Lv11
38 积分 2024-09-29 加入
Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels
25天前
已完结
Mediated curing strategy: An overview of salt reduction for dry-cured meat products
25天前
已完结
Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels
1个月前
已完结
Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
1个月前
已完结
Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium
1个月前
已关闭
An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception
1个月前
已完结
Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability
1个月前
已完结
Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content
1个月前
已完结
Survival of Salmonella spp. in low water activity chicken base paste and powder formulated at different salt levels
1个月前
已完结
Effects of low salt on lipid oxidation and hydrolysis, fatty acids composition and volatiles flavor compounds of dry-cured ham during ripening
1个月前
已完结
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