedc4a6597377d172e4115b7
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107134- (2024)
Meat products for elderly people are high in sodium content and hardness. Thus, the aim of this study is to explore how ultrasound-assisted low-sodium salting improves meat quality and determine the conditions that result in meat tenderness ideal for
Externí odkaz:
https://doaj.org/article/bc3c124f9aa04460ae4c2b47a06b508f
Autor:
Ryo Matsumoto, Takumi Funamizu, Kyoko Kanno, Norihiro Fujimoto, Kazuhiro Hayashi, Chiori Ijichi, Junichi Rekimoto, Hiromi Nakamura
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100584- (2024)
Electric taste technology, which permits the adjustment of food flavors, has recently garnered attention as a method to reduce excessive salt intake. Electrical tongue stimulation, which modifies taste through electric cutlery, is user-friendly but o
Externí odkaz:
https://doaj.org/article/3d7af0b8ef914682a7bdd7ff8a13cf8d
Autor:
Jian Zhang, Lei Jin, Jianjun Zhou, Chao Ma, Jie Cui, Jinchi Jiang, Wenhui Li, Si Wu, Wangang Zhang, Yonghong Hu
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107139- (2024)
Traditional beef jerky contains a high content of sodium salt while the reduction of sodium usage impairs the flavor of final product. Regarding above issues, this research innovatively applied ultrasound-assisted salts (NaCl and KCl) recombination i
Externí odkaz:
https://doaj.org/article/6b7472e056de4b1c967021c5ebf881d3
Autor:
Passakorn Kingwascharapong, Jarupat Janthueng, Peeraya Kongsorn, Sasina Sanprasert, Nantipa Pansawat, Nawaporn Wannawisan, Kanrawee Hunsakul, Ali Muhammed Moula Ali, Lutz Grossmann, Samart Sai-ut, Jaksuma Pongsetkul, Suphat Phongthai, Wanli Zhang, Saroat Rawdkuen
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100441- (2024)
Excessive levels of sodium consumption over the recommended human daily intake level is a global issue. Developing novel low-sodium products to address this issue is challenging. Moreover, there is little research on the use of stealth reduction appr
Externí odkaz:
https://doaj.org/article/df81dff594eb45438fb4e903a486d379
Publikováno v:
Renal Failure, Vol 46, Iss 1 (2024)
Abnormal serum Na (SNa) levels are common in patients with chronic kidney disease (CKD) which is associated with increased morbidity and mortality. There are relatively few studies on the effect of SNa indicators on the prognosis of patients undergoi
Externí odkaz:
https://doaj.org/article/48fe940e6b44412db283057134d2a5bd