Keywords: کاهش سدیم; Prato cheese; Sodium reduction; Probiotic; Bioaccessibility; Mineral;
مقالات ISI کاهش سدیم (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: کاهش سدیم; Chronic kidney disease; Food additives; Potassium; Phosphorus; Sodium reduction;
Keywords: کاهش سدیم; Potassium chloride; Sodium reduction; Dough/bread quality; Gluten microstructure;
Keywords: کاهش سدیم; Agaricus bisporus; Aldehyde binding; Sarcoplasmic proteins; Sodium reduction;
Keywords: کاهش سدیم; Pork sausage; Sodium reduction; Modified potassium chloride; Sensory;
Keywords: کاهش سدیم; Polarized Projective Mapping; Descriptive Analysis; Meat products; Sodium reduction; Garlic extract;
Keywords: کاهش سدیم; Prato cheese; Sodium reduction; Flavor enhancers; Probiotic bacteria; Bioactivity; Rheology; Microstructure; Sensory acceptance;
Keywords: کاهش سدیم; Chicken jerky; Sodium reduction; Drying; Mathematical model; Thin layer drying model; Moisture diffusion;
Keywords: کاهش سدیم; HPP; Sodium reduction; Modified KCl; Celery powder; Natural curing; Wiener; Shelf life;
Keywords: کاهش سدیم; Nano-sized silicon nitride powders; Sodium Reduction; Liquid ammonia; Spark plasma sintering
Keywords: کاهش سدیم; barriers; perception; practice; sodium reduction; worksite cafeteria
Keywords: کاهش سدیم; Sodium reduction; Maltodextrin; Sucrose; Fito model; Fick diffusivity modelSodium chloride (PubChem CID: 5234); Sucrose (PubChem CID: 5988)
Keywords: کاهش سدیم; Sodium; Technological aspects; Sensory analysis; Sodium reduction; Potassium chloride; Phosphate; Emulsion forming ability; Shear force
Keywords: کاهش سدیم; Sodium reduction; Sodium; 24-hour urine collection; Nutrition Facts label; Hypertension
Keywords: کاهش سدیم; Salt; Sodium reduction; Dissolution; Crystal morphology; Time-intensity;
Keywords: کاهش سدیم; Low- and middle-income countries; Sodium reduction; Food policy; Food industry;
Keywords: کاهش سدیم; Sodium reduction; Salt substitute; Milk mineral; Fish pudding; Physicochemical properties;
Keywords: کاهش سدیم; Fat reduction; Gelling; Meat emulsion; Prebiotic fibers; Sodium reduction;
Keywords: کاهش سدیم; Salt taste; Tactile-gustatory interactions; Sodium reduction; Texture; Viscosity;
Keywords: کاهش سدیم; Check all that apply; Free listing; Quantitative descriptive analysis; Dry fermented sausages; Sodium reduction;
Keywords: کاهش سدیم; Sodium reduction; Salt intake; Urinary excretion; Consumer acceptance; Compensation behavior
Keywords: کاهش سدیم; Fat reduction; Fat substitute; Sodium reduction; Fermented sausage; Sensory quality; Instrumental texture
Keywords: کاهش سدیم; Sodium reduction; Natural flavor enhancer; Naturally brewed soy sauce; Saltiness enhancement; NFE; Natural Flavor Enhancer; JAR; Just About Right;
Keywords: کاهش سدیم; Sodium reduction; Microbial ecology; Cabbage texture; Sensory; Osmotic effect;
Keywords: کاهش سدیم; SIFT-MS; selected ion flow tube-mass spectrometry; Macaroni and cheese; Whole grain; Sodium reduction; SIFT-MS;
Keywords: کاهش سدیم; Response surface; Phosphate; Beef; Brine injection; Sodium reduction;
Keywords: کاهش سدیم; Multiple emulsions; Functional foods; Improving fat content; Encapsulation; Bioactive compounds; Sodium reduction;
Keywords: کاهش سدیم; sodium reduction; cheese; water activity; KCl; salt replacer;
Synthesis, characterization and sintering of Si-C-N nano-powders via sodium reduction in liquid ammonia
Keywords: کاهش سدیم; Nano-particles; Sodium reduction; Liquid ammonia; Random networks; Free carbon; Spark plasma sintering;
Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
Keywords: کاهش سدیم; Sodium reduction; Pork; Microstructure; Cavitation; Meat products;
Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance
Keywords: کاهش سدیم; Brazilian cheese; Brine; Sodium reduction; Cheese technology; Salt replacer;
