Zobrazeno 1 - 10
of 1 634
pro vyhledávání: '"sodium reduction"'
Autor:
Agataliz Coronado, Kori Tocto, Fernando Tello, Roger Ruiz, Jessy Vásquez, Grisel Chiroque, Melina L. M. Cruzado-Bravo, Erick Saldaña, Juan D. Rios-Mera
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-9 (2024)
Abstract This study aimed to investigate the impact of reduction of salt content (from 1.5 to 0.75%), the technique of mixing half of the salt content with animal fat, and the salt particle size on the instrumental texture, cooking losses, diameter r
Externí odkaz:
https://doaj.org/article/40094a690635482f8558c4ba2de3aa7b
Publikováno v:
BMC Proceedings, Vol 18, Iss S16, Pp 1-7 (2024)
Abstract Background In line with the WHO Global Action Plan’s objective to achieve a 30% relative reduction in the mean population intake of sodium by 2025, the Nigeria Sodium Study (NaSS) team, which aimed to evaluate the implementation and scale-
Externí odkaz:
https://doaj.org/article/19726c4ee9fc4cf3b27912b92309eace
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
Publikováno v:
Current Developments in Nutrition, Vol 8, Iss 11, Pp 104473- (2024)
Background: Potassium-enriched salt is a proven dietary intervention for reducing risk of stroke, cardiovascular disease, and premature mortality when used instead of regular table salt. Potassium-enriched salt products are available globally, but th
Externí odkaz:
https://doaj.org/article/b05f8706e5af4d7885d0d95974698a25
Autor:
Debra R Keast, Patricia M Guenther
Publikováno v:
Current Developments in Nutrition, Vol 8, Iss 10, Pp 104455- (2024)
Background: Guidance from the United States Food and Drug Administration (FDA) includes targets for the food industry to voluntarily reduce the sodium content (mg/100 g) of packaged, processed, and prepared foods sold by stores and restaurants. Asses
Externí odkaz:
https://doaj.org/article/b75897cf0fa645b4a3b66f7042e2ddba
Autor:
Jocasta Di Domenico, Alessandra Machado-Lunkes, Bruna Regina Pereira da Rocha, Naimara Vieira Prado, Cleusa Inês Weber, Luciano Lucchetta
Publikováno v:
Evidência, Vol 24 (2024)
This study aimed to reduce sodium content in pork coppa without affecting consumer acceptance. NaCl reduction, partial replacement with KCl, and reduction in salting process time were evaluated. Six treatments were performed: Standard - 100% NaCl wit
Externí odkaz:
https://doaj.org/article/c4b224faddd44965b3c1eef8a4798138
Autor:
Jhunior Abrahan Marcía Fuentes, Manuel de Jesús Álvarez Gil, Héctor Zumbado Fernández, Ismael Montero-Fernández, Daniel Martín-Vertedor, Ajitesh Yadav, Ricardo S. Aleman
Publikováno v:
Dietetics, Vol 3, Iss 2, Pp 87-97 (2024)
The demand for low-sodium products is growing worldwide and is compelled by the growing number of related illnesses. However, the quality of these products could be improved, likened to products produced with common salt (NaCL), because the replaceme
Externí odkaz:
https://doaj.org/article/1eeac56885104fe7aea2e33e1be50bf6
Autor:
Camilla Lundgreen Duus, Steffen Flindt Nielsen, Bodil Gade Hornstrup, Frank Holden Mose, Jesper Nørgaard Bech
Publikováno v:
Journal of the American Heart Association: Cardiovascular and Cerebrovascular Disease, Vol 13, Iss 12 (2024)
Background Hypertension is the leading risk factor for cardiovascular disease worldwide. Patients with blood pressure (BP) response to dietary sodium reduction are referred to as “salt sensitive.” Salt sensitivity (SS) might be due to differences
Externí odkaz:
https://doaj.org/article/ff80fd8ecef0419b83e9997cf824edfe
Autor:
Ivica Kos, Darija Bendelja Ljoljić, Ivana Vrdoljak, Vjeran Glavaš, Natalija Kovačević, Jelka Pleadin, Ivan Vnučec
Publikováno v:
Journal of Central European Agriculture, Vol 24, Iss 3, Pp 624-633 (2023)
Glutamate is one of the most abundant amino acids in nature, accounting for up to 8-10% of most dietary proteins and peptides and most tissues. Only the free form of glutamate has taste-enhancing properties as a unique umami taste, and when glutamate
Externí odkaz:
https://doaj.org/article/38221cdaf990455eb8fe180e9af66729
Publikováno v:
Korean Journal of Community Nutrition, Vol 28, Iss 4, Pp 269-281 (2023)
Objectives: This study aimed to examine the frequency of convenience food consumption at convenience stores (CVS) and the CVS usage patterns of middle and high school students as well as to understand students’ attitude toward sodium and sugar redu
Externí odkaz:
https://doaj.org/article/fa0c81077dfa400e887d8259cb2830fc