Is There a Potential Consumer Market for Low-Sodium Fermented Sausages?

Preference mapping of dulce de leche commercialized in Brazilian markets

(2015) L.V. Gaze et al.   JOURNAL OF DAIRY SCIENCE

Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners

(2014) E.C. Morais et al.   JOURNAL OF DAIRY SCIENCE

Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage

(2014) J.A. Paixão et al.   JOURNAL OF DAIRY SCIENCE

Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure

(2014) M.P. Costa et al.   JOURNAL OF DAIRY SCIENCE

Cheese. What is its contribution to the sodium intake of Brazilians?

(2013) T.L. Felicio et al.   APPETITE

Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas

(2013) B.A. Santos et al.   FOOD RESEARCH INTERNATIONAL

The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose

(2013) E.A. Esmerino et al.   JOURNAL OF DAIRY SCIENCE

Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt

(2013) T.C. Pimentel et al.   JOURNAL OF DAIRY SCIENCE

Prebiotic gluten-free bread: Sensory profiling and drivers of liking

(2013) E.C. Morais et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers

(2013) Anna C.V.C.S. Canto et al.   MEAT SCIENCE

Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl

(2013) Bibiana Alves dos Santos et al.   MEAT SCIENCE

Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages

(2012) Paulo Cezar Bastianello Campagnol et al.   MEAT SCIENCE

Salty taste in dairy foods: Can we reduce the salt?

(2011) S.L. Drake et al.   JOURNAL OF DAIRY SCIENCE

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

(2011) A.A. Gomes et al.   JOURNAL OF DAIRY SCIENCE

The 2011 Dietary Reference Intakes for Calcium and Vitamin D: What Dietetics Practitioners Need to Know⁎⁎This article is a summary of the Institute of Medicine report entitled Dietary Reference Intakes for Calcium and Vitamin D (available at http://www.iom.edu/Reports/2010/Dietary-Reference-Intakes-for-Calcium-and-Vitamin-D.aspx) for dietetics practitioners; a similar summary for clinicians has also been published (Ross AC, Manson JE, Abrams SA, Aloia JF, Brannon PM, Clinton SK, Durazo-Arvizu RA, Gallagher JC, Gallo RL, Jones G, Kovacs CS, Mayne ST, Rosen CJ, Shapses SA. The 2011 report on Dietary Reference Intakes for calcium and vitamin D from the Institute of Medicine: What clinicians need to know. J Clin Endocrinol Metab. 2011;96:53-58).

(2011) A. Catharine Ross et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride

(2011) C.N. Horita et al.   MEAT SCIENCE

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

(2011) Mónica Armenteros et al.   MEAT SCIENCE

Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

(2011) Adriano G. Cruz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters

(2010) Emanuela Zanardi et al.   MEAT SCIENCE

The effect of yeast extract addition on quality of fermented sausages at low NaCl content

(2010) Paulo Cezar Bastianello Campagnol et al.   MEAT SCIENCE

Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

(2010) Paulo Cezar Bastianello Campagnol et al.   MEAT SCIENCE

Reducing Population Salt Intake Worldwide: From Evidence to Implementation

(2010) Feng J. He et al.   PROGRESS IN CARDIOVASCULAR DISEASES

Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

(2009) M. Armenteros et al.   FOOD CHEMISTRY

Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture

(2009) M. Aliño et al.   JOURNAL OF FOOD ENGINEERING

SENSORY CHARACTERISTICS OF ICE CREAM PRODUCED IN THE U.S.A. AND ITALY

(2009) KELLY R. THOMPSON et al.   JOURNAL OF SENSORY STUDIES

Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement

(2008) Eva Bidlas et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY