Effect of sodium bicarbonate with ultrasound on reduced‐salt Chaozhou beef meatballs quality: Physicochemical and sensory properties by Qian You, Runxiang Mao, Yukun Yuan, Ling Zhang, Xingguo Tian, Xiaoyan Xu

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Salt-Reduced Fish Sauce Produced under Pressurized Carbon Dioxide Treatment Using <i>Sardinops melanostictus</i>, <i>Trachurus japonicus</i>, <i>Konosirus punctatus</i>, <i>Odontam... by Johma Tagawa, Mikihide Demura, Seiji Noma

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Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein by Zhuang-Li Kang, Ling-Hui Kong, Zhong-liang Hu, Yan-Ping Li, Han-Jun Ma

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Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle by Geon Ho Kim, Koo Bok Chin

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Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate by Hae in Yong, Tae-Kyung Kim, Young-Boong Kim, Samooel Jung, Yun-Sang Choi

Subjects: “…reduced-salt…”
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Effects of Salt Reduction and the Inclusion of Seaweed (<i>Kappaphycus alvarezii</i>) on the Physicochemical Properties of Chicken Patties by Wolyna Pindi, Lim Wei Qin, Nurul Shaeera Sulaiman, Hana Mohd Zaini, Elisha Munsu, Noorakmar Ab Wahab, Nor Qhairul Izreen Mohd Noor

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Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properti... by Miriam Ortega-Heras, Esther Villarroel, Sara Mateos, Javier García-Lomillo, Jordi Rovira, María Luisa González-Sanjosé

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Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage by Geon Ho Kim, Koo Bok Chin

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Dry-Cured Ham, ‘<i>Kraški Pršut</i>’, from Heavy Pig Production—A Pilot Study Focusing on the Effect of Ham Weight and Salting by Bojana Savić, Marjeta Čandek-Potokar, Martin Škrlep

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Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi–Bacteria Interactions by Yumeng Sui, Xiangao Li, Yuan Gao, Baohua Kong, Yitong Jiang, Qian Chen

Subjects: “…reduced-salt dry sausage…”
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Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion’s head) by Song-song Jiang, Qian Li, Tao Wang, Yu-tong Huang, Yun-long Guo, Xiang-ren Meng

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Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review by Tae-Kyung Kim, Hae In Yong, Samooel Jung, Hyun-Wook Kim, Yun-Sang Choi

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High-intensity ultrasound of chicken myofibrillar protein under reduced-salt conditions: effect on emulsifying and interfacial properties by Linmeng Wang, Yanfang Zhou, Qing Yang, Lei Fu, Ke Li, Yanhong Bai

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Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork... by Geon Ho Kim, Koo Bok Chin

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Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro diges... by Xuehua Zhang, Hao Pan, Xin Jiang, Wenzheng Shi

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A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality by Shuang Zheng, Zhenbin Zhang, Xiuli Zhao, Wanning Li, Lihua Hou

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Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese by Lambros Sakkas, Ekaterini Moschopoulou, Golfo Moatsou

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Changes in physico-chemical properties and antioxidant activities during reduced-salt fermentation of green mussel (Perna viridis, Linnaeus 1758) by Maria France Q. De Vergara, Ernestina M. Peralta, Sharon N. Nuñal, Lhumen A. Tejano, Jose P. Peralta

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Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais) by Alfredo Teixeira, Rubén Domínguez, Iasmin Ferreira, Etelvina Pereira, Leticia Estevinho, Sandra Rodrigues, José M. Lorenzo

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Evaluating the Environmental and Economic Benefits of New Technologies in Low-Salt Olive Fermentation by Alexandra Mari, Tryfon Kekes, Christos Boukouvalas, Christina Drosou, Magdalini Krokida, Christos Tsartsaris

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