Works matching DE "SALT content of food"

Results: 145

Frequent Addition of Salt to Food Linked to Higher Risk of Chronic Kidney Disease.

Published in:

Patient Care (Online), 2024, p. 1

By:

Jennings, Sydney

Publication type:

Article

Durum wheat breads low in sodium but savory.

Published in:

Cereal Technology / Getreidetechnologie, 2022, v. 76, n. 2, p. 68

By:

Arena, Elena;
Giannone, Virgilio;
Mazzaglia, Agata;
Rapisarda, Paolo;
Fallico, Biagio;
Allegra, Maria;
Strano, Maria Concetta;
Canale, Michele;
Spina, Alfio

Publication type:

Article

SALT CONTENT IN SPICE MIXTURES OF SELECTED PRODUCERS ON THE POLISH MARKET.

Published in:

Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2021, v. 1, n. 37, p. 171, doi. 10.15611/nit.2021.37.10

By:

Maria Śmiechowska, Monika Drozd

Publication type:

Article

Effects of Salt and Fat Combinations on Taste Preference and Perception.

Published in:

Chemical Senses, 2016, v. 41, n. 3, p. 189, doi. 10.1093/chemse/bjv079

By:

Bolhuis, Dieuwerke P.;
Newman, Lisa P.;
Keast, Russell S. J.

Publication type:

Article

Reliability of a Simple Method for Determining Salt Taste Detection and Recognition Thresholds.

Published in:

Chemical Senses, 2016, v. 41, n. 3, p. 205, doi. 10.1093/chemse/bjv080

By:

Giguère, Jean-François;
de Moura Piovesana, Paula;
Proulx-Belhumeur, Alexandra;
Doré, Michel;
de Lemos Sampaio, Karina;
Gallani, Maria-Cecilia

Publication type:

Article

Untitled.

Published in:

Chemical Senses, 2002, v. 27, n. 2, p. 105

By:

Lugaz, O.;
Pillias, A.-M.;
Faurion, A.

Publication type:

Article

High Salt Inhibits Tumor Growth by Enhancing Anti-tumor Immunity.

Published in:

Frontiers in Immunology, 2019, p. N.PAG, doi. 10.3389/fimmu.2019.01141

By:

Willebrand, Ralf;
Hamad, Ibrahim;
Van Zeebroeck, Lauren;
Kiss, Máté;
Bruderek, Kirsten;
Geuzens, Anneleen;
Swinnen, Dries;
Côrte-Real, Beatriz Fernandes;
Markó, Lajos;
Lebegge, Els;
Laoui, Damya;
Kemna, Josephine;
Kammertoens, Thomas;
Brandau, Sven;
Van Ginderachter, Jo A.;
Kleinewietfeld, Markus

Publication type:

Article

Beetroot and carrot juice increase the risk of thyroid nodules and hypothyroidism in breast cancer patients.

Published in:

Romanian Journal of Medical Practice, 2016, v. 11, n. 3, p. 253, doi. 10.37897/rjmp.2016.3.7

By:

ARTENE, Diana Viorela;
BORDEA, Cristian I.;
CROITORU, Mircea D.;
BLIDARU, Alexandru

Publication type:

Article

New diet guidelines say eat more fruit, less salt.

Published in:: Romanian Journal of Medical Practice, 2011, v. 6, n. 1, p. 57
Publication type:: Article

Molecular adaptations in vasoactive systems during acute stroke in salt-induced hypertension.

Published in:

Molecular & Cellular Biochemistry, 2015, v. 399, n. 1/2, p. 39, doi. 10.1007/s11010-014-2230-0

By:

Andrew, R.;
Jin, Albert;
Ventura, Nicole;
Tse, M.;
Pang, Stephen;
Peterson, Nichole

Publication type:

Article

Effects of high dietary sodium chloride content on performance and sodium and potassium balance in growing pigs.

Published in:

Tropical Animal Health & Production, 2013, v. 45, n. 7, p. 1477, doi. 10.1007/s11250-013-0385-4

By:

Chittavong, Malavanh;
Jansson, Anna;
Lindberg, Jan

Publication type:

Article

Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 224, doi. 10.1094/CCHEM-07-14-0149-R

By:

Zhao, Cindy J.;
Kinner, Mathias;
Wismer, Wendy;
Gänzle, Michael G.

Publication type:

Article

Use of used vs. fresh cheese brines and the effect of pH and salt concentration on the survival of Listeria monocytogenes.

Published in:

Journal of Dairy Research, 2014, v. 81, n. 1, p. 113, doi. 10.1017/S0022029913000666

By:

Schirmer, Bjørn C T;
Heir, Even;
Lindstedt, Bjørn-Arne;
Møretrø, Trond;
Langsrud, Solveig

Publication type:

Article

WORLD HEART DAY 2014: SALT REDUCTION SAVES LIVES.

Published in:: Central European Journal of Public Health, 2014, v. 22, n. 3, p. 206
Publication type:: Article

Beware Before Indulging Taste Buds with Junk Food.

Published in:

Journal of Advanced Scientific Research, 2012, v. 3, n. 4, p. 01

By:

Maheshwari, Raaz

Publication type:

Article

Salt Content in VVhite Bread in the Republic of Srpska.

Published in:

Scripta Medica, 2017, v. 48, n. 1, p. 24, doi. 10.18575/msrs.sm.e.17.04

By:

Lazić, Vesna

Publication type:

Article

World Hypertension League.

Published in:: Blood Pressure, 2013, v. 22, n. 2, p. 128, doi. 10.3109/08037051.2013.781443
Publication type:: Article

Fat and salt content of "Bolas de Berlim": a comparative study.

Published in:

Annals of Medicine, 2019, v. 51, p. 165, doi. 10.1080/07853890.2018.1561819

By:

Gonçalves Albuquerque, Tânia;
Oliveira, M. Beatriz P. P.;
Alexandra Silva, Mafalda;
Costa, Helena S.

Publication type:

Article

Cardiovascular Effects of Dietary Salt Intake in Aged Healthy Cats: A 2-Year Prospective Randomized, Blinded, and Controlled Study.

Published in:

PLoS ONE, 2014, v. 9, n. 6, p. 1, doi. 10.1371/journal.pone.0097862

By:

Chetboul, Valérie;
Reynolds, Brice Stéphane;
Trehiou-Sechi, Emilie;
Nguyen, Patrick;
Concordet, Didier;
Sampedrano, Carolina Carlos;
Testault, Isabelle;
Elliott, Jonathan;
Abadie, Jérôme;
Biourge, Vincent;
Lefebvre, Hervé Pierre

Publication type:

Article

A SIX-WEEK DIET HIGH IN FAT, FRUCTOSE AND SALT AND ITS INFLUENCE ON LIPID AND MINERAL STATUS, IN RATS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2013, v. 12, n. 2, p. 195

By:

Suliburska, Joanna

Publication type:

Article

Correspondence.

Published in:

Indian Pediatrics, 2018, v. 55, n. 1, p. 75, doi. 10.1007/s13312-018-1236-1

By:

Roy, Manas Pratim;
Sachdev, H. P. S.;
Kapil, Umesh;
Bhardwaj, Naveen Kumar;
Gupta, Neeraj;
Gupta, Mahendra Kumar;
Agarwala, Sandeep;
Gupta, Alisha;
Dayal, Devi;
Jain, Nimisha;
Khadilkar, Anuradha;
Khadilkar, Vaman V.;
Siddiqui, Shahid Akhtar;
Pendse, Amruta;
Jasani, Bonny;
Kumar, Jogender;
Singh, Amitabh;
Dutta, Deep;
Thukral, Anu;
Deorari, Ashok K.

Publication type:

Article

Institutional Design In Collaboration To Strengthen Food Fortification In Consumption Salt Smes In Pati Regency.

Published in:

Jurnal Indonesia Sosial Teknologi, 2024, v. 5, n. 3, p. 879, doi. 10.59141/jist.v5i3.961

By:

Nuryanti, Rina;
Wahyuni, Hermin Indah;
Witjaksono, Roso

Publication type:

Article

Physicochemical and sensory characterization of vegetable fat pressed cheese.

Published in:

Journal of Agroalimentary Processes & Technologies, 2024, v. 30, n. 4, p. 385, doi. 10.59463/JAPT.2024.2.38

By:

Mocan, Alexandra Maria;
Cârlea, Iulia;
Velciov, Ariana Bianca;
Rădulescu, Laura

Publication type:

Article

EVALUATION OF SELECTED QUALITY PARAMETERS OF REDUCED SALT FRANKFURTERS.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 279, doi. 10.5219/908

By:

Jůzl, Miroslav;
Saláková, Alena;
Müllerová, Martina;
Kozohorská, Klára

Publication type:

Article

Debittering of black dry-salted olives.

