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168 related items for PubMed ID: 32615379

  • 1. 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 01; 332():127414. PubMed ID: 32615379
    [Abstract] [Full Text] [Related]

  • 2. 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 01; 125():108634. PubMed ID: 31554109
    [Abstract] [Full Text] [Related]

  • 3. Effects of NaCl substitutes on physicochemical properties of salted pork.
    Zhang D, Li H, Wang Z, Emara AM, He Z.
    Meat Sci; 2020 Nov 01; 169():108205. PubMed ID: 32599419
    [Abstract] [Full Text] [Related]

  • 4. 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 01; 79(9):E1695-703. PubMed ID: 25212268
    [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 15; 201():237-42. PubMed ID: 26868571
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 175():108465. PubMed ID: 33610908
    [Abstract] [Full Text] [Related]

  • 7. Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2.
    Ge G, Han Y, Zheng J, Zhao M, Sun W.
    Food Chem; 2020 Mar 30; 309():125614. PubMed ID: 31678672
    [Abstract] [Full Text] [Related]

  • 8. Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggs.
    Liu H, Feng F, Xue H, Gao B, Han T, Li R, Hu X, Tu Y, Zhao Y.
    J Food Sci; 2022 Feb 30; 87(2):795-807. PubMed ID: 35040144
    [Abstract] [Full Text] [Related]

  • 9. 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 30; 26(8):676-684. PubMed ID: 32366120
    [Abstract] [Full Text] [Related]

  • 10. 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 30; 96(3):1325-31. PubMed ID: 24342182
    [Abstract] [Full Text] [Related]

  • 11. Adding lysine and yeast extract improves sensory properties of low sodium salted meat.
    Vidal VAS, Santana JB, Paglarini CS, da Silva MAAP, Freitas MQ, Esmerino EA, Cruz AG, Pollonio MAR.
    Meat Sci; 2020 Jan 30; 159():107911. PubMed ID: 31474317
    [Abstract] [Full Text] [Related]

  • 12. 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 30; 197():109049. PubMed ID: 36473271
    [Abstract] [Full Text] [Related]

  • 13. Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?
    Gan X, Li H, Wang Z, Emara AM, Zhang D, He Z.
    Meat Sci; 2019 Apr 30; 150():14-22. PubMed ID: 30562639
    [Abstract] [Full Text] [Related]

  • 14. Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.
    Wu H, Zhuang H, Zhang Y, Tang J, Yu X, Long M, Wang J, Zhang J.
    Food Chem; 2015 Apr 01; 172():391-9. PubMed ID: 25442569
    [Abstract] [Full Text] [Related]

  • 15. Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon.
    Gan X, Zhao L, Li J, Tu J, Wang Z.
    Food Microbiol; 2021 Feb 01; 93():103605. PubMed ID: 32912580
    [Abstract] [Full Text] [Related]

  • 16. Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl.
    Ferreira I, Caro I, Mateo J, Kasaiyan A, Leite A, Vasconcelos L, Rodrigues S, Teixeira A.
    J Sci Food Agric; 2024 Nov 01; 104(14):8748-8755. PubMed ID: 38940514
    [Abstract] [Full Text] [Related]

  • 17. Substitution effects of NaCl by KCl and CaCl2 on Lipolysis of Salted Meat.
    Nachtigall FM, Vidal VAS, Pyarasani RD, Domínguez R, Lorenzo JM, Pollonio MAR, Santos LS.
    Foods; 2019 Nov 20; 8(12):. PubMed ID: 31756914
    [Abstract] [Full Text] [Related]

  • 18. A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition.
    Xing T, Zhao X, Han M, Cai L, Deng S, Zhou G, Xu X.
    Poult Sci; 2017 Sep 01; 96(9):3473-3481. PubMed ID: 28854749
    [Abstract] [Full Text] [Related]

  • 19. Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast.
    Song DH, Ham YK, Ha JH, Kim YR, Chin KB, Kim HW.
    Poult Sci; 2020 Jan 01; 99(1):597-603. PubMed ID: 32416846
    [Abstract] [Full Text] [Related]

  • 20. 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 01; 90(2):361-7. PubMed ID: 21871742
    [Abstract] [Full Text] [Related]

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