Works matching DE "SALTING of food"

Results: 171

Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese.

Published in:

European Food Research & Technology, 2011, v. 233, n. 6, p. 931, doi. 10.1007/s00217-011-1593-7

By:

Todaro, Massimo;
Francesca, Nicola;
Reale, Stefano;
Moschetti, Giancarlo;
Vitale, Fabrizio;
Settanni, Luca

Publication type:

Article

THE HISPANIC ATLANTIC'S TASAJO TRAIL.

Published in:

Latin American Research Review, 2010, v. 45, n. 1, p. 98, doi. 10.1353/lar.0.0114

By:

Sluyter, Andrew

Publication type:

Article

Survey of Vitamin B<sub>6</sub> Content in Commercial Presentations of Table Olives.

Published in:

Plant Foods for Human Nutrition, 2008, v. 63, n. 2, p. 87, doi. 10.1007/s11130-008-0077-9

By:

López-López, Antonio;
Montaño, Alfredo;
Cortés-Delgado, Amparo;
Garrido-Fernández, Antonio

Publication type:

Article

The effects of different salting and preservation techniques of kaşar cheese on cheese quality.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2015, v. 39, n. 5, p. 621, doi. 10.3906/vet-1407-74

By:

ÇETİNKAYA, Asya;
ATASEVER, Mustafa

Publication type:

Article

Nutritional and sensory properties of salted fish product, lakerda.

Published in:

Cogent Food & Agriculture, 2015, v. 1, n. 1, p. 1, doi. 10.1080/23311932.2015.1008348

By:

Ormanci, Hasan Basri;
Colakoglu, Fatma Arik

Publication type:

Article

Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures.

Published in:

Slovak Journal of Food Sciences, 2024, v. 18, p. 239, doi. 10.5219/1953

By:

Danylenko, Svitlana;
Nedorizanyuk, Liana;
Potemska, Oksana;
Korol, Tsvitana;
Ivaniuta, Anastasiia;
Kryzhova, Yuliya;
Israelian, Valentyna;
Kovalenko, Nataliia

Publication type:

Article

The effect of vibration massage on the salting process of ostrich meat.

Published in:

Slovak Journal of Food Sciences, 2022, v. 16, p. 530, doi. 10.5219/1775

By:

Israelian, Valentyna;
Palamarchuk, Igor;
Sevin, Sedat;
Holembovska, Nataliia;
Prokopenko, Nataliia;
Ivaniuta, Anastasiia;
Shynkaruk, Oleksandra;
Rudyk, Yaroslav;
Nosevych, Dmytro;
Tverezovska, Nina

Publication type:

Article

EFFECTS OF TRADITIONAL FISH PROCESSING METHODS ON THE PROXIMATE COMPOSITION AND PH OF FISH BLACK POMFRET (PARASTROMATEUS NIGER).

Published in:

Slovak Journal of Food Sciences, 2020, v. 14, p. 271, doi. 10.5219/1294

By:

Aberoumand, Ali

Publication type:

Article

Microfloral and chemical changes during the processing of heshiko produced by aging salted mackerel with rice bran through conventional practices in the Wakasa Bay area, Fukui, Japan.

Published in:

Fisheries Science, 2012, v. 78, n. 2, p. 463, doi. 10.1007/s12562-011-0457-1

By:

Kosaka, Yasuyuki;
Satomi, Masataka;
Furutani, Ayumi;
Ooizumi, Tooru

Publication type:

Article

The chemical and sensorial changes in rainbow trout caviar salted in different ratios during storage.

Published in:

Fisheries Science, 2010, v. 76, n. 5, p. 879, doi. 10.1007/s12562-010-0279-6

By:

Gürel İnanli, Ayşe;
Emir Coban, Özlem;
Dartay, Mürşide

Publication type:

Article

Total Volatile Basic Nitrogen and other Physicochemical and Microbiological Characteristics as...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 344, doi. 10.1111/j.1365-2621.1999.tb15897.x

By:

Hernandez-Herrero, M.M.;
Roig-Sagues, A.X.

