Impact of micronized salt in reducing the sodium content in fresh sausages (2024)
- Authors:
- USP affiliated authors: FELTRE, GABRIELA - ESALQ ; CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MANZI, JOÃO ANTÔNIO SANTOS - ESALQ ; ARAÚJO, CHIMENES DARLAN LEAL DE - ESALQ ; KRAUSKOPF, MONIQUE MARCONDES - ESALQ ; BARBOSA, JOSÉ ANDREW DE LIRA - ESALQ ; CAVALCANTE, CECYLYANA LEITE - ESALQ
- Unidade: ESALQ
- DOI: 10.3390/foods13030459
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; CONSUMIDOR; EMBUTIDOS; SAL (CONDIMENTO); SÓDIO; TEXTURA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
ARAÚJO, Chimenes Darlan Leal de et al. Impact of micronized salt in reducing the sodium content in fresh sausages. Foods, v. 13, p. 1-11, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13030459. Acesso em: 13 fev. 2026. -
APA
Araújo, C. D. L. de, Krauskopf, M. M., Manzi, J. A. M., Barbosa, J. A. de L., Cavalcante, C. L., Feltre, G., et al. (2024). Impact of micronized salt in reducing the sodium content in fresh sausages. Foods, 13, 1-11. doi:10.3390/foods13030459 -
NLM
Araújo CDL de, Krauskopf MM, Manzi JAM, Barbosa JA de L, Cavalcante CL, Feltre G, Rios-Mera JD, Saldaña E, Contreras Castillo CJ. Impact of micronized salt in reducing the sodium content in fresh sausages [Internet]. Foods. 2024 ; 13 1-11.[citado 2026 fev. 13 ] Available from: https://doi.org/10.3390/foods13030459 -
Vancouver
Araújo CDL de, Krauskopf MM, Manzi JAM, Barbosa JA de L, Cavalcante CL, Feltre G, Rios-Mera JD, Saldaña E, Contreras Castillo CJ. Impact of micronized salt in reducing the sodium content in fresh sausages [Internet]. Foods. 2024 ; 13 1-11.[citado 2026 fev. 13 ] Available from: https://doi.org/10.3390/foods13030459 - Effect of intermediate ultimate pH beef over ageing time on Longissimus lumborum muscle proteome from grass-fed Nellore
- The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period
- Proteomic analysis of partially purified mitochondrial fraction of beef: impact of ultimate pH and aging time on color stability
- Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods
- Influence of micronized salt and high-power ultrasound on the quality of beef burgers
- Perfil de ácidos graxos de carne bovina cozida com diferentes faixas de pH final
- Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts
- Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH
- Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties
- Digestibilidades de nutrientes e da energia de coprodutos do milho em suínos de diferentes idades
Informações sobre o DOI: 10.3390/foods13030459 (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
3181695-Impact_of_Microni... | Direct link |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
