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Paper Id: IJCIRAS1737
Title: COMPILATION OF SUPPORTING DATA ON REDUCING SALT (NACL) FOR HEALTHIER MEAT AND MEAT PRODUCTS
Published in: International Journal Of Creative and Innovative Research In All Studies
Publisher: IJCIRAS
ISSN: 2581-5334
Volume / Issue: Volume 3 Issue 11
Pages: 13
Published On: 7/6/2021 10:09:49 PM      (MM/dd/yyyy)
Main Author Details
Name: Theodora Ojangba
Institute: Gansu Agricultural University
Co - Author Details
Author Name Author Institute
Li Zhang Gansu Agricultural University
Zhuo Wang Gansu Agricultural University
Abstract
Research Area: Food science and Technology
KeyWord: Sodium chloride, potassium chloride, reduction, high pressure processing (HPP)
Abstract: Sodium chloride (NaCl), known locally as table salt is the primary sodium intake source in today’s human diet. Excessive sodium consumption is related to cardiovascular diseases (CVDs), especially hypertension. Meat and meat products have unlimited quantities of sodium that exceeds the recommended intake (5 g of sodium chloride containing 2 g of sodium) by the World Health Organization (WHO). Although efforts are made to reduce salt consumption, the underlying mechanisms still pose challenges to several meat industries and consumers to comply with the regulations. The current review highlights detailed supporting data on how salt can be reduced by substitution with other substances as a remedy for cardiovascular diseases. Feasible alternatives for reducing sodium content are simply reducing NaCl input in products and substituting with non-chloride salts such as phosphate and/or using chloride salts such as potassium chloride (KCl), calcium chloride (CaCl2) and magnesium chloride (MgCl2), suitable plant extracts, flavor compounds and using advanced technologies.
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IEEE
Theodora Ojangba, Li Zhang, Zhuo Wang, "COMPILATION OF SUPPORTING DATA ON REDUCING SALT (NACL) FOR HEALTHIER MEAT AND MEAT PRODUCTS", International Journal Of Creative and Innovative Research In All Studies, vol. 3, no. 11, pp. 57-69, 2021.
MLA Theodora Ojangba, Li Zhang, Zhuo Wang "COMPILATION OF SUPPORTING DATA ON REDUCING SALT (NACL) FOR HEALTHIER MEAT AND MEAT PRODUCTS." International Journal Of Creative and Innovative Research In All Studies, vol 3, no. 11, 2021, pp. 57-69.
APA Theodora Ojangba, Li Zhang, Zhuo Wang (2021). COMPILATION OF SUPPORTING DATA ON REDUCING SALT (NACL) FOR HEALTHIER MEAT AND MEAT PRODUCTS. International Journal Of Creative and Innovative Research In All Studies, 3(11), 57-69.
COMPILATION OF SUPPORTING DATA ON REDUCING SALT (NACL) FOR HEALTHIER MEAT AND MEAT PRODUCTS
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