Publication type:

Article

Proteolysis of Fynbo cheese salted with NaCl/KCl and ripened at two temperatures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 33, doi. 10.1111/j.1365-2621.1999.tb09855.x

By:

Laborda, M.A.;
Rubiolo, A.C.

Publication type:

Article

Modeling NaCl and KCl movement in Fynbo cheese during salting.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 976, doi. 10.1111/j.1365-2621.1994.tb08171.x

By:

Zorrilla, Susana E.;
Rubiolo, Amelia C.

Publication type:

Article

Demethylation of Pectic Substances: Relationship to Methylesterase Activity during Brine Storage of Cherries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 682, doi. 10.1111/j.1365-2621.1992.tb08071.x

By:

TAILLAN, E.;
AMBID, C.;
PECH, J.C.;
RAYNAL, J.

Publication type:

Article

Controlled Fermentation of Caperberries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 675, doi. 10.1111/j.1365-2621.1992.tb08069.x

By:

SÁNCHEZ, A.NTONIO H.;
CASTRO, A.NTONIO;
REJANO, L.UIS

Publication type:

Article

Mathematical Model for Water Diffusion During Brining of Hard and Semi-hard Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 55, doi. 10.1111/j.1365-2621.1992.tb05423.x

By:

LUNA, JULIO A.;
CHAVEZ, MÓNICA S.

Publication type:

Article

Characteristics of Beef Batters as Influenced by Electrical Stimulation and Postmortem Salting Time.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 6, p. 1518, doi. 10.1111/j.1365-2621.1990.tb03558.x

By:

SEMAN, D. L.;
MOODY, W. G.

Publication type:

Article

Acidification of Brined Cherry Peppers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 186, doi. 10.1111/j.1365-2621.1990.tb06049.x

By:

DAESCHEL, M.A.;
FLEMING, H.P.;
PHARR, D.M.

Publication type:

Article

Influence of Brining and Packing Conditions on Product Quality of Capers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 196, doi. 10.1111/j.1365-2621.1990.tb06051.x

By:

ALVARRUIZ, A.;
RODRIGO, M.;
MIQUEL, J.;
GINER, V.;
FERIA, A.;
VILA, R.

Publication type:

Article

Ultrafiltration of Green Table Olive Brines: Influence of some Operating Parameters and Effect on Polyphenol Composition.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 214, doi. 10.1111/j.1365-2621.1990.tb06055.x

By:

BRENES, M.;
MONTAÑO, A.;
GARRIDO, A.

Publication type:

Article

Omega-3 Fatty Acids in Lake Superior Fish.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 71, doi. 10.1111/j.1365-2621.1990.tb06018.x

By:

WANG, Y.J.;
MILLER, L.A.;
PERREN, M.;
ADDIS, P.B.

Publication type:

Article

Mass transfer during brining of Cuartirolo Argentine cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 829

By:

Bressan, J. A.;
Luna, J. A.

Publication type:

Article

Heat transfer during brining of cuartirolo Argentino cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 858

By:

Bressan, J. A.;
Luna, J. A.

Publication type:

Article

Brining procedures to produce uniform salt content in fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 874

By:

Toledo, R. T.;
Kosak, P. H.

Publication type:

Article

Mechanism for bloater formation in brined cucumbers

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1595

By:

Pharr, D. M.;
Fleming, H. P.

Publication type:

Article

Brining properties of cucumbers exposed to pure oxygen before brining

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1578, doi. 10.1111/j.1365-2621.1980.tb07567.x

By:

Fleming, H. P.;
Pharr, D. M.;
Thompson, R. L.

Publication type:

Article

Effect of brining and cooking procedure on tenderness of spent hens

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1347, doi. 10.1111/j.1365-2621.1977.tb14493.x

By:

Oblinger, J. L.;
Janky, D. M.;
Koburger, J. A.

