Isbn: 9786202198394 - sodium reduction in mango pickle: key research intended to reduce sodium content in processed food products and avoid hazards due to sodium salt intake (7 risultati)

Paperback. Condizione: Brand New. 124 pages. 8.66x5.91x0.28 inches. In Stock.

Taschenbuch. Condizione: Neu. Sodium reduction in mango pickle | Key research intended to reduce sodium content in processed food products and avoid hazards due to sodium salt intake | Arghya Mani (u. a.) | Taschenbuch | 124 S. | Englisch | 2018 | LAP LAMBERT Academic Publishing | EAN 9786202198394 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

paperback. Condizione: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Health hazard caused due to excess sodium consumption through salts (NaCl) is well established fact. Hence an attempt has been made to reduce salt consumption in fermented product like Mango pickleb this is done by replacing the curing solution partially with KCl and CaCl2. The pickle prepared using different salt combinations are being analysed for different qualitative properties like water drawing capacity (g/100g salt), hardness of cured sample (N), water activity, sodium and potassium concentration in pickle (in ppm), LAB population (log CFU), total plate count (log CFU) and organoleptic properties based on Hedonic scale. The best salt mixture is being identified by proper optimization. This research would provide a clear idea about the possibility of Na reduction in processed food products. 124 pp. Englisch.…

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Health hazard caused due to excess sodium consumption through salts (NaCl) is well established fact. Hence an attempt has been made to reduce salt consumption in fermented product like Mango pickleb this is done by replacing the curing solution partially with KCl and CaCl2. The pickle prepared using different salt combinations are being analysed for different qualitative properties like water drawing capacity (g/100g salt), hardness of cured sample (N), water activity, sodium and potassium concentration in pickle (in ppm), LAB population (log CFU), total plate count (log CFU) and organoleptic properties based on Hedonic scale. The best salt mixture is being identified by proper optimization. This research would provide a clear idea about the possibility of Na reduction in processed food products.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Mani ArghyaMani is a Horticulture graduate. He holds masters degree in Pomology & Post Harvest Technology. He is pursuing doctoral degree in Post Harvest Tech. In mere 24 years age he is author of 1 book, 15 research papers, several .…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Health hazard caused due to excess sodium consumption through salts (NaCl) is well established fact. Hence an attempt has been made to reduce salt consumption in fermented product like Mango pickleb this is done by replacing the curing solution partially with KCl and CaCl2. The pickle prepared using different salt combinations are being analysed for different qualitative properties like water drawing capacity (g/100g salt), hardness of cured sample (N), water activity, sodium and potassium concentration in pickle (in ppm), LAB population (log CFU), total plate count (log CFU) and organoleptic properties based on Hedonic scale. The best salt mixture is being identified by proper optimization. This research would provide a clear idea about the possibility of Na reduction in processed food products.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 124 pp. Englisch.…