{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,31]],"date-time":"2026-01-31T02:56:10Z","timestamp":1769828170325,"version":"3.49.0"},"reference-count":115,"publisher":"Elsevier","isbn-type":[{"value":"9780443153464","type":"print"}],"license":[{"start":{"date-parts":[[2024,1,1]],"date-time":"2024-01-01T00:00:00Z","timestamp":1704067200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,1,1]],"date-time":"2024-01-01T00:00:00Z","timestamp":1704067200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,1,1]],"date-time":"2024-01-01T00:00:00Z","timestamp":1704067200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2024,1,1]],"date-time":"2024-01-01T00:00:00Z","timestamp":1704067200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2024,1,1]],"date-time":"2024-01-01T00:00:00Z","timestamp":1704067200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2024,1,1]],"date-time":"2024-01-01T00:00:00Z","timestamp":1704067200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2024,1,1]],"date-time":"2024-01-01T00:00:00Z","timestamp":1704067200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2024]]},"DOI":"10.1016\/b978-0-443-15346-4.00003-3","type":"book-chapter","created":{"date-parts":[[2023,11,3]],"date-time":"2023-11-03T06:58:38Z","timestamp":1698994718000},"page":"65-86","source":"Crossref","is-referenced-by-count":3,"title":["Salt reduction and replacers in food production"],"prefix":"10.1016","author":[{"given":"Juana","family":"Fern\u00e1ndez-L\u00f3pez","sequence":"first","affiliation":[]},{"given":"Mirian","family":"Pateiro","sequence":"additional","affiliation":[]},{"given":"Jose Angel","family":"Perez-Alvarez","sequence":"additional","affiliation":[]},{"given":"Eva Mar\u00eda","family":"Santos","sequence":"additional","affiliation":[]},{"given":"Alfredo","family":"Teixeira","sequence":"additional","affiliation":[]},{"given":"Manuel","family":"Viuda-Martos","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib1","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.meatsci.2016.09.001","article-title":"Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl","volume":"123","author":"Agostinho dos Santos Alves","year":"2017","journal-title":"Meat Science"},{"issue":"8","key":"10.1016\/B978-0-443-15346-4.00003-3_bib2","first-page":"e16726","article-title":"Effects of ultrasound assisted emulsification on overall quality of reduced-sodium \u201cspam-like\u201d products elaborated with tilapia filleting by-products","volume":"46","author":"Alves dos Santos","year":"2022","journal-title":"Journal of Food Processing and Preservation"},{"issue":"4","key":"10.1016\/B978-0-443-15346-4.00003-3_bib3","doi-asserted-by":"crossref","first-page":"518","DOI":"10.1080\/10498850.2013.879241","article-title":"Reduction of salt in haddock mince: Effect of different salts on the solubility of proteins","volume":"25","author":"Andreetta-Gorelkina","year":"2016","journal-title":"Journal of Aquatic Food Product Technology"},{"issue":"5","key":"10.1016\/B978-0-443-15346-4.00003-3_bib4","doi-asserted-by":"crossref","first-page":"e12441","DOI":"10.1111\/joss.12441","article-title":"Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception","volume":"33","author":"Ant\u00fanez","year":"2018","journal-title":"Journal of Sensory Studies"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib5","doi-asserted-by":"crossref","first-page":"700","DOI":"10.1016\/j.lwt.2016.06.057","article-title":"Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata)","volume":"73","author":"Barbieri","year":"2016","journal-title":"LWT-Food Science and Technology"},{"issue":"3","key":"10.1016\/B978-0-443-15346-4.00003-3_bib6","first-page":"1","article-title":"Quality and sensorial evaluation of beef hamburger made with herbs, spices, and reduced sodium content","volume":"16","author":"Barbosa Carvalho","year":"2018","journal-title":"Journal of Culinary Science & Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib7","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.meatsci.2018.05.023","article-title":"Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction","volume":"145","author":"Barretto","year":"2018","journal-title":"Meat Science"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib8","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.cofs.2020.03.011","article-title":"Green technologies as a strategy to reduce NaCl and phosphate in meat products: An overview","volume":"40","author":"Basso Pinton","year":"2021","journal-title":"Current Opinion in Food Science"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib9","first-page":"1072","article-title":"NCD countdown 2030: Worldwide trends in non-communicable disease mortality and progress towards sustainable development goal target 3.4","volume":"392","author":"Bennett","year":"2018","journal-title":"Lancet North American Edition"},{"issue":"3","key":"10.1016\/B978-0-443-15346-4.00003-3_bib10","doi-asserted-by":"crossref","first-page":"677","DOI":"10.1093\/advances\/nmz134","article-title":"A