Works matching DE "SALT content of food"
Results: 143
Frequent Addition of Salt to Food Linked to Higher Risk of Chronic Kidney Disease.
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- Patient Care (Online), 2024, p. 1
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- Article
响应面法优化潼川毛霉型豆豉脱盐工艺及风味分析.
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- China Condiment, 2024, v. 49, n. 5, p. 97, doi. 10.3969/j.issn.1000-9973.2024.05.016
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SALT CONTENT IN SPICE MIXTURES OF SELECTED PRODUCERS ON THE POLISH MARKET.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2021, v. 1, n. 37, p. 171, doi. 10.15611/nit.2021.37.10
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Salt Content in VVhite Bread in the Republic of Srpska.
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- Scripta Medica, 2017, v. 48, n. 1, p. 24, doi. 10.18575/msrs.sm.e.17.04
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RIPENING OF SUDANESE BRAIDED (MUDDAFFARA) CHEESE MANUFACTURED FROM RAW OR PASTEURIZED MILK: EFFECT OF HEAT TREATMENT AND SALT CONCENTRATION ON MINERAL CONTENT.
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- Innovative Romanian Food Biotechnology, 2014, v. 14, p. 26
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Salt in Fast Food Products and Ready-to-Eat Sauces: Should it Be a Matter of Concern for Public Health?
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2012, v. 69, n. 2, p. 454, doi. 10.15835/buasvmcn-agr:8799
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Cardiotonic Steroids—A Possible Link Between High-Salt Diet and Organ Damage.
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- International Journal of Molecular Sciences, 2019, v. 20, n. 3, p. 590, doi. 10.3390/ijms20030590
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Correspondence.
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- Indian Pediatrics, 2018, v. 55, n. 1, p. 75, doi. 10.1007/s13312-018-1236-1
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Effects of a community-based salt reduction program in a regional Australian population.
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- 2016
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- journal article
Protocol for a cluster-randomised trial to determine the effects of advocacy actions on the salt content of processed foods.
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- 2016
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- journal article
Results of a novel screening tool measuring dietary sodium knowledge in patients with chronic kidney disease.
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- BMC Nephrology, 2015, v. 16, n. 1, p. 1, doi. 10.1186/s12882-015-0027-3
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Cardiovascular disease and impoverishment averted due to a salt reduction policy in South Africa: an extended cost-effectiveness analysis.
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- 2016
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- journal article
Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 224, doi. 10.1094/CCHEM-07-14-0149-R
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PRODUCTION OF FETA CHEESE WITH A REDUCED SALT CONTENT.
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- Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2020, v. 9, n. 1, p. 9
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- Article
EFFECT OF SODIUM CHLORIDE REDUCTION IN DRY PORK ON SENSORY QUALITY PARAMETERS AND INSTRUMENTALLY MEASURED COLOUR.
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- Biotechnology in Animal Husbandry, 2016, v. 32, n. 4, p. 383, doi. 10.2298/BAH1604383L
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Beware Before Indulging Taste Buds with Junk Food.
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- Journal of Advanced Scientific Research, 2012, v. 3, n. 4, p. 01
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Salt Intake and the Association with Blood Pressure in Young Iranian Children: First Report From the Middle East and North Africa.
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- International Journal of Preventive Medicine, 2013, v. 4, n. 4, p. 475
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US Food Industry Progress Toward Salt Reduction, 2009–2018.
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- American Journal of Public Health, 2022, v. 112, n. 2, p. 325, doi. 10.2105/ajph.2021.306571
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US Food Industry Progress During the National Salt Reduction Initiative: 2009-2014.
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- American Journal of Public Health, 2016, v. 106, n. 10, p. 1815, doi. 10.2105/AJPH.2016.303397
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Efforts to Consume Less Salt: A Public Health Success in the Making.
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- American Journal of Public Health, 2016, v. 106, n. 10, p. 1725, doi. 10.2105/AJPH.2016.303415
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- Article
MOULD CONTAMINATION OF UNTREATED AND ROASTED WITH SALT NUTS (WALNUT, PEANUT AND PISTACHIO) SOLD IN MARKETS OF TABRIZ, IRAN.
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- Jundishapur Journal of Microbiology, 2013, p. 47
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New diet guidelines say eat more fruit, less salt.
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- Romanian Journal of Medical Practice, 2011, v. 6, n. 1, p. 57
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- Article
Production of Iron Premix for the Fortification of Table Salt.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.1284
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Experimental and Mathematical Description of Sorption Isotherms and Thermodynamic Properties of Salted and Dried African Catfish (Clarias gariepinus).
