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Journal Abstract Search

275 related items for PubMed ID: 20541872

  • 1. Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride.
    Aliño M, Grau R, Toldrá F, Barat JM.
    Meat Sci; 2010 Oct; 86(2):331-6. PubMed ID: 20541872
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  • 2. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.
    Armenteros M, Aristoy MC, Barat JM, Toldrá F.
    Meat Sci; 2012 Feb; 90(2):361-7. PubMed ID: 21871742
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  • 3. Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters.
    Zanardi E, Ghidini S, Conter M, Ianieri A.
    Meat Sci; 2010 Nov; 86(3):742-7. PubMed ID: 20663614
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  • 7. Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride.
    Horita CN, Morgano MA, Celeghini RM, Pollonio MA.
    Meat Sci; 2011 Dec; 89(4):426-33. PubMed ID: 21645975
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  • 9. Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts.
    Blesa E, Aliño M, Barat JM, Grau R, Toldrá F, Pagán MJ.
    Meat Sci; 2008 Jan; 78(1-2):135-42. PubMed ID: 22062103
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  • 10. Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production.
    Håseth TT, Sørheim O, Høy M, Egelandsdal B.
    Meat Sci; 2012 Mar; 90(3):858-64. PubMed ID: 22154569
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  • 11. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.
    Armenteros M, Toldrá F, Aristoy MC, Ventanas J, Estévez M.
    J Agric Food Chem; 2012 Aug 08; 60(31):7607-15. PubMed ID: 22804717
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  • 12. Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers.
    Grummer J, Karalus M, Zhang K, Vickers Z, Schoenfuss TC.
    J Dairy Sci; 2012 Jun 08; 95(6):2830-9. PubMed ID: 22612920
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  • 13. Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams.
    Lorido L, Estévez M, Ventanas J, Ventanas S.
    Meat Sci; 2015 Sep 08; 107():39-48. PubMed ID: 25935848
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  • 14. Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham.
    Pérez-Palacios T, Ruiz J, Martín D, Barat JM, Antequera T.
    Food Sci Technol Int; 2011 Apr 08; 17(2):127-33. PubMed ID: 21441388
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  • 18. Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.
    Vidal VAS, Biachi JP, Paglarini CS, Pinton MB, Campagnol PCB, Esmerino EA, da Cruz AG, Morgano MA, Pollonio MAR.
    Meat Sci; 2019 Jun 08; 152():49-57. PubMed ID: 30802818
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  • 20. Influence of sodium replacement on physicochemical properties of dry-cured loin.
    Aliño M, Grau R, Toldrá F, Blesa E, Pagán MJ, Barat JM.
    Meat Sci; 2009 Nov 08; 83(3):423-30. PubMed ID: 20416693
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