systematic review of the sources of dietary salt around the World","volume":"11","author":"Bhat","year":"2020","journal-title":"Advances in Nutrition"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib11","doi-asserted-by":"crossref","first-page":"125622","DOI":"10.1016\/j.foodchem.2019.125622","article-title":"The application of pulsed electric field as a sodium reducing strategy for meat products","volume":"306","author":"Bhat","year":"2020","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/B978-0-443-15346-4.00003-3_bib12","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.tifs.2012.08.005","article-title":"Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception","volume":"29","author":"Busch","year":"2013","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib13","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1590\/S0101-20612012005000051","article-title":"The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage","volume":"32","author":"Carraro","year":"2012","journal-title":"Food Science and Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib14","series-title":"Woodhead publishing series in food science, technology and nutrition. Reducing salt in foods","first-page":"213","article-title":"Reduced salt and sodium in bread and other baked products","author":"Cauvain","year":"2019"},{"issue":"3","key":"10.1016\/B978-0-443-15346-4.00003-3_bib15","doi-asserted-by":"crossref","first-page":"e14351","DOI":"10.1111\/jfpp.14351","article-title":"Effect of the addition of edible mushroom flours (Agaricus bisporus and Pleurotus ostreatus) on physicochemical and sensory properties of cold-stored beef patties","volume":"44","author":"Cer\u00f3n-Guevara","year":"2020","journal-title":"Journal of Food Processing and Preservation"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib16","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/j.meatsci.2019.05.035","article-title":"Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage","volume":"156","author":"Chen","year":"2019","journal-title":"Meat Science"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib17","doi-asserted-by":"crossref","first-page":"9572","DOI":"10.3390\/ijerph18189572","article-title":"Current knowledge and behavior towards salt reduction among Hong Kong citizens: A cross\u2013sectional survey","volume":"18","author":"Cheung","year":"2021","journal-title":"International Journal of Environmental Research. Public Health"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib18","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1016\/j.powtec.2017.12.014","article-title":"Physical properties, morphology and saltiness of salt particles as affected by spray drying conditions and potassium chloride substitution","volume":"326","author":"Chindapan","year":"2018","journal-title":"Powder Technology"},{"issue":"1","key":"10.1016\/B978-0-443-15346-4.00003-3_bib19","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.meatsci.2013.06.022","article-title":"Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage","volume":"96","author":"Choi","year":"2014","journal-title":"Meat Science"},{"issue":"3","key":"10.1016\/B978-0-443-15346-4.00003-3_bib20","doi-asserted-by":"crossref","first-page":"e12945","DOI":"10.1111\/jfpp.12945","article-title":"Combined effects of sea mustard and transglutaminase on the quality characteristics of reduced-salt Frankfurters","volume":"41","author":"Choi","year":"2017","journal-title":"Journal of Food Processing and Preservation"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib21","doi-asserted-by":"crossref","first-page":"748","DOI":"10.5851\/kosfa.2015.35.6.748","article-title":"Effects of edible seaweed on physicochemical and sensory characteristics of reduced-salt frankfurters","volume":"35","author":"Choi","year":"2015","journal-title":"Korean Journal for Food Science of Animal Resources"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib22","doi-asserted-by":"crossref","first-page":"3093","DOI":"10.3390\/app11073093","article-title":"Strategies for reducing sodium intake in bakery products, a review","volume":"11","author":"Codin\u0103","year":"2021","journal-title":"Applied Science"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib23","doi-asserted-by":"crossref","first-page":"110272","DOI":"10.1016\/j.lwt.2020.110272","article-title":"Reduction of sodium content in frozen goat sausage using different types of salt","volume":"135","author":"da Silva Araujo","year":"2021","journal-title":"LWT-Food Science and Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib24","doi-asserted-by":"crossref","first-page":"107947","DOI":"10.1016\/j.meatsci.2019.107947","article-title":"Is it possible to reduce the cooking time of mortadellas using ultrasound without affecting their oxidative and microbiological quality?","volume":"159","author":"da Silva","year":"2020","journal-title":"Meat