Publication type:

Article

Fate of Spoilage Microorganisms Associated with the Production of Pickled Sausage Using a Cold Fill Process.

Published in:

Food Protection Trends, 2016, v. 36, n. 5, p. 348

By:

Gaydos, Nelson J.;
Gourama, Hassan;
Scheinberg, Joshua A.;
Cutter, Catherine N.;
Campbell, Jonathan A.

Publication type:

Article

THE USE OF SALT.

Published in:: JAMA: Journal of the American Medical Association, 2005, v. 293, n. 1, p. 100, doi. 10.1001/jama.293.1.100-a
Publication type:: Article

Dash of Dissent on Salt Intake Advice.

Published in:

JAMA: Journal of the American Medical Association, 2004, v. 291, n. 14, p. 1686, doi. 10.1001/jama.291.14.1686

By:

Mitka, Mike

Publication type:

Article

Dry-cured ham Kraški pršut seasoning losses as affected by PRKAG3 and CAST polymorphisms.

Published in:

Italian Journal of Animal Science, 2011, v. 10, n. 1, p. 27, doi. 10.4081/ijas.2011.e6

By:

Škrlep, Martin;
Čandek-Potokar, Marjeta;
Santé-Lhoutellier, Véronique;
Gou, Pere

Publication type:

Article

Strategies to reduce sodium consumption: a food industry perspective.

Published in:

2009

By:

Dötsch, Mariska;
Busch, Johanneke;
Batenburg, Max;
Liem, Gie;
Tareilus, Erwin;
Mueller, Rudi;
Meijer, Gert;
Dötsch, Mariska

Publication type:

journal article

Ice thickness, growth and salinity in Van Mijenfjorden, Svalbard, Norway.

Published in:

Polar Research, 2009, v. 28, n. 3, p. 339, doi. 10.1111/j.1751-8369.2009.00133.x

By:

Høyland, Knut V.

Publication type:

Article

QUALITY IMPROVEMENT OF NATURALLY GREEN TABLE OLIVES BY CONTROLLING SOME PROCESSING PARAMETERS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 259

By:

Piga, A.;
Agabbio, M.

Publication type:

Article

THE EFFECT OF ULTRASONIC DURING NaCl AND KCl MEAT BRINING.

Published in:

Food & Environment Safety, 2014, v. 13, n. 3, p. 188

By:

DRĂGHICI, Olga;
TOADER, Alina;
ANDRĂŞESCU, Daniela Oana

Publication type:

Article

Making an informed choice in the catering environment: what do consumers want to know?

Published in:

Journal of Human Nutrition & Dietetics, 2009, v. 22, n. 6, p. 567, doi. 10.1111/j.1365-277X.2009.01000.x

By:

Mackison, D.;
Wrieden, W. L.;
Anderson, A. S.

Publication type:

Article

Salt content of ready meals commonly consumed by older people.

Published in:

Journal of Human Nutrition & Dietetics, 2008, v. 21, n. 4, p. 389, doi. 10.1111/j.1365-277X.2008.00881_23.x

By:

Hopkins, J.;
Thomas, J.

Publication type:

Article

EFFECTS OF EXTRACTS FROM THREE INDIGENOUS SPICES ON THE CHEMICAL STABILITY OF SMOKE-DRIED CATFISH (CLARIAS LEZERA) DURING STORAGE.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2011, v. 11, n. 6, p. 5335, doi. 10.18697/ajfand.47.4230

By:

Kiin-Kabari, D. B.;
Barimalaa, I. S.;
Achinewhu, S. C.;
Adeniji, T. A.

Publication type:

Article

Use of Recycled Mustard Pickle Brine in the Production of Salted Duck Eggs.

Published in:

International Journal of Food Engineering, 2018, v. 14, n. 3, p. N.PAG, doi. 10.1515/ijfe-2017-0278

By:

Huang, Jing-Yao;
Fang, Tony J.

Publication type:

Article

Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua).

