Ttulo

A description of the lactic acid bacteria

microbiota associated with the production of
traditional fermented vegetables in Vietnam
Analytical and Sensory Studies on the Release
of Sodium from Wheat Bread Crumb
Chemical Evaluation and Sensory Quality of
Sauerkrauts Obtained by Natural and Induced
Fermentations at Different NaCl Levels from
Brassica oleracea Var. capitata Cv. Bronco
Grown in Eastern Spain. Effect of Storage
Dietary Sodium and Cardiovascular Disease
Effect of lower sodium intake on health:
systematic review and meta-analyses
Effects of Leuconostoc mesenteroides Starter
Culture on Fermentation of Cabbage with
Reduced Salt Concentrations
Effects of NaCl substitution on the sensory
properties of sausages: Temporal aspects
Effects of sodium reduction scenarios on
fermentation and quality of sauerkraut
Fermentation of Chinese sauerkraut in pure
culture and binary co-culture with Leuconostoc
mesenteroides and Lactobacillus plantarum
Impact of fermentation conditions and
refrigerated storage on microbial quality and
biogenic amine content of sauerkraut
Influence of sodium chloride concentration on
the controlled lactic acid fermentation of
Almagro eggplants
Laboratory and large-scale fermentation of white
cabbage into sauerkraut and sauerkraut juice by
using starters in combination with mineral salt
with a low NaCl content
Physicochemical and microbial changes during
the manufacturing process of dry-cured lacn
salted with potassium, calcium and magnesium
chloride as a partial replacement for sodium
chloride
Reduced biogenic amine contents in sauerkraut
via addition of selected lactic acid bacteria
Reducing Salt Intake for Prevention of
Cardiovascular DiseaseTimes Are Changing
Salt in food processing; usage and reduction: a
review

Justificativa

Ttulo
Salt reduction lowers cardiovascular risk: metaanalysis of outcome trials
Sodium, Blood Pressure, and Cardiovascular
Disease Further Evidence Supporting the
American Heart Association Sodium Reduction
Recommendations
Traditionally produced sauerkraut as source of
autochthonous functional starter cultures
Target Salt 2025: A Global Overview of
National Programs to Encourage the Food
Industry to Reduce Salt in Foods

Justificativa