Science"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib25","doi-asserted-by":"crossref","first-page":"e12772","DOI":"10.1111\/joss.12772","article-title":"Salt reduction in potato chips using microparticulated salt and spices: A sensory study with consumers","author":"De Assis","year":"2022","journal-title":"Journal of Sensory Studies"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib26","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1016\/j.appet.2015.09.026","article-title":"Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa\u2019s new salt regulations","volume":"96","author":"De Kock","year":"2016","journal-title":"Appetite"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib27","doi-asserted-by":"crossref","first-page":"2567","DOI":"10.3390\/nu13082567","article-title":"Ketogenic diet, physical activity, and hypertension\u2014A narrative review","volume":"13","author":"Di Raimondo","year":"2021","journal-title":"Nutrients"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib28","doi-asserted-by":"crossref","first-page":"841","DOI":"10.1080\/10408390903044297","article-title":"Strategies to reduce sodium consumption: A food industry perspective","volume":"49","author":"D\u00f6tsch","year":"2009","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib29","doi-asserted-by":"crossref","first-page":"2901","DOI":"10.3390\/nu11122901","article-title":"The impact of herbs and spices on increasing the appreciation and intake of low-salt legume-based meals","volume":"11","author":"Dougkas","year":"2019","journal-title":"Nutrients"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib30","doi-asserted-by":"crossref","first-page":"1300","DOI":"10.3390\/molecules26051300","article-title":"Salt and aroma compound distributions influence flavour release and temporal perception while eating hot-served flans","volume":"26","author":"Emorine","year":"2021","journal-title":"Molecules (Basel, Switzerland)"},{"issue":"4","key":"10.1016\/B978-0-443-15346-4.00003-3_bib31","doi-asserted-by":"crossref","first-page":"S693","DOI":"10.1111\/1750-3841.12399","article-title":"Ham particle size influences saltiness perception in flans","volume":"79","author":"Emorine","year":"2014","journal-title":"Journal of Food Science"},{"key":"#cr-split#-10.1016\/B978-0-443-15346-4.00003-3_bib32.1","unstructured":"European Commission (EC). (2006). Regulation"},{"key":"#cr-split#-10.1016\/B978-0-443-15346-4.00003-3_bib32.2","unstructured":"(EC) No 1924\/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Off. J. Eur. Union, L 404, pp. 9-12."},{"issue":"2","key":"10.1016\/B978-0-443-15346-4.00003-3_bib33","first-page":"662","article-title":"The influence of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka (Clupeonella cultriventris caspia) during storage at \u00b1 4 \u00b0C","volume":"15","author":"Faralizadeh","year":"2016","journal-title":"Iranian Journal of Fisheries Sciences"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib34","doi-asserted-by":"crossref","first-page":"911","DOI":"10.1002\/fsn3.476","article-title":"Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf","volume":"5","author":"Farzana","year":"2017","journal-title":"Food Science and Nutrition"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib35","doi-asserted-by":"crossref","first-page":"584","DOI":"10.1016\/j.lwt.2018.03.001","article-title":"Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers","volume":"92","author":"Fellendorf","year":"2018","journal-title":"LWT-Food Science and Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib36","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.lwt.2018.03.018","article-title":"Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase","volume":"93","author":"Feng","year":"2018","journal-title":"LWT-Food Science and Technology"},{"issue":"1","key":"10.1016\/B978-0-443-15346-4.00003-3_bib37","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/joss.12129","article-title":"Salting potency and time-intensity profile of microparticulated sodium chloride in shoestring potatoes","volume":"30","author":"Freire","year":"2015","journal-title":"Journal of Sensory Studies"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib38","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1161\/HYPERTENSIONAHA.119.14240","article-title":"High blood pressure and cardiovascular disease","volume":"75","author":"Fuchs","year":"2020","journal-title":"Hypertension"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib39","doi-asserted-by":"crossref","first-page":"108001","DOI":"10.1016\/j.meatsci.2019.108001","article-title":"Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters","volume":"161","author":"Garicano Vilar","year":"2020","journal-title":"Meat Science"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib40","doi-asserted-by":"crossref","first-page":"1651","DOI":"10.1007\/s00217-019-03277-1","article-title":"Sodium reduction in selected fish