Published in:

European Journal of Lipid Science & Technology, 2013, v. 115, n. 11, p. 1319, doi. 10.1002/ejlt.201300167

By:

Ramírez, Eva;
García‐García, Pedro;
de Castro, Antonio;
Romero, Concepción;
Brenes, Manuel

Publication type:

Article

Salt Intake and the Association with Blood Pressure in Young Iranian Children: First Report From the Middle East and North Africa.

Published in:

International Journal of Preventive Medicine, 2013, v. 4, n. 4, p. 475

By:

Kelishadi, Roya;
Gheisari, Alaleh;
Zare, Narges;
Farajian, Sanam;
Shariatinejad, Keyvan

Publication type:

Article

US Food Industry Progress Toward Salt Reduction, 2009–2018.

Published in:

American Journal of Public Health, 2022, v. 112, n. 2, p. 325, doi. 10.2105/ajph.2021.306571

By:

Moran, Alyssa J.;
Wang, Jiangxia;
Sharkey, Andrea L.;
Dowling, Erin A.;
Curtis, Christine Johnson;
Kessler, Kimberly A.

Publication type:

Article

US Sodium Intake Still Too High.

Published in:: JAMA: Journal of the American Medical Association, 2014, v. 311, n. 6, p. 565, doi. 10.1001/jama.2014.235
Publication type:: Article

The increasing burden of hypertension in Nigeria – can a dietary salt reduction strategy change the trend?

Published in:

Perspectives in Public Health, 2014, v. 134, n. 6, p. 346, doi. 10.1177/1757913913499658

By:

Mezue, Kenechukwu

Publication type:

Article

The food safety impact of salt and sodium reduction initiatives.

Published in:

Perspectives in Public Health, 2014, v. 134, n. 4, p. 216, doi. 10.1177/1757913914536701

By:

Christopher, Deborah;
Wallace, Carol A

Publication type:

Article

Optimization of a steaming with liquid smoke smoking process of Mediterranean mussel (Mytilus galloprovincialis).

Published in:

Food Science & Technology International, 2013, v. 19, n. 1, p. 59, doi. 10.1177/1082013212442183

By:

Petridis, Dimitris;
Zotos, Anastasios;
Kampouris, Theodoros;
Roumelioti, Zoi

Publication type:

Article

Fatores associados à adição de sal à refeição pronta.

Published in:

Revista Ciência & Saúde Coletiva, 2014, v. 19, n. 5, p. 1503, doi. 10.1590/1413-81232014195.13212013

By:

da Silva Assunção de Castro, Raquel;
Giatti, Luana;
Barreto, Sandhi Maria

Publication type:

Article

Effects of Salting and Refrigerator Storage on Rainbow Trout (Oncorhynchus mykiss) Roe Quality: Chemical and Microbial Changes.

Published in:

Iranian Journal of Veterinary Medicine, 2023, v. 17, n. 1, p. 87, doi. 10.32598/ijvm.17.1.1005059

By:

Mirsadeghi, Hojat;
Alishahi, Alireza;
Shabanpour, Bahareh;
Safari, Reza;
Daneshvar, Maryam

Publication type:

Article

Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese.

Published in:

Letters in Applied Microbiology, 2014, v. 59, n. 2, p. 207, doi. 10.1111/lam.12263

By:

Porcellato, D.;
Brighton, C.;
McMahon, D.J.;
Oberg, C.J.;
Lefevre, M.;
Broadbent, J.R.;
Steele, J.L.

Publication type:

Article

Neuroinflammation Contributes to High Salt Intake-Augmented Neuronal Activation and Active Coping Responses to Acute Stress.

Published in:

International Journal of Neuropsychopharmacology, 2019, v. 22, n. 2, p. 137, doi. 10.1093/ijnp/pyy099

By:

Gilman, T Lee;
Mitchell, Nathan C;
Daws, Lynette C;
Toney, Glenn M

Publication type:

Article

Optimization of washing and cooking processes of rice for Ochratoxin A decrement by RSM.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 8, p. 2523, doi. 10.1002/fsn3.860

By:

Mansouri‐Nasrabadi, Rezvan;
Milani, Jafar Mohammadzadeh;
Nazari, Saman Seyed Jafar

Publication type:

Article

Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 2, p. 273, doi. 10.1002/fsn3.390

By:

Fellendorf, Susann;
O'Sullivan, Maurice G.;
Kerry, Joseph P.

Publication type:

Article

SIGNIFICANCE AND DYINAMICS OF SALT DURING STORAGE AND RIPENING OF WHITE CHEESE IN INDUSTRIAL PRODUCTION.

