brine and Hypertension

brine has been researched along with Hypertension* in 2 studies

Other Studies

2 other study(ies) available for brine and Hypertension

Article	Year
Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese. International journal of food sciences and nutrition, 2008, Volume: 59, Issue:3 White pickled cheeses were produced with different salting treatments, vacuum-packed in polyethylene containers, and stored at 4 +/- 1 degree C for 90 days. Five different concentrations of NaC1, KC1 or NaCl/KCl mixtures (sample A, 100% NaCl; sample B, 100% KCl; sample C, 75% NaCl + 25% KCl; sample D, 50% NaC1+50% KCl; sample E, 25% NaCl+75% KCl) were applied in the production of cheeses. Some physical, chemical and sensory properties of the samples were monitored at 0, 15, 30, 60 and 90 days of ripening. The results obtained indicated that the cheese could be produced with the mixture of 75% NaCl + 25% KCl without negative effects on cheese quality. Topics: Analysis of Variance; Cheese; Food Handling; Hydrogen-Ion Concentration; Hypertension; Potassium Chloride; Quality Control; Salts; Sodium Chloride; Taste; Turkey	2008
[On the combination of an iodine brine cure of Bad Hall springs with hypotensive agents in hypertensive patients]. Wiener klinische Wochenschrift, 1959, Jul-24, Volume: 71 Topics: Antihypertensive Agents; Humans; Hypertension; Iodine; Salts	1959

Article

Year

Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese.

International journal of food sciences and nutrition, 2008, Volume: 59, Issue:3

White pickled cheeses were produced with different salting treatments, vacuum-packed in polyethylene containers, and stored at 4 +/- 1 degree C for 90 days. Five different concentrations of NaC1, KC1 or NaCl/KCl mixtures (sample A, 100% NaCl; sample B, 100% KCl; sample C, 75% NaCl + 25% KCl; sample D, 50% NaC1+50% KCl; sample E, 25% NaCl+75% KCl) were applied in the production of cheeses. Some physical, chemical and sensory properties of the samples were monitored at 0, 15, 30, 60 and 90 days of ripening. The results obtained indicated that the cheese could be produced with the mixture of 75% NaCl + 25% KCl without negative effects on cheese quality.

Topics: Analysis of Variance; Cheese; Food Handling; Hydrogen-Ion Concentration; Hypertension; Potassium Chloride; Quality Control; Salts; Sodium Chloride; Taste; Turkey

2008

[On the combination of an iodine brine cure of Bad Hall springs with hypotensive agents in hypertensive patients].

Wiener klinische Wochenschrift, 1959, Jul-24, Volume: 71

Topics: Antihypertensive Agents; Humans; Hypertension; Iodine; Salts

1959