- -

Browsing by Subject "Sodium replacement"

RiuNet: Institutional repository of the Polithecnic University of Valencia

Browsing by Subject "Sodium replacement"

Sort by: Order: Results:

  • Icon
    Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage 
    Fuentes López, Ana; Fernández Segovia, Isabel; Serra Belenguer, Juan Antonio; Barat Baviera, José Manuel (Sage, 2012-06)
    The objective of this work was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. Sea bass fillets were salted ...
  • thumb
    Partial replacement of sodium in meat and fish products by using magnesium salts. A review 
    Barat Baviera, José Manuel; Pérez-Esteve, Édgar; Aristoy, M. C.; Toldra, Fidel (Springer Verlag (Germany), 2013-07)
    [EN] Sodium intake exceeds the nutritional recommendations in most industrialized countries becoming one concern for public health. This elimination or reduction is not simple due to its role in final food sensory, quality ...
  • thumb
    Reducing sodium content in dry-cured pork loin. A novel process using water vapour permeable bags 
    Fuentes López, Ana; Verdú Amat, Samuel; Fuentes López, Cristina; Grau Meló, Raúl; Barat Baviera, José Manuel (Editorial Universitat Politècnica de València, 2018-09-07)
    [EN] The objective of the present study was to test the feasibility of a new salting-curing process using water vapour permeable bags to obtain a reduced sodium dry-cured loin. The process was applied with and without ...
  • Icon
    Strategies for Salt Reduction in Foods 
    Toldrá Vilardell, Fidel; Barat Baviera, José Manuel (Bentham Science Publishers, 2012)
    [EN] The amounts of sodium chloride in the formulation of a variety of foods like bakery, meats and dairy foods, ready meals, sauces and snacks, are relatively large and thus, have a strong contribution on the salt dietary ...