Reducing salt content in beef frankfurter by edible coating to achieve inhomogeneous salt distribution

The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability

(2018) Benjamin W.B. Holman et al.   MEAT SCIENCE

Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage

(2018) Zhongxiang Fang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sodium Levels of Processed Meat in Australia: Supermarket Survey Data from 2010 to 2017

(2018) Emalie Sparks et al.   Nutrients

Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets

(2017) Seyed Mohammad Taghi Gharibzahedi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Salt reduction strategies in processed meat products – A review

(2017) Elena S. Inguglia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

How Inhomogeneous Salt Distribution Can affect the Sensory Properties of Salt-Reduced Multi-Component Food: Contribution of A Mixture Experimental Design Approach Applied to Pizza

(2015) Marion Guilloux et al.   JOURNAL OF SENSORY STUDIES

Global Sodium Consumption and Death from Cardiovascular Causes

(2014) Dariush Mozaffarian et al.   NEW ENGLAND JOURNAL OF MEDICINE

Impact of Salt Crystal Size on in-Mouth Delivery of Sodium and Saltiness Perception from Snack Foods

(2013) Ruben Rama et al.   JOURNAL OF TEXTURE STUDIES

Inhomogeneous Spatial Distribution of Aroma Compounds in Food Gels for Enhancement of Perceived Aroma Intensity and Muscle Activity during Oral Processing

(2013) Satomi Nakao et al.   JOURNAL OF TEXTURE STUDIES

The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages

(2013) Claire C. O'Flynn et al.   MEAT SCIENCE

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

(2012) Brian D. Tobin et al.   MEAT SCIENCE

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

(2012) Brian D. Tobin et al.   MEAT SCIENCE

Edible films and coatings: Structures, active functions and trends in their use

(2011) Víctor Falguera et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose

(2010) Ana Carolina Mosca et al.   FOOD QUALITY AND PREFERENCE

Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride

(2010) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE

Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content

(2010) Sonia Ventanas et al.   MEAT SCIENCE

A comprehensive review on salt and health and current experience of worldwide salt reduction programmes

(2008) F J He et al.   JOURNAL OF HUMAN HYPERTENSION