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Sodium Reduction Technologies Applied to Bread Products and their Impact on Sensory Properties: A Review

Chronic overconsumption of sodium has led to its designation as a nutrient of public health concern. Sodium reduction technologies discussed include methods in the areas of salt removal, physical modification, salt replacement and flavour modification.

Read more about Sodium Reduction Technologies Applied to Bread Products and their Impact on Sensory Properties: A Review

Stability of Listeria monocytogenes in Non-Fat Dry Milk Powder During Isothermal Treatment and Storage

The objectives of this study were to examine the stability of L. monocytogenes in non-fat dry milk (NFDM) during extended storage and further analyze thermal resistance of L. monocytogenes in NFDM under different water activities (aw) and its thermal stability after 1-year storage.

Read more about Stability of Listeria monocytogenes in Non-Fat Dry Milk Powder During Isothermal Treatment and Storage

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