Published in:

Agriculture & Forestry / Poljoprivreda i šumarstv, 2015, v. 61, n. 4, p. 271, doi. 10.17707/AgricultForest.61.4.32

By:

SAVIĆ, Željko;
MAĆEJ, Ognjen;
MILOŠEVIĆ, Božidar;
RADOVIĆ, Bisa

Publication type:

Article

A STUDY UPON SALT REDUCTION IN EMULSIFIED MEAT PRODUCTS.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2017, v. 41, n. 2, p. 42

By:

TUDOSE, CRISTIAN;
ZGHEREA, GHEORGHE;
IORDĂCHESCU, GABRIELA;
NEAGU, CORINA;
ANDRONOIU, DOINA GEORGETA;
CERCEL, FLORICEL;
ALEXE, PETRU

Publication type:

Article

Pasting properties of calcium-fortified rice.

Published in:

International Food Research Journal, 2014, v. 21, n. 3, p. 989

By:

Wariyah, Ch.;
Anwar, C.;
Astuti, M.;
Supriyadi

Publication type:

Article

MOULD CONTAMINATION OF UNTREATED AND ROASTED WITH SALT NUTS (WALNUT, PEANUT AND PISTACHIO) SOLD IN MARKETS OF TABRIZ, IRAN.

Published in:

Jundishapur Journal of Microbiology, 2013, p. 47

By:

Kazemi, Abdolhassan;
Ostadrahimi, Alireza;
Asl, Fereshteh Ashrafnejad;
Mahdavi, Reza;
Sargheini, Nafiseh;
Farshchian, Mohammadreza;
Mahluji, Sepideh

Publication type:

Article

Ohmic Heating Behaviour of Cabbage and Daikon Radish.

Published in:

Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 430, doi. 10.1007/s11947-015-1622-9

By:

Duguay, Ann-Julie;
Ramaswamy, Hosahalli;
Zareifard, Reza;
Zhu, Songming;
Grabowski, Stefan;
Marcotte, Michèle

Publication type:

Article

Partial Replacement of NaCl in Bread from Durum Wheat ( Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 5, p. 1089, doi. 10.1007/s11947-015-1476-1

By:

Spina, Alfio;
Brighina, Selina;
Muccilli, Serena;
Mazzaglia, Agata;
Rapisarda, Paolo;
Fallico, Biagio;
Arena, Elena

Publication type:

Article

The Salt and Soluble Solid Content Evaluation of Pickled Cucumbers Based on Inductive Methodology.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 4, p. 749, doi. 10.1007/s11947-014-1439-y

By:

Jin, Yamei;
Yang, Na;
Ma, Qian;
Wu, Fengfeng;
Xu, Xueming;
Tong, Qunyi

Publication type:

Article

Ohmic Tempering of Frozen Potato Puree.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3200, doi. 10.1007/s11947-012-1002-7

By:

Seyhun, Nadide;
Ramaswamy, Hosahalli;
Zhu, Songming;
Sumnu, Gulum;
Sahin, Serpil

Publication type:

Article

Modelling of Soy Sauce Desalting by Electrodialysis.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1681, doi. 10.1007/s11947-012-0807-8

By:

Fidaleo, Marcello;
Moresi, Mauro;
Cammaroto, Antonio;
Ladrange, Nicolas;
Nardi, Roberto

Publication type:

Article

Acceptance of liver pâté with reduced content of salt and sodium.

Published in:

MESO (1332-0025), 2018, v. 20, n. 5, p. 384

By:

Polak, Tomaž;
Polak, Mateja Lušnic;
Primožič, Blažka;
Demšar, Lea

Publication type:

Article

Sodium reduction in crackers: optimization of process to keep sensory quality without technological impacts.

Published in:

Scientia Agricola, 2022, v. 79, n. 3, p. 1, doi. 10.1590/1678-992X-2020-0324

By:

Pieta, Fabiana;
Pieta, Adriana;
Marques, Caroline;
da Fonseca Burgardt, Vânia de Cássia;
Vieira do Prado, Naimara;
Machado-Lunkes, Alessandra;
Lucchetta, Luciano

Publication type:

Article

Effects of a community-based salt reduction program in a regional Australian population.

Published in:

2016

By:

Land, Mary-Anne;
Wu, Jason H. Y.;
Selwyn, Adriana;
Crino, Michelle;
Woodward, Mark;
Chalmers, John;
Webster, Jacqui;
Nowson, Caryl;
Jeffery, Paul;
Smith, Wayne;
Flood, Victoria;
Neal, Bruce

Publication type:

journal article

The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot.

Published in:

Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/3292185

By:

Agirman, Bilal;
Erten, Huseyin

Publication type:

Article