An analysis of the proximate composition of the burgers showed that the raw burgers did not differ in their moisture, protein, or fat contents, while the cooked ones did not differ in their salt contents. The results of a hedonic assessment of beef burgers with varied spatial ...
The salt content was higher in soup and stew despite of low salinity, due to the large quantity per serving. The salt contents of soups and kimchi ... JN Kim,S Park,S Ahn,... - 《Korean Journal of Community Nutrition》 被引量: 13发表: 2013年 Salt content of school meals and compar...
High blood pressure (BP) is a major cause of cardiovas- cular disease in adults; however, its origins commonly begin in childhood.3,4 In children, excessive salt intake by overeating or consuming fast food has also been reported.5,6 The mortality rate of strokes in adults was previously ...
PROBLEM TO BE SOLVED: To obtain a soy sauce-like seasoning capable of being suitably used for the dietary therapy and health promotion of diseased patients restricted in the intake of common salt, proteins, phosphorus and/or potassium by reducing the contents of the common salt, the proteins,...
In bread baking the percentage of salt added that is considered normal, ranges from 1.8% to 2.2% of the total amount of flour, depending on the recipe and personal preference. Low salt contents can lead to bland loaves, anything over the 2.2% norm will likely be considered too salty. The...
Samples were analyzed for moisture, fat, protein and ash contents, salt uptake, pH, and hardness. Three percentages of salt in brine (8, 15, and 18%) and three concentrations of double-strength chymosin (0.5, 1, and 2.5 ml/10 L of milk) were investigated. Salt had a ...
and microbial inactivation in foods during RF treatment. Also, the quality changes occurring during RF heating at different salt contents have not been reported. In order to optimize treatment conditions for RF heating without affecting product quality, an investigation of heating rates of food product...
The effect of the use of entire male fat and salt reduction in dry fermented sausages was evaluated. Four different sausage formulations were manufactured with back fat from gilt or entire male and two different salt contents. The physicochemical parameters, sensory characteristics, texture, lipid com...
Changes in the mRNA and protein levels of genes involved in RAS signaling in adipose tissue from feeding a HS diet. (A) Transcript abundance of genes, which are jointly involved in RAS and lipid metabolism, were up-regulated. (B) The protein contents of AGT and ANGPTL4 in abdominal fat ...
Salt contents were determined by Mohr's method and the following results were obtained. 1) Average rates of salt intake from KAKE and MORI were 69% and 62%, respectively. 2) Salt intake from MORI was about one-half that from KAKE. 3) Average consumption time was 4′50″ for KAKE, ...