products by means of salt substitutes","volume":"245","author":"Giese","year":"2019","journal-title":"European Food Research and Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib41","doi-asserted-by":"crossref","first-page":"24825","DOI":"10.3402\/fnr.v58.24825","article-title":"Salt reduction in vegetable soup does not affect saltiness intensity and liking in the elderly and children","volume":"58","author":"Gon\u00e7alves","year":"2014","journal-title":"Food and Nutrition Research"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib42","doi-asserted-by":"crossref","first-page":"102710","DOI":"10.1016\/j.ifset.2021.102710","article-title":"Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products","volume":"71","author":"Guerra Monteiro","year":"2021","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib43","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.tifs.2020.03.039","article-title":"Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products","volume":"100","author":"Gull\u00f3n","year":"2020","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib44","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.cofs.2020.05.005","article-title":"Inclusion of seaweeds as healthy approach to formulate new low-salt meat products","volume":"40","author":"Gull\u00f3n","year":"2021","journal-title":"Current Opinion in Food Science"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib45","doi-asserted-by":"crossref","first-page":"39545","DOI":"10.1039\/C9RA07019B","article-title":"Hydrolysis and oxidation of protein and lipids in dry-salted grass carp (Ctenopharyngodon idella) as affected by partial substitution of NaCl with KCl and amino acids","volume":"9","author":"Guo","year":"2019","journal-title":"RSC Advances"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib46","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.cep.2010.10.008","article-title":"Bouillon cube process design by applying product driven process synthesis","volume":"50","author":"Gupta","year":"2011","journal-title":"Chemical Engineering and Processing"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib47","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodres.2016.02.006","article-title":"The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life","volume":"84","author":"Horita","year":"2016","journal-title":"Food Research International"},{"issue":"19","key":"10.1016\/B978-0-443-15346-4.00003-3_bib48","first-page":"201","article-title":"Mixture design for formulation optimization of low sodium compounds of surimi gel from grass carp","volume":"37","author":"Hu","year":"2016","journal-title":"Science and Technology of Food Industry"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib49","doi-asserted-by":"crossref","first-page":"111022","DOI":"10.1016\/j.foodres.2022.111022","article-title":"Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules","volume":"155","author":"Hurst","year":"2022","journal-title":"Food Research International"},{"issue":"1","key":"10.1016\/B978-0-443-15346-4.00003-3_bib50","doi-asserted-by":"crossref","first-page":"117","DOI":"10.3390\/app11010117","article-title":"Ultrasound for meat processing: Effects of salt reduction and storage on meat quality parameters","volume":"11","author":"Inguglia","year":"2021","journal-title":"Applied Science"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib51","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.tifs.2016.10.016","article-title":"Salt reduction strategies in processed meat products \u2013 A review","volume":"59","author":"Inguglia","year":"2017","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib52","doi-asserted-by":"crossref","DOI":"10.3402\/fnr.v60.30463","article-title":"Reduction of sodium content in spicy soups using monosodium glutamate","volume":"60","author":"Jinap","year":"2016","journal-title":"Food & Nutrition Research"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib53","first-page":"768","article-title":"Quality characteristics of low-salt chicken sausage supplemented with a winter mushroom powder","volume":"38","author":"Jo","year":"2018","journal-title":"Korean Journal for Food Science of Animal Resources"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib54","doi-asserted-by":"crossref","first-page":"515","DOI":"10.5851\/kosfa.2015.35.4.515","article-title":"Optimization for reduced-fat\/low-NaCl meat emulsion systems with sea mustard (Undaria pinnatifida) and phosphate","volume":"35","author":"Kim","year":"2015","journal-title":"Korean Journal for Food Science of Animal Resources"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib55","series-title":"Novel food fermentation technologies","first-page":"155","article-title":"Novel thermal technologies and fermentation","author":"Koubaa","year":"2016"},{"issue":"2","key":"10.1016\/B978-0-443-15346-4.00003-3_bib56","doi-asserted-by":"crossref","first-page":"378","DOI":"10.1016\/j.fshw.2022.07.040","article-title":"Mushroom \u03b2-glucan and polyphenol formulations as natural immunity boosters and balancers: Nature of the application","volume":"12","author":"Kozarski","year":"2023","journal-title":"Food Science and Human Wellness"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib57","doi-asserted-by":"crossref","first-page":"e13712","DOI":"10.1111\/jfpp.13712","article-title":"Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage","volume":"42","author":"Lee","year":"2018","journal-title":"Journal of Food Processing and Preservation"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib58","doi-asserted-by":"crossref","first-page":"783","DOI":"10.5851\/kosfa.2015.35.6.783","article-title":"Effects of glasswort (Salicornia herbacea L.) hydrates on quality characteristics of reduced-salt, reduced-fat frankfurters","volume":"35","author":"Lim","year":"2015","journal-title":"Korean Journal for Food Science of Animal Resources"},{"issue":"5","key":"10.1016\/B978-0-443-15346-4.00003-3_bib59","doi-asserted-by":"crossref","first-page":"1056","DOI":"10.1111\/1541-4337.12277","article-title":"Sodium reduction in bread: A role for glasswort (Salicornia ramosissima J. woods)","volume":"16","author":"Lopes","year":"2017","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib60","doi-asserted-by":"crossref","first-page":"763","DOI":"10.1016\/j.foodcont.2014.10.019","article-title":"Physicochemical and microbial changes during the manufacturing process of dry-cured lac\u00f3n salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride","volume":"50","author":"Lorenzo","year":"2015","journal-title":"Food Control"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib61","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.foodchem.2017.12.014","article-title":"Free amino acids and 5\u2032-nucleotides in Finnish forest mushrooms","volume":"247","author":"Manninen","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib62","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/j.ifset.2014.05.004","article-title":"The acceleration of pork curing by power ultrasound: A pilot-scale production","volume":"26","author":"McDonnell","year":"2014","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"1","key":"10.1016\/B978-0-443-15346-4.00003-3_bib63","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1094\/CCHEM-05-13-0089-R","article-title":"Sodium reduction in bread using low-sodium sea salt","volume":"91","author":"Miller","year":"2014","journal-title":"Cereal Chemistry"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib64","doi-asserted-by":"crossref","first-page":"1036","DOI":"10.1016\/j.foodres.2011.03.007","article-title":"Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup","volume":"44","author":"Mitchell","year":"2011","journal-title":"Food Research International"},{"issue":"9","key":"10.1016\/B978-0-443-15346-4.00003-3_bib65","doi-asserted-by":"crossref","first-page":"5946","DOI":"10.3168\/jds.2015-9658","article-title":"Nano spray-dried sodium chloride and its effects on the microbiological and sensory characteristics of surface-salted cheese crackers","volume":"98","author":"Moncada","year":"2015","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib66","doi-asserted-by":"crossref","first-page":"1266","DOI":"10.1016\/j.meatsci.2013.11.010","article-title":"The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages","volume":"96","author":"O\u2019Flynn","year":"2014","journal-title":"Meat Science"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib67","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1016\/j.fpsl.2018.06.008","article-title":"Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids","volume":"17","author":"O\u2019Neill","year":"2018","journal-title":"Food Packaging and Shelf Life"},{"issue":"1","key":"10.1016\/B978-0-443-15346-4.00003-3_bib68","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1111\/ijfs.13001","article-title":"Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat","volume":"51","author":"Ojha","year":"2016","journal-title":"International Journal of Food Science & Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib69","doi-asserted-by":"crossref","first-page":"100230","DOI":"10.1016\/j.ajpc.2021.100230","article-title":"Age and sex disparities in hypertension control: The multi-ethnic study of atherosclerosis (MESA)","volume":"8","author":"Osude","year":"2021","journal-title":"American Journal of Preventive Cardiology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib70","doi-asserted-by":"crossref","first-page":"e14607","DOI":"10.1111\/jfpp.14607","article-title":"Application of ultrasound-assisted and tumbling dry-curing techniques for reduced-sodium bacon","volume":"44","author":"Pan","year":"2020","journal-title":"Journal of Food Processing and Preservation"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib71","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.cofs.2020.10.029","article-title":"Metallic-based