Results 11 to 20 of about 1,764,609 (301)

The development of sodium reduction targets for New Zealand fast foods and a comparison with the current sodium contents of products [PDF]

Journal of Nutritional Science
Sodium intake attributed to fast food is increasing globally. This research aims to develop maximum sodium reduction targets for New Zealand (NZ) fast foods and compare them with the current sodium content of products.
Shona Gomes, Sally Mackay, Sarah Gerritsen, Helen Eyles   +3 more
doaj   +2 more sources

No U-turn on sodium reduction. [PDF]

J Clin Hypertens (Greenwich), 2020
Cobb LK, Frieden TR, Appel LJ.
europepmc   +4 more sources

Glutamate in meat processing – origin, function and novel application [PDF]

Journal of Central European Agriculture, 2023
Glutamate is one of the most abundant amino acids in nature, accounting for up to 8-10% of most dietary proteins and peptides and most tissues. Only the free form of glutamate has taste-enhancing properties as a unique umami taste, and when glutamate is ...
Ivica Kos, Darija Bendelja Ljoljić, Ivana Vrdoljak, Vjeran Glavaš, Natalija Kovačević, Jelka Pleadin, Ivan Vnučec   +6 more
doaj   +1 more source

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

Frontiers in Nutrition, 2022
The growth of spoilage and pathogenic bacteria during storage represents significant losses in marketing raw milk cheeses. Thus, reducing NaCl in these products is challenging, as sodium has a critical antimicrobial role.
Rodrigo V. Moreira, Rodrigo V. Moreira, Rodrigo V. Moreira, Carla P. Vieira, Carla P. Vieira, Carla P. Vieira, Diego Galvan, Diego Galvan, Diego Galvan, Vinicius S. Castro, Vinicius S. Castro, Vinicius S. Castro, Rayssa S. Lima, Rayssa S. Lima, Yhan S. Mutz, Yhan S. Mutz, Yhan S. Mutz, Karina F. Delgado, Karina F. Delgado, Anisio Iuri L. Rosario, Anisio Iuri L. Rosario, Anisio Iuri L. Rosario, Anisio Iuri L. Rosario, Sérgio B. Mano, Marion P. Costa, Carlos A. Conte-Junior, Carlos A. Conte-Junior, Carlos A. Conte-Junior, Carlos A. Conte-Junior, Carlos A. Conte-Junior, Carlos A. Conte-Junior, Carlos A. Conte-Junior   +31 more
doaj   +1 more source

Reducing Sodium Consumption in Mexico: A Strategy to Decrease the Morbidity and Mortality of Cardiovascular Diseases

Frontiers in Public Health, 2022
Hypertension (HTN) and cardiovascular diseases (CVD) are important public health problems in Mexico. High sodium intake is linked to high blood pressure and increased risk of developing CVD. International organizations suggest consuming <2 g of sodium/
Ismael Campos-Nonato, Jorge Vargas Meza, Claudia Nieto, Ana Carolina Ariza, Simón Barquera   +4 more
doaj   +1 more source

Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon

Foods, 2023
Cold-smoked salmon are ready-to-eat products that may support the growth of pathogenic Listeria monocytogenes during their long shelf-life. Consumption of such contaminated products can cause fatal listeriosis infections.
Even Heir, Merete Rusås Jensen, Anette Wold Aasli, Ingunn Berget, Askild Lorentz Holck   +4 more
doaj   +1 more source

The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses

Frontiers in Nutrition, 2022
Increasing consumer demand for healthier foods prompts the development of cheeses reduced in salt. The aim of his study was to assess the effect of reducing the level of sodium chloride (NaCl) and their partial substitution by potassium chloride (KCl) on
Bibiana Juan, Antonio-José Trujillo, Victoria Ferragut   +2 more
doaj   +1 more source

Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

Foods, 2022
Temporal sensory methods can be used to highlight the impact of sodium reduction on the dynamic sensory profile of foods targeted for sodium reduction. Study aims were to compare the temporal sensory attribute profiles of regular and sodium-reduced food ...
Ha Nguyen, Wendy V. Wismer
doaj   +1 more source

The role of contextualisation in enhancing non-communicable disease programmes and policy implementation to achieve health for all

Health Research Policy and Systems, 2020
The September 2019 United Nations’ High-Level Meeting renewed political commitments to invest in universal health coverage by strengthening health systems, programmes and policies to achieve ‘health for all’.
Hueiming Liu, Mark D. Huffman, Kathy Trieu   +2 more
doaj   +1 more source

The Reduction of Salt in Different Cheese Categories: Recent Advances and Future Challenges

Frontiers in Nutrition, 2022
Public awareness about excessive sodium intake and nutrition claims related to salt content entail the need for food industries to carefully reconsider the composition and processing of high sodium foods.
Flavio Tidona, Miriam Zago, Domenico Carminati, Giorgio Giraffa   +3 more
doaj   +1 more source