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For: Codină GG, Voinea A, Dabija A. Strategies for Reducing Sodium Intake in Bakery Products, a Review. Applied Sciences 2021;11:3093. [DOI: 10.3390/app11073093] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Number Cited by Other Article(s)
1
Guo Q, Peng J, Zhao J, Lei J, Huang Y, Shao B. Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation. Foods 2024;13:2108. [PMID: 38998614 PMCID: PMC11241834 DOI: 10.3390/foods13132108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2024] [Revised: 06/20/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024]  Open
2
Tremblay A, Gagné MP, Pérusse L, Fortier C, Provencher V, Corcuff R, Pomerleau S, Foti N, Drapeau V. Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing? Nutrients 2024;16:1199. [PMID: 38674889 PMCID: PMC11054196 DOI: 10.3390/nu16081199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024]  Open
3
Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]  Open
4
Pashaei M, Zare L, Khalili Sadrabad E, Hosseini Sharif Abad A, Mollakhalili-Meybodi N, Abedi AS. The impacts of salt reduction strategies on technological characteristics of wheat bread: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022;59:4141-4151. [PMID: 36193481 PMCID: PMC9525553 DOI: 10.1007/s13197-021-05263-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/28/2021] [Accepted: 09/01/2021] [Indexed: 05/31/2023]
5
The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12094344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
6
Current Approaches in Using Plant Ingredients to Diversify Range of Bakery and Pasta Products. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12062794] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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