salt substitutes to reduce sodium content in meat products","volume":"38","author":"Pateiro","year":"2021","journal-title":"Current Opinion in Food Science"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib72","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s43014-019-0006-3","article-title":"Use of Agaricus bisporus mushroom in beef burgers: Antioxidant, flavor enhancer and fat replacing potential","volume":"1","author":"Patinho","year":"2019","journal-title":"Food Production, Processing and Nutrition"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib73","series-title":"Woodhead publishing series in food science, technology and nutrition","first-page":"185","article-title":"Reducing salt levels in seafood products","author":"Pedro","year":"2019"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib74","doi-asserted-by":"crossref","first-page":"576","DOI":"10.3390\/foods11040576","article-title":"Effect of the partial substitution of sodium chloride on the gel properties and flavor quality of unwashed fish mince gels from grass carp","volume":"11","author":"Pi","year":"2022","journal-title":"Foods"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib75","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1016\/j.meatsci.2017.02.020","article-title":"The impact of high hydrostatic pressure on the functionality and consumer acceptability of reduced sodium naturally cured wieners","volume":"129","author":"Pietrasik","year":"2017","journal-title":"Meat Science"},{"issue":"3","key":"10.1016\/B978-0-443-15346-4.00003-3_bib76","doi-asserted-by":"crossref","first-page":"675","DOI":"10.1016\/j.foodres.2015.07.004","article-title":"The morphology of salt crystals affects the perception of saltiness","volume":"76","author":"Quilaqueo","year":"2015","journal-title":"Food Research International"},{"issue":"2","key":"10.1016\/B978-0-443-15346-4.00003-3_bib77","doi-asserted-by":"crossref","first-page":"114","DOI":"10.18485\/meattech.2018.59.2.6","article-title":"Partial replacement of sodium chloride with potassium chloride or ammonium chloride in a prepared meal \u2013 Cooked peas with pork burger","volume":"59","author":"Raseta","year":"2018","journal-title":"Meat Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib78","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.lwt.2019.03.069","article-title":"Sodium-chloride reduction by substitution with potassium, calcium and magnesium salts in wheat bread","volume":"108","author":"Rei\u00dfner","year":"2019","journal-title":"LWT-Food Science and Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib79","doi-asserted-by":"crossref","first-page":"22","DOI":"10.1016\/j.jfoodeng.2017.04.031","article-title":"Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment","volume":"211","author":"Rizo","year":"2017","journal-title":"Journal of Food Engineering"},{"issue":"38B","key":"10.1016\/B978-0-443-15346-4.00003-3_bib80","doi-asserted-by":"crossref","first-page":"328","DOI":"10.1016\/j.ifset.2016.09.020","article-title":"Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content","volume":"2016","author":"Rodrigues","year":"2016","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib81","doi-asserted-by":"crossref","first-page":"100486","DOI":"10.1016\/j.ijgfs.2022.100486","article-title":"Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality","volume":"27","author":"Rodriguez de Marco","year":"2022","journal-title":"International Journal of Gastronomy and Food Science"},{"issue":"4","key":"10.1016\/B978-0-443-15346-4.00003-3_bib82","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1016\/S0309-1740(02)00178-X","article-title":"Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages","volume":"64","author":"Ruusunen","year":"2003","journal-title":"Meat Science"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib83","doi-asserted-by":"crossref","first-page":"2237","DOI":"10.3390\/foods10092237","article-title":"Effect of Salt Content Reduction on Food Processing Technology","volume":"10","author":"Rysov\u00e1","year":"2021","journal-title":"Foods"},{"issue":"5","key":"10.1016\/B978-0-443-15346-4.00003-3_bib84","doi-asserted-by":"crossref","first-page":"1768","DOI":"10.1093\/advances\/nmab008","article-title":"A systematic review of salt reduction initiatives around the world: A midterm evaluation of progress towards the 2025 global non-communicable diseases salt reduction target","volume":"12","author":"Santos","year":"2021","journal-title":"Advances in Nutrition"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib85","doi-asserted-by":"crossref","first-page":"130","DOI":"10.3382\/japr\/pfw054","article-title":"Development of cooked and smoked chicken sausage with reduced sodium and fat","volume":"26","author":"Schmidt","year":"2017","journal-title":"Journal of Applied Poultry