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Items: 18

1.

Reducing salt: A challenge for the meat industry.

Desmond E.

Meat Sci. 2006 Sep;74(1):188-96. doi: 10.1016/j.meatsci.2006.04.014.

PMID:
22062728
2.

Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef.

Baublits RT, Pohlman FW, Brown AH Jr, Yancey EJ, Johnson ZB.

Meat Sci. 2006 Apr;72(4):704-12. doi: 10.1016/j.meatsci.2005.09.023.

PMID:
22061883
3.

A systematic survey of the sodium contents of processed foods.

Webster JL, Dunford EK, Neal BC.

Am J Clin Nutr. 2010 Feb;91(2):413-20. doi: 10.3945/ajcn.2009.28688. Erratum in: Am J Clin Nutr. 2010 Oct;92(4):1003.

4.

Effect of beverage glucose and sodium content on fluid delivery.

Jeukendrup AE, Currell K, Clarke J, Cole J, Blannin AK.

Nutr Metab (Lond). 2009 Feb 20;6:9. doi: 10.1186/1743-7075-6-9.

5.

Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth.

Bautista-Gallego J, Arroyo-López FN, Durán-Quintana MC, Garrido-Fernandez A.

J Food Prot. 2008 Jul;71(7):1412-21.

PMID:
18680941
6.

Properties, translucence, and microstructure of Pacific white shrimp treated with mixed phosphates as affected by freshness and deveining.

Rattanasatheirn N, Benjakul S, Visessanguan W, Kijroongrojana K.

J Food Sci. 2008 Jan;73(1):S31-40. doi: 10.1111/j.1750-3841.2007.00603.x.

PMID:
18211367
7.

Fluid needs for training and competition in athletics.

Shirreffs SM, Casa DJ, Carter R 3rd; International Association of Athletics Federations..

J Sports Sci. 2007;25 Suppl 1:S83-91. Review. Erratum in: J Sports Sci. 2009 Apr;27(6):667.

PMID:
18049986
8.

Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement.

Nabors LO.

J Food Sci. 2007 Jun;72(5):x; author reply x-xii. No abstract available.

PMID:
17995757
9.

Application of emulsifiers/stabilizers in dairy products of high rheology.

Lal SN, O'Connor CJ, Eyres L.

Adv Colloid Interface Sci. 2006 Nov 16;123-126:433-7. Review.

PMID:
16806031
10.

Effect of pH, NaCl content, and temperature on growth and survival of Arcobacter spp.

D'Sa EM, Harrison MA.

J Food Prot. 2005 Jan;68(1):18-25.

PMID:
15690799
12.

Shelf life and safety concerns of bakery products--a review.

Smith JP, Daifas DP, El-Khoury W, Koukoutsis J, El-Khoury A.

Crit Rev Food Sci Nutr. 2004;44(1):19-55. Review.

PMID:
15077880
13.
14.

Basic aspects of food preservation by hurdle technology.

Leistner L.

Int J Food Microbiol. 2000 Apr 10;55(1-3):181-6. Review.

PMID:
10791741
15.

Effect of water rinsing on sodium content of selected foods.

Vermeulen RT, Sedor FA, Kimm SY.

J Am Diet Assoc. 1983 Apr;82(4):394-6.

PMID:
6833685
16.

Removal of electrolytes from institutionally packaged foods.

Weaver CM, Troyer CY, Pinter S.

J Am Diet Assoc. 1984 Mar;84(3):319-22.

PMID:
6699324
17.

Food preservatives and the microbiological consequences of their reduction or omission.

Roberts TA, McClure PJ.

Proc Nutr Soc. 1990 Feb;49(1):1-12. Review. No abstract available.

PMID:
2190223
18.

Sodium in four canned vegetables. Effect of rinsing and heating in water.

Sinar LJ, Mason M.

J Am Diet Assoc. 1975 Feb;66(2):155-7.

PMID:
1112956
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