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese
Keywords: کاهش سدیم; Requeijão cremoso processed cheese; Xylooligosaccharide; Sodium reduction; Processing; Sensory profiling;
Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony
Keywords: کاهش سدیم; Sodium reduction; Polony; Shelf-life; Lipid stability; Textural stability; Sensory quality;
Spray-dried chitosan/acid/NaCl microparticles enhance saltiness perception
Keywords: کاهش سدیم; Chitosan; Hygroscopicity; SEM; Energy dispersive X-ray spectrometer; Particle size; Sodium reduction;
ReviewSalt reduction strategies in processed meat products - A review
Keywords: کاهش سدیم; Processed meat; Shelf-life; Sodium reduction; Ultrasound technology; Microbiological safety;
Structural characterization of solid lipoproteic colloid gels by ultra-small-angle X-ray scattering and the relation with sodium release
Keywords: کاهش سدیم; Ultra-small-angle X-ray scattering (USAXS); Solid lipoproteic colloid gel; Sodium release; Sodium reduction; Whey protein isolate; Structure;
Dissolution of NaCl crystals in artificial saliva and water by video-microscopy
Keywords: کاهش سدیم; Sodium reduction; Artificial saliva; Dissolution; Video-microscopy; Crystal fragmentation;
Optimal difference test sequence and power for discriminating soups of varying sodium content: DTFM version of dual-reference duo-trio with unspecified tetrad tests
Keywords: کاهش سدیم; Sodium reduction; Sensory difference test; Duo-trio; 2-AFC; Unspecified tetrad; Optimal cognitive decision strategy;
Synthesis of Si and tin-doped Si powders via gas-phase sodium reduction for Li-ion batteries
Keywords: کاهش سدیم; Sodium reduction; Aerosol synthesis; Nano silicon powder; Anode; Li-ion batteries; 1st charge capacity;
Superior performance of constant-saltier-reference DTF and DTFM to same-different tests by consumers for discriminating products varying sodium contents
Keywords: کاهش سدیم; Consumer sensory discriminations; Constant-reference duo-trio; DTF; DTFM; Sequence effects; Sodium reduction
The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese
Keywords: کاهش سدیم; Listeria monocytogenes; KCl; sodium reduction; Cheddar cheese;
Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages
Keywords: کاهش سدیم; Sodium reduction; Potassium chloride; Lysine; Disodium inosinate; Disodium guanylate;
The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham
Keywords: کاهش سدیم; Food-borne pathogens; High hydrostatic pressure; KCl; Potassium lactate; Smoked dry-cured ham; Sodium reduction
Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content
Keywords: کاهش سدیم; Salt; Sodium reduction; Parma ham; Sensory analysis; Texture
Saltiness enhancement by taste contrast in bread prepared with encapsulated salt
Keywords: کاهش سدیم; Bread; Sodium reduction; Salt reduction; Encapsulated salt; Taste intensity; Saltiness enhancementVAS, Visual analogue scale
Investigation of operationally more powerful duo-trio test protocols: Effects of different reference schemes
Keywords: کاهش سدیم; Sensory difference test; Duo-trio; Reference scheme; Sequence effects; d′; Sodium reduction
Reducing sodium levels in frankfurters using naturally brewed soy sauce
Keywords: کاهش سدیم; Frankfurters; Sodium reduction; Soy sauce; Potassium chloride
Reducing sodium levels in frankfurters using a natural flavor enhancer
Keywords: کاهش سدیم; Frankfurters; Natural flavor enhancer; Potassium chloride; Sodium reduction; Umami
Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers
Keywords: کاهش سدیم; sodium reduction; cheese; water activity; salt replacer;
The effect of yeast extract addition on quality of fermented sausages at low NaCl content
Keywords: کاهش سدیم; Fermented sausages; Sodium reduction; Yeast extract; Potassium chloride; Volatile compounds