Research"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib86","doi-asserted-by":"crossref","first-page":"149","DOI":"10.17221\/152\/2016-CJFS","article-title":"Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products","volume":"35","author":"Seong","year":"2017","journal-title":"Czech Journal of Food Science"},{"issue":"10","key":"10.1016\/B978-0-443-15346-4.00003-3_bib87","first-page":"3931","article-title":"Reduction of sodium chloride: A review","volume":"102","author":"Shen","year":"2022","journal-title":"Journal of the Science and food and Agriculture"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib88","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/j.jcs.2016.10.010","article-title":"Current status of salt reduction in bread and bakery products \u2013 A review","volume":"72","author":"Silow","year":"2016","journal-title":"Journal of Cereal Science"},{"issue":"1","key":"10.1016\/B978-0-443-15346-4.00003-3_bib89","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1111\/jfpe.12197","article-title":"Quality of dough and bread prepared with sea salt or sodium chloride: Low-sodium bread quality","volume":"39","author":"Simsek","year":"2015","journal-title":"Journal of Food Process Engineering"},{"issue":"1","key":"10.1016\/B978-0-443-15346-4.00003-3_bib90","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1590\/1678-457x.32216","article-title":"Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: Effect on the physical, physicochemical and sensory parameters","volume":"37","author":"Souza Gusm\u00e3o","year":"2017","journal-title":"Food Science and Technology, Campinas"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib91","doi-asserted-by":"crossref","first-page":"1089","DOI":"10.1007\/s11947-015-1476-1","article-title":"Partial replacement of NaCl in bread from durum wheat (Triticum turgidum L subsp. durum Desf.) with KCl and yeast extract: Evaluation of quality parameters during long storage","volume":"8","author":"Spina","year":"2015","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib92","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/j.meatsci.2017.05.021","article-title":"Influence of sodium chloride reduction and replacement with potassium chloride-based salts on the sensory and physico-chemical characteristics of pork sausage patties","volume":"133","author":"Stanley","year":"2017","journal-title":"Meat Science"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib93","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1016\/j.tifs.2020.03.002","article-title":"Plant-derived seasonings as sodium salt replacers in food","volume":"99","author":"Taladrid","year":"2020","journal-title":"Trends in Food Science & Technology"},{"issue":"3","key":"10.1016\/B978-0-443-15346-4.00003-3_bib94","first-page":"306","article-title":"Control of pathogenic bacteria in cooked duck blood curd using sodium diacetate and sodium chloride","volume":"19","author":"Tangwatcharin","year":"2019","journal-title":"Current Applied Science and Technology"},{"issue":"6","key":"10.1016\/B978-0-443-15346-4.00003-3_bib95","doi-asserted-by":"crossref","first-page":"1700449","DOI":"10.1002\/ejlt.201700449","article-title":"NaCl replacement with KCl affects lipolysis, microbiological and sensorial features of Soppressata molisana","volume":"120","author":"Tremonte","year":"2018","journal-title":"European Journal of Lipid Science and Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib96","doi-asserted-by":"crossref","first-page":"101141","DOI":"10.1016\/j.pmedr.2020.101141","article-title":"Alcohol consumption, hypertension and obesity: Relationship patterns along different age groups in Uganda","volume":"19","author":"Tumwesigye","year":"2020","journal-title":"Preventive Medicine Reports"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib97","doi-asserted-by":"crossref","first-page":"715","DOI":"10.1016\/j.lwt.2009.12.006","article-title":"Effect of sodium chloride replacement and apple pulp inclusion on the physic-chemical, textural and sensory properties of low fat chicken nuggets","volume":"43","author":"Verma","year":"2010","journal-title":"LWT-Food Science and Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib98","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1016\/j.powtec.2020.09.079","article-title":"Size-dependent enhancement in salt perception: Spraying approaches to reduce sodium content in foods","volume":"378","author":"Vinitha","year":"2021","journal-title":"Powder Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib114","doi-asserted-by":"crossref","first-page":"110933","DOI":"10.1016\/j.foodres.2021.110933","article-title":"Conventional and emerging approaches for reducing dietary intake of salt","volume":"152","author":"Vinitha","year":"2022","journal-title":"Food Research International"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib99","doi-asserted-by":"crossref","first-page":"4344","DOI":"10.3390\/app12094344","article-title":"The effect of sea salt with low sodium content on dough rheological properties and bread quality","volume":"12","author":"Voinea","year":"2022","journal-title":"Applied Sciences"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib100","doi-asserted-by":"crossref","first-page":"112311","DOI":"10.1016\/j.lwt.2021.112311","article-title":"Low-salted salmon: Effects of salt reduction on physicochemical, lipidomic, and sensory characteristics","volume":"152","author":"Wang","year":"2021","journal-title":"LWT-Food Science and Technology"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib101","unstructured":"WHO. (2021a). Cardiovascular disease. Accessed July 2021. Available from: https:\/\/www.who.int\/news-room\/fact-sheets\/detail\/cardiovascular-diseases-(cvds)."