154 related articles for article (PubMed ID: 36473271)
1. In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl.
Zou L; Yu X; Zhou Y; Chen C; Xiao G
Meat Sci; 2023 Mar; 197():109049. PubMed ID: 36473271
[TBL] [Abstract][Full Text] [Related]
2. Identification of antioxidant peptides targeting Keap1-Nrf2-ARE pathway from in vitro digestion of pork sausage with partial substitution of NaCl by KCl.
Zou L; Yu X; Cai K; Xu B; Chen C; Xiao G
Food Res Int; 2023 Dec; 174(Pt 1):113585. PubMed ID: 37986452
[TBL] [Abstract][Full Text] [Related]
3. In vitro protein digestibility of pork products is affected by the method of processing.
Li L; Liu Y; Zou X; He J; Xu X; Zhou G; Li C
Food Res Int; 2017 Feb; 92():88-94. PubMed ID: 28290301
[TBL] [Abstract][Full Text] [Related]
4. Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams.
Neves MP; de Oliveira Paula MM; Fontes PR; do Nascimento Benevenuto WC; Silva VR; Benevenuto Júnior AA; Ramos EM
Food Sci Technol Int; 2020 Dec; 26(8):676-684. PubMed ID: 32366120
[TBL] [Abstract][Full Text] [Related]
5. Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl.
Wu H; Yan W; Zhuang H; Huang M; Zhao J; Zhang J
Food Chem; 2016 Jun; 201():237-42. PubMed ID: 26868571
[TBL] [Abstract][Full Text] [Related]
6. Effects of NaCl substitutes on physicochemical properties of salted pork.
Zhang D; Li H; Wang Z; Emara AM; He Z
Meat Sci; 2020 Nov; 169():108205. PubMed ID: 32599419
[TBL] [Abstract][Full Text] [Related]
7. Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production.
Sriwattana S; Chokumnoyporn N; Prinyawiwatkul W
J Food Sci; 2021 Sep; 86(9):3939-3950. PubMed ID: 34355398
[TBL] [Abstract][Full Text] [Related]
8. Angiotensin I-Converting Enzyme Inhibitory Activity of Two Peptides Derived from In Vitro Digestion Products of Pork Sausage with Partial Substitution of NaCl by KCl.
Zou L; Zhou Y; Yu X; Chen C; Xiao G
J Agric Food Chem; 2023 Jul; 71(28):10638-10646. PubMed ID: 37406188
[TBL] [Abstract][Full Text] [Related]
9. Effects of NaCl concentration and potassium chloride substitutions on the thermal properties and lipid oxidation of dry-cured pork.
Zhang Y; Feng X; Wu H; Tang J; Zhang J
J Food Sci; 2014 Sep; 79(9):E1695-703. PubMed ID: 25212268
[TBL] [Abstract][Full Text] [Related]
10. Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork.
Zhang D; Li H; Emara AM; Wang Z; Chen X; He Z
Food Chem; 2020 Dec; 332():127414. PubMed ID: 32615379
[TBL] [Abstract][Full Text] [Related]
11. Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.
Wu H; Zhang Y; Long M; Tang J; Yu X; Wang J; Zhang J
Meat Sci; 2014 Mar; 96(3):1325-31. PubMed ID: 24342182
[TBL] [Abstract][Full Text] [Related]
12. Effect of magnetic field mediated CaCl
Gong H; Deng Y; Jiang J; Hu X; Zhou Y; Zhang Y; Liu J; Sun W
Meat Sci; 2024 Jun; 212():109453. PubMed ID: 38412752
[TBL] [Abstract][Full Text] [Related]
13. Partial Replacement of NaCl with KCl in Cooked Meat Could Reduce the Liver Damage Through Renin-Angiotensin System in Mice.
Zou L; Yu X; Xiong J; Chen C; Xiao G
Mol Nutr Food Res; 2024 Feb; 68(4):e2200783. PubMed ID: 38308101
[TBL] [Abstract][Full Text] [Related]
14. Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life.
Vidal VAS; Bernardinelli OD; Paglarini CS; Sabadini E; Pollonio MAR
Food Res Int; 2019 Nov; 125():108634. PubMed ID: 31554109
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl.
Ding X; Wang G; Zou Y; Zhao Y; Ge C; Liao G
Meat Sci; 2021 May; 175():108465. PubMed ID: 33610908
[TBL] [Abstract][Full Text] [Related]
16. Substituting sodium by various metal ions affects the cathepsins activity and proteolysis in dry-cured pork butts.
Zhang X; Yang J; Gao H; Zhao Y; Wang J; Wang S
Meat Sci; 2020 Aug; 166():108132. PubMed ID: 32244143
[TBL] [Abstract][Full Text] [Related]
17. Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl
Ge G; Han Y; Zheng J; Zhao M; Sun W
Food Chem; 2020 Mar; 309():125614. PubMed ID: 31678672
[TBL] [Abstract][Full Text] [Related]
18. Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation.
Chen L; Li C; Ullah N; Guo Y; Sun X; Wang X; Xu X; Hackman RM; Zhou G; Feng X
Meat Sci; 2016 Nov; 121():228-237. PubMed ID: 27348321
[TBL] [Abstract][Full Text] [Related]
19. Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage.
Wen R; Hu Y; Zhang L; Wang Y; Chen Q; Kong B
Meat Sci; 2019 Oct; 156():33-43. PubMed ID: 31125945
[TBL] [Abstract][Full Text] [Related]
20. In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin.
Santiaguín-Padilla AJ; Peña-Ramos EA; Pérez-Gallardo A; Rascón-Chu A; González-Ávila M; González-Ríos H; González-Noriega JA; Islava-Lagarda T
J Food Sci; 2019 Jun; 84(6):1331-1339. PubMed ID: 31132153
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]