ReviewFoods (Basel, Switzerland)2021
Effect of Salt Content Reduction on Food Processing Technology.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
13 citing papers in PubMed.
- Evaluation of Quality and Storage Characteristics of Freeze-Dried Powdered Mycelium Sausages According to Packaging Methods.Foods (Basel, Switzerland) · 2025Article
- Sodium Chloride in Food.Foods (Basel, Switzerland) · 2025Review
- Probiotics and Honey: Boosting Functional Properties in Dry Fermented Sausages.Microorganisms · 2025Article
- Impact of NaCl reduction and substitution with KCl and CaClFrontiers in nutrition · 2025Article
- Salt Contents in Fermented Dairy Products: A Strategic Blueprint for Healthier Intake.Food science & nutrition · 2025Article
- Natural Solutions to Antimicrobial Resistance: The Role of Essential Oils in Poultry Meat Preservation with Focus on Gram-Negative Bacteria.Foods (Basel, Switzerland) · 2024Review
- Can Front-of-Pack Labeling Encourage Food Reformulation? A Cross-Sectional Study on Packaged Bread.Foods (Basel, Switzerland) · 2024Article
- Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis.Foods (Basel, Switzerland) · 2023Article
- A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion.Current research in food science · 2023Article
- Flavoring of sea salt with Mediterranean aromatic plants affects salty taste perception.Journal of the science of food and agriculture · 2022Article
- Comparative Metabolomic Analysis of Moromi Fermented Using DifferentMolecules (Basel, Switzerland) · 2022Article
- The Effect of Processing Methods on Food Quality and Human Health: Latest Advances and Prospects.Foods (Basel, Switzerland) · 2022Article
- Different Shades ofFrontiers in microbiology · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
Abstract
Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people's health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20-30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO
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What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.