},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib102","unstructured":"WHO. (2021b). Hypertension. Accessed July 2021. Available from: https:\/\/www.who.int\/news-room\/fact-sheets\/detail\/hypertension#:~:text=Approximately%201%20in%205%20adults,33%25%20between%202010%20and%202030."},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib103","unstructured":"WHO. (2021c). Salt reduction. Accessed July 2021. Available from: https:\/\/www.who.int\/news-room\/fact-sheets\/detail\/salt-reduction."},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib104","unstructured":"WHO. (2022). World health statistics 2022: Monitoring health for the SDGs, sustainable development goals (pp. 1\u2013131). World Health Organization. Geneva 2022."},{"issue":"5","key":"10.1016\/B978-0-443-15346-4.00003-3_bib105","doi-asserted-by":"crossref","first-page":"2232","DOI":"10.1111\/ijfs.14476","article-title":"Texture and colour characteristics, and optimization of sodium chloride, potassium chloride and glycine of reduced-sodium frankfurter","volume":"55","author":"Wilailux","year":"2020","journal-title":"International Journal of Food Science and Technology"},{"issue":"2","key":"10.1016\/B978-0-443-15346-4.00003-3_bib106","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1002\/fsn3.824","article-title":"Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties","volume":"7","author":"Wong","year":"2019","journal-title":"Food Science and Nutrition"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib107","doi-asserted-by":"crossref","first-page":"2610","DOI":"10.3390\/foods10112610","article-title":"Combined effect of high-pressure processing with spice extracts on quality of low-salt sausage during refrigerated storage","volume":"10","author":"Xiao","year":"2021","journal-title":"Foods"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib108","doi-asserted-by":"crossref","first-page":"132890","DOI":"10.1016\/j.foodchem.2022.132890","article-title":"Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate","volume":"387","author":"Yang","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib109","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/j.ifset.2015.02.013","article-title":"Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions","volume":"29","author":"Yang","year":"2015","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib110","doi-asserted-by":"crossref","first-page":"110394","DOI":"10.1016\/j.lwt.2020.110394","article-title":"HPP improves the emulsion properties of reduced fat and salt meat batters by promoting the adsorption of proteins at fat droplets\/water interface","volume":"137","author":"Yang","year":"2021","journal-title":"LWT-Food Science and Technology"},{"issue":"1","key":"10.1016\/B978-0-443-15346-4.00003-3_bib111","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/19476337.2021.2008510","article-title":"Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels","volume":"20","author":"Yu","year":"2022","journal-title":"CyTA - Journal of Food"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib112","doi-asserted-by":"crossref","first-page":"408","DOI":"10.1016\/j.fshw.2021.04.003","article-title":"Healthy function and high valued utilization of edible fungi","volume":"10","author":"Zhang","year":"2021","journal-title":"Food Science and Human Wellness"},{"key":"10.1016\/B978-0-443-15346-4.00003-3_bib113","doi-asserted-by":"crossref","first-page":"108008","DOI":"10.1016\/j.foodcont.2021.108008","article-title":"High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt","volume":"126","author":"Zhou","year":"2021","journal-title":"Food Control"}],"container-title":["Strategies to Improve the Quality of Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780443153464000033?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780443153464000033?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,8,9]],"date-time":"2025-08-09T01:27:32Z","timestamp":1754702852000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/B9780443153464000033"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024]]},"ISBN":["9780443153464"],"references-count":115,"URL":"https:\/\/doi.org\/10.1016\/b978-0-443-15346-4.00003-3","relation":{},"subject":[],"published":{"date-parts":[[2024]]}}}