Published in:: International Journal of Food Engineering, 2011, v. 7, n. 1, p. 1, doi. 10.2202/1556-3758.2109
Publication type:: Article

Study of the Influence of Product and Process Variables in the Salting and Post-salting Stages of PSE Thawed Hams.

Published in:

International Journal of Food Engineering, 2007, v. 3, n. 5, p. 1, doi. 10.2202/1556-3758.1142

By:

Grau, Raul;
Albarracin, William;
Clemente, Gonzalo;
Barat, Jose Manuel

Publication type:

Article

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity.

Published in:

Foods, 2020, v. 9, n. 3, p. 301, doi. 10.3390/foods9030301

By:

Lanza, Barbara;
Di Marco, Sara;
Simone, Nicola;
Di Marco, Carlo;
Gabriele, Francesco

Publication type:

Article

Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions.

Published in:

Foods, 2019, v. 8, n. 2, p. 72, doi. 10.3390/foods8020072

By:

Bjerke, Guro Alette;
Rudi, Knut;
Avershina, Ekaterina;
Moen, Birgitte;
Blom, Hans;
Axelsson, Lars

Publication type:

Article

Contact ulceration from the salting of ham.

Published in:

2003

By:

Stinco, G.;
Pillon, B.;
Trotter, D.;
Patrone, P.

Publication type:

Other

SIGNIFICANCE AND DYINAMICS OF SALT DURING STORAGE AND RIPENING OF WHITE CHEESE IN INDUSTRIAL PRODUCTION.

Published in:

Agriculture & Forestry / Poljoprivreda i šumarstv, 2015, v. 61, n. 4, p. 271, doi. 10.17707/AgricultForest.61.4.32

By:

SAVIĆ, Željko;
MAĆEJ, Ognjen;
MILOŠEVIĆ, Božidar;
RADOVIĆ, Bisa

Publication type:

Article

Do comparisons of a food characteristic with ideal necessarily involve learning?

Published in:

British Journal of Psychology, 1988, v. 79, n. 1, p. 121, doi. 10.1111/j.2044-8295.1988.tb02277.x

By:

Conner, M.T.;
Booth, D.A.;
Clifton, V.J.;
Griffiths, R.P.

Publication type:

Article

Assessment of Salt Use at the Table: Comparison of Observed and Reported Behavior.

Published in:

American Journal of Public Health, 1985, v. 75, n. 10, p. 1215, doi. 10.2105/AJPH.75.10.1215

By:

Mittelmark, Maurice B.;
Sternberg, Barbara

Publication type:

Article

Does salt addiction exist?

Published in:

Salud Mental, 2016, v. 39, n. 3, p. 175, doi. 10.17711/SM.0185-3325.2016.016

By:

Soto-Escageda, José Alberto;
Estañol-Vidal, Bruno;
Vidal-Victoria, Carlos Alejandro;
Michel-Chávez, Anaclara;
Sierra-Beltran, Manuel Antonio;
Bourges-Rodríguez, Héctor

Publication type:

Article

Factors affecting production of an antilisterial bacteriocin by Carnobacterium piscicola strain A9b in laboratory media and model fish systems.

Published in:

Journal of Applied Microbiology, 2001, v. 91, n. 3, p. 506, doi. 10.1046/j.1365-2672.2001.01401.x

By:

Himelbloom, B.;
Nilsson, L.;
Gram, L.

Publication type:

Article

QUANTITATIVE, QUALITATIVE AND TOXIGENIC EVALUATIONS OF XEROPHILIC MOLD IN TRADITIONAL EGYPTIAN SALTED FISH, MOLOUHA.

Published in:

Journal of Food Safety, 2005, v. 25, n. 1, p. 9, doi. 10.1111/j.0149-6085.2005.25546.x

By:

AHMED, ALI MEAWAD;
ISMAIL, SOAD AHMED;
ABD‐EL‐RAHMAN, HOSNY ABD‐EL‐LATIEF

Publication type:

Article