Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 13 of 13 for “"Salt reduction"”.
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Application of novel processing technologies for salt reduction in meat products
… Processed meat products are generally high in salt and 20% of the total sodium dietary intake is linked to this category. This thesis assesses the feasibility of employing novel processing technologies to develop reduced-salt meat products. To achieve these objectives, a series of six studies …
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The global cardiovascular burden of excess salt intake
Despite adverse impact of excess salt intake on population health, reliable global salt intake data were not available, with limitations of coverage, time era, representativeness, comparability and potential heterogeneity by age and sex. The overall purpose of the work presented in this thesis was …
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Effectiveness of digital education approaches to improve knowledge, attitude, and practice towards salt intake in a sample of UAE population
… one of the major risk factors for CVDs and salt reduction is an effective strategy to prevent adverse risk. This doctoral work aims to translate and validate the original validated- Knowledge attitude and practice (KAP) questionnaire toward salt into Arabic, to assess intake of sodium and …
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Aplicación de la espectroscopia de resonancia magnética nuclear al análisis de embutidos
… including both minor composition changes (salt reduction, antioxidant addition) as well as major composition changes (meats from different breeds). We corroborated that the nature of meat affected the lipolysis evolution more than changes in ingredients. In conclusion, this optimized …
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Development, assessment and optimisation of meat systems for the aging consumer through processing and packaging modification
… the impacts of texture modification, fat and salt-reduction, salt-substitution and flavour enhancement; all of which resulted in the development of the most enhanced product that incorporated aging consumer needs. Part 2 focussed on the decline in cognitive and physical ability which occurs as …
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Causes and consequences of lacunar stroke
… (MRI), renal function, and assessment of dietary salt. At 1-3 months post-stroke we carried out cognitive testing and contrast MRI to assess blood-brain barrier integrity. We followed patients up at 12 months post-stroke with repeat cognitive testing, MRI, and assessment of disability and …
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Enhanced membrane distillation : analytical and deionization applications
… CNIM provided significantly higher levels of salt reduction and flux at a lower energy requirement than did the standard membrane. Finally, MD-CNIM was investigated as a means to remove or concentrate trace levels of inorganic impurities from an aqueous matrix. Overall, it was demonstrated …
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Reduction of salt in yeasted wheat bread: impact on bread quality and solutions using sourdough fermented by functional lactic acid bacteria strains
… as the food industry, have now recommended a salt intake level of 5-6 g daily, approximately half of the average current daily intake level. Cereal products, and in particular bread, are a major source of salt in the Western diet. Therefore, any reduction in the level of salt in bread could …
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Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides
<p>The objective of this work was to utilize salt whey in making process cheese food (PCF) from young (3 week old) Cheddar cheese. To maximize the level of salt whey in process cheese, low salt (0.6%) Cheddar cheese was utilized. Since salt reduction causes undesirable physicochemical changes …
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Exploration of diet quality and physical activity level among British Bangladeshi population living in the United Kingdom.
… related to fruits and vegetable intake, salt reduction campaign and engage this population with moderate or vigorous physical activity.
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Development, validation and implementation of a novel dietary salt monitor in type 2 diabetes in UK
… rates of hypertension. The role of dietary salt intake has been well established in the prevention and management of high blood pressure. However, there is paucity of research interventions and education programme aimed at lowering dietary salt intake in type 2 diabetic population. The aim …
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Enhancing the health-status of processed meats through ingredient manipulation and its effects on sensory and physiochemical product attributes
… towards processed meat, especially high salt and fat content. Consumers were found to be very pro-bioactive compounds in yogurt style products but unsure of their feelings on the idea of them in meat based products, which is likely due to the lack of familiarity to these products. The …
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Development of consumer accepted low salt and low fat traditional Irish processed meats
… food consumption, particularly in relation to salt and fat reduction. It appears educational campaigns have generally been adopted by respondents, as only a minority were not concerned about their diet; irrespective of age, gender or educational status. Overall, an increase in purchasing …