Effects of high-pressure and CaCl

• Tác giả: Ruixia Chen, Xiao-Chen Liu, Weizheng Sun, Igor Tomasevic, Wei Wang, Junyi Xiang, Xianqi Yao
• Ngôn ngữ: eng
• Ký hiệu phân loại: 620.00113 Engineering and allied operations
• Thông tin xuất bản: England : Journal of the science of food and agriculture , 2025
• Bộ sưu tập: NCBI
• ID: 700441

Tóm tắt

BACKGROUND: High-sodium intake has been proven to bring serious risks to public health. A potential sodium substitute of salt taste-enhancing hydrolysate (STEH) of protein has been focused on recently. The salt taste-enhancing activity (STEA) of STEH still needs to be improved. High-pressure and calcium chloride (CaCl RESULTS: The pretreatments significantly influenced STEA of spent hen meat hydrolysate (SHH), especially 200 MPa pressure and 80 mmol L CONCLUSION: High-pressure and CaCl