Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due
to growing concerns about the adverse effects of excessive NaCl consumption, how to …

Thermal processing is an inevitable part of the processing and preparation of meat and meat
products for human consumption. However, thermal processing techniques, both …

Sodium salt is one of the important additives in food processing. However, excessive intake
of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in …

Seafood products have been one of the main drivers behind the popularity of high‐pressure
processing (HPP) in the food industry owing to a high demand for fresh ready‐to‐eat …

The push for non-thermal food processing methods has emerged due to the challenges
associated with thermal food processing methods, for instance, high operational costs and …

Background Due to the high NaCl contents of meat products, a reduction in their sodium
levels is an ongoing focus for researchers, enterprises, and consumers. Current strategies …

Background Animal products are sources of highly bioavailable proteins and make a
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …

The purpose of this study was to investigate the influence of two-step sequential cross-
linking induced by laccase and heat treatment on the conformation and gelling properties of …

Sodium salt is a pivotal ingredient in traditional fermented foods, but its excessive
consumption adversely affects human health, product quality, and production efficiency …

Background Excessive sodium consumption is a major public health concern associated
with chronic diseases. The food industry faces the challenge of develo** low-sodium …