Sodium reduction in mango pickle: Key research intended to reduce sodium content in processed food products and avoid hazards due to sodium salt intake - Couverture souple

Mani, Arghya ; Paul, Prodyut Kumar

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

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ISBN 10 : 6202198397 ISBN 13 : 9786202198394

Editeur : LAP LAMBERT Academic Publishing, 2017

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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.

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� propos de l?auteur

Mani 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 conference papers. He have attended several training, workshops & seminars. He was awarded Young Professional Award recently.

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: LAP LAMBERT Academic Publishing
Date d'�dition: 2017
Langue: anglais
ISBN 10: 6202198397
ISBN 13: 9786202198394
Reliure: Broch�
Nombre de pages: 124
Coordonn�es du fabricant: non disponible
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Sodium reduction in mango pickle

Arghya Mani

Edit� par LAP LAMBERT Academic Publishing Dez 2017, 2017

ISBN 10 : 6202198397 ISBN 13 : 9786202198394

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Taschenbuch. Etat : 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. N� de r�f. du vendeur 9786202198394

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Sodium reduction in mango pickle

Arghya Mani|Prodyut Kumar Paul

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Etat : 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 . N� de r�f. du vendeur 385934117

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Sodium reduction in mango pickle: Key research intended to reduce sodium content in processed food products and avoid hazards due to sodium salt intake

Mani, Arghya/ Paul, Prodyut Kumar

Edit� par LAP LAMBERT Academic Publishing, 2017

ISBN 10 : 6202198397 ISBN 13 : 9786202198394

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Paperback. Etat : Brand New. 124 pages. 8.66x5.91x0.28 inches. In Stock. N� de r�f. du vendeur zk6202198397

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Sodium reduction in mango pickle

Arghya Mani

Edit� par LAP LAMBERT Academic Publishing Dez 2017, 2017

ISBN 10 : 6202198397 ISBN 13 : 9786202198394

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Taschenbuch. Etat : 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 Landstra�e 99, 66123 Saarbr�cken 124 pp. Englisch. N� de r�f. du vendeur 9786202198394

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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

Edit� par LAP LAMBERT Academic Publishing, 2017

ISBN 10 : 6202198397 ISBN 13 : 9786202198394

Neuf Taschenbuch

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Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne

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Taschenbuch. Etat : 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. N� de r�f. du vendeur 9786202198394

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