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 …

Sodium chloride (NaCl) has a significant role in food's texture, shelf life, and flavour. The
increasing consumption of foods with high amounts of NaCl leads to life-threatening …

This study aims to determine the impact of dietary energy levels on rumen microbial
composition and its relationship to the quality of Black Tibetan sheep meat by applying …

The purpose of this study was to investigate the effects of lactic acid bacteria (LAB) including
Lactobacillus curvatus, Lactobacillus sakei, Weissella hellenica, and Lactobacillus …

This study aimed to investigate the effects of dielectric barrier discharge cold plasma (DBD-
CP) on meat quality and emulsifying properties of pork myofibrillar protein (MP). Particle …

Dry-cured ham is important source of bioactive peptides. In this study, the antioxidant
activities of peptides and components from low and fully salted dry-cured hams were …

This study aimed to investigate the effect of different concentrations of Staphylococcus (S.)
xylosus protease on the proteolysis, quality characteristics, flavor development, and sensory …

The taste and odour profiles of dry sausages separately inoculated with four autochthonous
yeasts (Debaryomyces hansenii SH4, Candida zeylanoides DQ7, Torulaspora delbrueckii …

The effect of the addition of different levels of S. carnosus protease (0, 0.15, 0.30, 0.45 and
0.60 g/kg raw meat) on the proteolysis, quality characteristics, and flavor development of …

The objective of this study was to investigate effects of soy protein isolate (SPI), egg white
protein (EW) and whey protein isolate (WPI) on flavor characteristics of silver carp surimi. A …