Searched for: subject%3A%22Potassium%255C%2BChloride%22
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Noort, M. (author)
The need for sodium reduction in our diet is clear to consumers, dieticians and food manufacturers. As sodium concentration has a strengthening effect on gluten, sodium reduction decreases dough mixing tolerance, dough resistance and induces dough stickiness. In particular, the latter may cause problems in mechanical processing of dough. In...
article 2012
Lina, B.A.R. (author), Kuijpers, M.H.M. (author), TNO Voeding (author)
The effects of diet-induced acid-base disturbances were examined in 4-week, 13-week and 18-month toxicity studies, and in a 30-month carcinogenicity study. Rats were fed a natural ingredient diet (controls), supplemented with 2% or 4% KHCO3 (base-forming diets), or with 1% or 2.1% NH4Cl (acid-forming diets). Additional controls were fed 3% KCl ...
article 2004
van de Velde, F. (author), Peppelman, H.A. (author), Rollema, H.S. (author), Tromp, R.H. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
The coil-to-helix transition and temperature dependence of the viscosity of commercial κ/ι-hybrid carrageenans produced by the red algae Sarcothalia crispata, Mazaella laminarioides, and Chondrus crispus were studied using rheometry and optical rotation. The structure of these κ/ι-hybrid carrageenans was determined by 1H and 13C NMR spectroscopy...
article 2001