Papers mentioning salt or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Modulation of plant-microbe interactions with signaling molecules offers a promising strategy to promote plant growth and stress adaptation. However, identifying effective signalin... Read full abstract on PubMed →
The morbidity of the chronic diseases such as the hypertension and cardiovascular diseases has been increasing in recent decades. The unhealthy diet with excessive salt intake is o... Read full abstract on PubMed →
In plant production, evaluation of salt stress protectants concerning their potential to improve growth and productivity under saline stress is critical. Bacillus subtilis (Bs) and... Read full abstract on PubMed →
In this experiment, the changes in protein hydrolysis, protein oxidation, and flavor of low-salt wet-marinated fermented golden pomfret were studied during processing. During proce... Read full abstract on PubMed →
Polysaccharides were the key ingredients of many herbal medicines, and were responsible for multiple pharmacological activities. In this study, a novel polysaccharide fraction, nam... Read full abstract on PubMed →
Health concerns related to excessive salt consumption have increased the demand for foods with reduced salt content. However, it is a challenge to perform low salt fermentation of... Read full abstract on PubMed →
Currently, numerous attempts are made to increase the perceived saltiness of food without adding more NaCl. In the present study, a method based on a reminder design and signal det... Read full abstract on PubMed →
Traditional fermented meat sausages are produced around the world due to their convenience and sensory characteristics which are responsible for their high acceptability. They cons... Read full abstract on PubMed →
In the Mediterranean area, being pedoclimatic conditions more favorable to durum than common wheat cultivation, a bread-making tradition from durum wheat has been established. Duru... Read full abstract on PubMed →
Soy sauce is an increasingly popular oriental fermented condiment produced through a two-step fermentation process called koji (solid-state fermentation) and moromi (brine fermenta... Read full abstract on PubMed →
Human milk contains prebiotic oligosaccharides, which stimulate the growth of intestinal bifidobacteria and lactobacilli. It is unclear whether the prebiotic capacity of human milk... Read full abstract on PubMed →
BACKGROUND: Hypoxic conditions and Pseudomonas aeruginosa (P. aeruginosa) infection are significant factors influencing the prognosis and treatment of patients with bronchiectasis.... Read full abstract on PubMed →
Direct bioconversion of high concentration of volatile fatty acids (VFAs) into microbial lipid is challenging due to the aggravated cytotoxicity of VFAs at high loadings. Herein, a... Read full abstract on PubMed →
OBJECTIVES: Industrially produced trans fatty acid (iTFA) have adverse health effects and thus their consumption should be limited. The aim of this study was to determine and compa... Read full abstract on PubMed →
Dairy fat is rich in SFA such as palmitic acid (16:0) but low in linoleic acid (18:2n-6). The natural carbon 13 enrichment (δ13C) of 16:0 is higher in dairy fat than in most of the... Read full abstract on PubMed →
In the food industry, most fatty acid-rich oils are primarily composed of saturated even-chain fatty acids. However, saturated odd-chain fatty acids are potentially a beneficial al... Read full abstract on PubMed →
PURPOSE OF REVIEW: Dairy is a major food group with potential impact on cardiometabolic health. Self-reported dairy intake has limitations that can partly be avoided by using bioma... Read full abstract on PubMed →
The aim of the present research was to evaluate the application, stability and suitability of ω3 polyunsaturated fatty acids (PUFAs) incorporated nanoliposomes in food enrichment.... Read full abstract on PubMed →
Pre-harvest spraying of benzothiadiazole (BTH) can improve the winemaking properties of grapes, especially their aroma compounds and phenolics. Limited research has explored the mo... Read full abstract on PubMed →
Aside from their bioremediation roles, little is known about the food and feed value of earthworms. In this study, a comprehensive evaluation of the nutritional composition (proxim... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.