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

International Journal of Food Science and Technology, 2021

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

Food Microbiology, 2019

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

State of the Science on Alternatives to Animal Testing and Integration of Testing Strategies for Food Safety Assessments: Workshop Proceedings

Regulatory Toxicology and Pharmacology, 2019

These proceedings highlight advances in testing strategies to reduce animal testing and the need for the development of a standardized approach for use of these alternative methodologies in food safety assessment.

Read more about State of the Science on Alternatives to Animal Testing and Integration of Testing Strategies for Food Safety Assessments: Workshop Proceedings

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