ExLibris header image
SFX Logo
Title: FDA plans action on sodium in foods
Source:

Science [0036-8075] Smith, R J yr:1981


Collapse list of basic services Basic
Sorry, no full text available...
Please use the document delivery service (see below)  
Holding information
Holdings in library search engine ALBERT GO
Document delivery
Request document via Library/Bibliothek GO
Users interested in this article also expressed an interest in the following:
1. "Developing flavors worth their salt.(food processing methods to reduce sodium)." Food technology 59.7 (2005): 66-. Link to SFX for this item
2. Carr, C. "SODIUM IN FOOD: SHAKING OUT CHANGES." Supermarket news (2007): -63. Link to SFX for this item
3. Webster, Jacqueline L. "systematic survey of the sodium contents of processed foods [Erratum: 2010 Oct., v. 92, no .4, p. 1003]." The American journal of clinical nutrition 91.2 (2010): 413-420. Link to SFX for this item
4. Fusaro, D. "Salt gets in some licks.(Editor's Plate)(food processing and the sodium debate)(Column)." Food processing 72.8 (2011): 7-. Link to SFX for this item
5. Liem, Russell S J G. "Reducing sodium in foods: The effect on flavor." Nutrients 3.6 (2011): 694-711. Link to Full Text for this item Link to SFX for this item
6. Gomes, A. "Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride." Journal of dairy science 94.6 (2011): 2701-2706. Link to SFX for this item
7. Dotsch, M. "Strategies to Reduce Sodium Consumption: A Food Industry Perspective." Critical Reviews in Food Science and Nutrition 49.10 (2009): 841-851. Link to SFX for this item
8. Albarracin, W. "Salt in food processing; usage and reduction: a review.(Report)." International journal of food science & technology 46.7 (2011): 1329-. Link to Full Text for this item Link to SFX for this item
9. Monteiro, VS. "Effect of the pH on the proteolysis of Prato cheese during ripening." Journal of Animal Science 83 (2005): 142-142. Link to SFX for this item
10. J. Grummer, J. "Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers." Journal of dairy science 95.6: 2830-2839. Link to SFX for this item
11. Taibi, A. "Comparative transcriptome analysis of Lactococcus lactis subsp cremoris strains under conditions simulating Cheddar cheese manufacture." International journal of food microbiology 146.3 (2011): 263-275. Link to SFX for this item
12. AbuGhazaleh, M.M. A. "The effect of substituting fish oil in dairy cow diets with docosahexaenoic acid-micro algae on milk composition and fatty acids profile." Journal of dairy science 92.12 (2009): 6156-6159. Link to SFX for this item
13. Adriano, A.F. Faria C. "Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties." Trends in food science & technology 22.6 (2011): 276-291. Link to SFX for this item
14. Funderburk, F R R. "Phenylpropanolamine and blood pressure: a review of prospective studies." The American journal of clinical nutrition 55.1 Suppl (1991): 206-210. Link to SFX for this item
15. Hess, M A A. "Taste: the neglected nutritional factor." Journal of the American Dietetic Association 97.10 Suppl 2 (1997): 205-7. Link to SFX for this item
16. Breslin, P. "Interactions among salty, sour and bitter compounds." Trends in food science & technology 7.12 (1996): 390-399. Link to Full Text for this item Link to SFX for this item
17. Jacobson, Michael F. "Sodium content of processed foods: 1983-2004." The American journal of clinical nutrition 81.4 (2005): 941-2. Link to SFX for this item
18. Ash, S. "Evidence based practice guidelines for the nutritional management of chronic kidney disease." Nutrition & dietetics 63.S2 (2006): 33-45. Link to Full Text for this item Link to SFX for this item
View More...
View Less...
Select All Clear All

Expand list of advanced services Advanced
A service provided by the Library of the Wissenschaftspark Albert Einstein, Potsdam, Germany.
© 2005 SFX by Ex Libris Inc.