High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins-leveraging salty and umami taste.
Journal Information
Full Title: Front Nutr
Abbreviation: Front Nutr
Country: Unknown
Publisher: Unknown
Language: N/A
Publication Details
Subject Category: Nutrition & Dietetics
Available in Europe PMC: Yes
Available in PMC: Yes
PDF Available: No
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"Conflict of interest The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest."
"The author(s) declare financial support was received for the research, authorship, and/or publication of this article. The German Ministry of Nutrition and Agriculture (Bundesministerium für Ernährung und Landwirtschaft, BMEL) is fully acknowledged for providing funding."
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Last Updated: Aug 05, 2025