Effect of Salt Content Reduction on Food Processing Technology

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F22%3A1166" target="_blank" >RIV/00027022:_____/22:1166 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/10/9/2237/htm" target="_blank" >https://www.mdpi.com/2304-8158/10/9/2237/htm</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods10092237" target="_blank" >10.3390/foods10092237</a>

Jazyk výsledku

čeština

Název v původním jazyce

Effect of Salt Content Reduction on Food Processing Technology

Popis výsledku v původním jazyce

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. 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. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. Salt reduction results in myofibrillar proteins’ solubility, water binding activity and colour intensity changes.

Název v anglickém jazyce

Effect of Salt Content Reduction on Food Processing Technology

Popis výsledku anglicky

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. 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. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. Salt reduction results in myofibrillar proteins’ solubility, water binding activity and colour intensity changes.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/LM2018100" target="_blank" >LM2018100: Infrastruktura pro propagaci metrologie v potravinářství a výživě v České republice</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

FOODS

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

10

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

30

Strana od-do

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Kód UT WoS článku

000700293900001

EID výsledku v databázi Scopus

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