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- International Journal of Food Engineering, 2012, v. 8, n. 2, p. 1, doi. 10.1515/1556-3758.2683
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Salty food preference is associated with osteoporosis among Chinese men.
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- 2016
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- journal article
Salt intake and iodine status of women in Samoa.
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- 2016
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- journal article
Daily salt intake estimated by overnight urine collections indicates a high cardiovascular disease risk in Thailand.
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- 2016
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- journal article
Salt intakes and salt reduction initiatives in Southeast Asia: a review.
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- Asia Pacific Journal of Clinical Nutrition, 2013, v. 22, n. 4, p. 490, doi. 10.6133/apjcn.2013.22.4.04
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Validation of a self-monitoring device for estimating 24-hour urinary salt excretion.
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- Asia Pacific Journal of Clinical Nutrition, 2013, v. 22, n. 1, p. 25, doi. 10.6133/apjcn.2013.22.1.03
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SALT TASTE THRESHOLD AS A DETECTION OF SALT INTAKE IN HYPERTENSIVE INDIVIDUALS.
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- Periodic Epidemiology Journal / Jurnal Berkala Epidemiologi, 2022, v. 10, n. 3, p. 227, doi. 10.20473/jbe.v10i32022.227-236
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Neuroinflammation Contributes to High Salt Intake-Augmented Neuronal Activation and Active Coping Responses to Acute Stress.
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- International Journal of Neuropsychopharmacology, 2019, v. 22, n. 2, p. 137, doi. 10.1093/ijnp/pyy099
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Sensory quality of unheated and heated Mozzarella-style cheeses with different fat, salt and calcium levels.
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- International Journal of Dairy Technology, 2016, v. 69, n. 1, p. 38, doi. 10.1111/1471-0307.12300
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The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 409, doi. 10.1111/1471-0307.12198
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Salt reduction in China: a state-of-the-art review.
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- Risk Management & Healthcare Policy, 2017, v. 10, p. 17, doi. 10.2147/RMHP.S75918
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MAPPING THE ITALIAN CURED MEATS'ATTRIBUTES: A QUALITATIVE APPROACH.
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- Quality - Access to Success, 2017, v. 18, p. 181
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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.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/3292185
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Reducing sodium chloride content by partial replacement with potassium chloride or ammonium chloride in pork stew.
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- Meat Technology, 2018, v. 59, n. 2, p. 110, doi. 10.18485/meattech.2018.59.2.5
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Possibility of partial replacement of sodium chloride with potassium chloride and ammonium chloride in production of meatballs in tomato sauce.
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- Meat Technology, 2017, v. 58, n. 1, p. 47
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Proximate composition, water activity and sodium and potassium content in dry fermented sausages with reduced salt content.
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- Meat Technology, 2016, v. 57, n. 2, p. 110
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Salt exploitation in the later prehistory of the Carpathian Basin.
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- Documenta Praehistorica, 2015, v. 42, p. 211, doi. 10.4312/dp.42.14
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Current Status of Iodine Intake in Croatia - The Results of 2009 Survey.
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- Collegium Antropologicum, 2012, v. 36, n. 1, p. 123
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Use of used vs. fresh cheese brines and the effect of pH and salt concentration on the survival of Listeria monocytogenes.
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- Journal of Dairy Research, 2014, v. 81, n. 1, p. 113, doi. 10.1017/S0022029913000666
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High Salt Inhibits Tumor Growth by Enhancing Anti-tumor Immunity.
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- Frontiers in Immunology, 2019, p. N.PAG, doi. 10.3389/fimmu.2019.01141
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Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2018, v. 35, n. 5, p. 870, doi. 10.1080/19440049.2018.1440639
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US Sodium Intake Still Too High.
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- JAMA: Journal of the American Medical Association, 2014, v. 311, n. 6, p. 565, doi. 10.1001/jama.2014.235
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- Article
Jurisdiction.
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- European Food & Feed Law Review, 2016, v. 11, n. 1, p. 44
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No Tolerance by German Courts and Food Supervisory Authorities.
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- European Food & Feed Law Review, 2016, v. 11, n. 1, p. 35
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Does salt addiction exist?
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- Salud Mental, 2016, v. 39, n. 3, p. 175, doi. 10.17711/SM.0185-3325.2016.016
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Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions.
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- PLoS ONE, 2016, v. 11, n. 9, p. 1, doi. 10.1371/journal.pone.0163093
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Ohmic Heating Behaviour of Cabbage and Daikon Radish.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 430, doi. 10.1007/s11947-015-1622-9
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