Works matching DE "SALTING of food"
Results: 171
Brining Effects on Flavor and Moisture Uptake and Retention in Turkey Meat.
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- Journal of Culinary Science & Technology, 2013, v. 11, n. 4, p. 299, doi. 10.1080/15428052.2013.798565
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- Article
HEALTH, SAFETY AND ENVIRONMENTAL RISKS OF UNDERGROUND CO<sub>2</sub> STORAGE - OVERVIEW OF MECHANISMS AND CURRENT KNOWLEDGE.
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- Climatic Change, 2006, v. 74, n. 1-3, p. 289, doi. 10.1007/s10584-005-0425-9
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- Article
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae.
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- Italian Journal of Food Safety, 2017, v. 6, n. 2, p. 23, doi. 10.4081/ijfs.2017.6178
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- Article
Dry-cured ham Kraški pršut seasoning losses as affected by PRKAG3 and CAST polymorphisms.
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- Italian Journal of Animal Science, 2011, v. 10, n. 1, p. 27, doi. 10.4081/ijas.2011.e6
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- Article
EFFECTS OF EXTRACTS FROM THREE INDIGENOUS SPICES ON THE CHEMICAL STABILITY OF SMOKE-DRIED CATFISH (CLARIAS LEZERA) DURING STORAGE.
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- African Journal of Food, Agriculture, Nutrition & Development, 2011, v. 11, n. 6, p. 5335, doi. 10.18697/ajfand.47.4230
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- Article
Researches Concerning the Dynamics of some Physical-Chemical Modifications in First Quality Beef during the Salting and Tendering Process.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2012, v. 69, n. 2, p. 386
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- Article
Researches Concerning the Dynamics of Some Biochemical Modifications in Pork During the Salting and Tendering Process.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2009, v. 66, n. 2, p. 443
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- Article
Microbiological and chemical characteristics of traditional ewe's milk cheese from Mariovo region.
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- Dairy / Mljekarstvo, 2014, v. 64, n. 3, p. 195, doi. 10.15567/mljekarstvo.2014.0307
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- Article
Factors affecting production of an antilisterial bacteriocin by Carnobacterium piscicola strain A9b in laboratory media and model fish systems.
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- Journal of Applied Microbiology, 2001, v. 91, n. 3, p. 506, doi. 10.1046/j.1365-2672.2001.01401.x
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- Article
Improvement in the Production of Smoked Trout Fillets (Salmo Gairdnerii) Steamed with Liquid Smoke.
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- Food Science & Technology International, 2008, v. 14, n. 1, p. 67, doi. 10.1177/1082013208090077
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- Article
Influence of the Presence of Skin on the Salting Kinetics of European Sea Bass.
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- Food Science & Technology International, 2007, v. 13, n. 3, p. 199, doi. 10.1177/1082013207079611
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- Article
Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp (Panda lus borealis).
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- Food Science & Technology International, 2006, v. 12, n. 5, p. 445, doi. 10.1177/1082013206070171
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- Article
Note: Mass Transfer Kinetics During Cod Salting Operation.
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- Food Science & Technology International, 2002, v. 8, n. 5, p. 309, doi. 10.1106/108201302031117
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- Article
Flavour Changes in Asian White Radish (Raphanus sativus) Produced by Different Methods of Drying and Salting.
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- International Journal of Food Properties, 2008, v. 11, n. 2, p. 253, doi. 10.1080/10942910701298093
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- Article
THE EFFECT OF BRINE PRESERVATION ON MUSHROOMS.
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- Annals: Food Science & Technology, 2015, v. 16, n. 2, p. 333
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- Article
Salsamenta pictavensium: Gastronomy and Medicine in Twelfth-Century England.
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- English Historical Review, 2016, v. 131, n. 553, p. 1353, doi. 10.1093/ehr/cex013
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- Article
Anthelmintic and Cytotoxic Activities of Two Medicinal Plants: Polygonum viscosum and Aphanamixis polystachya Growing in Bangladesh.
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- Journal of Scientific Research, 2014, v. 6, n. 2, p. 339, doi. 10.3329/jsr.v6i2.17299
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- Article
THE USE OF SALT.
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- JAMA: Journal of the American Medical Association, 2005, v. 293, n. 1, p. 100, doi. 10.1001/jama.293.1.100-a
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- Article
Dash of Dissent on Salt Intake Advice.
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- JAMA: Journal of the American Medical Association, 2004, v. 291, n. 14, p. 1686, doi. 10.1001/jama.291.14.1686
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- Article
Evaluating Fish and Meat Salting at Prehistoric Zhongba, China.
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- Journal of Field Archaeology, 2005, v. 30, n. 3, p. 231, doi. 10.1179/009346905791072288
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- Article
The Logic of English Saltcod: An Historiographical Revision.
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- Northern Mariner / Le Marin du Nord, 2013, v. 23, n. 2, p. 123
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- Article
Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadus morhua).
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- 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.
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- International Journal of Food Engineering, 2007, v. 3, n. 5, p. 1, doi. 10.2202/1556-3758.1142
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- Article
Enthalpy changes of salting processes of hen-egg white lysozyme in various electrolyte solutions.
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- Journal of Thermal Analysis & Calorimetry, 2006, v. 83, n. 3, p. 607, doi. 10.1007/s10973-005-7414-0
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- Article
The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island.
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- International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 409, doi. 10.1111/1471-0307.12198
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- Article
Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese.
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- International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 31, doi. 10.1111/1471-0307.12100
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- Article
Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening.
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- International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 527, doi. 10.1111/j.1471-0307.2009.00530.x
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- Article
Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening.
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- International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 541, doi. 10.1111/j.1471-0307.2009.00536.x
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- Article
Salted and fermented fish processes evaluation.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 11, p. 2100, doi. 10.1111/j.1365-2621.2009.02043.x
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- Article
Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 2, p. 386, doi. 10.1111/j.1365-2621.2008.01777.x
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- Article
The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 4, p. 405, doi. 10.1111/j.1365-2621.2005.01086.x
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- Article
The quality of cold-smoked Atlantic salmon ( Salmo salar) as affected by salting method, time and temperature.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 9, p. 963, doi. 10.1111/j.1365-2621.2005.01030.x
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- Article
The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined turkish cheese.
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- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 727, doi. 10.1111/j.1365-2621.2004.00837.x
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- Article
The effects of various salt concentrations during brine curing of cod ( Gadus morhua).
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- International Journal of Food Science & Technology, 2004, v. 39, n. 1, p. 79, doi. 10.1046/j.0950-5423.2003.00757.x
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- Article
Modelling average concentrations of salt and salt substitute in partial or total volumes of...
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- International Journal of Food Science & Technology, 1998, v. 33, n. 6, p. 501, doi. 10.1046/j.1365-2621.1998.00196.x
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- Article
Improvement of the lactic acid fermentation of capers (Capparis spinosa L) through an experimental factorial design.
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- Grasas y Aceites, 2016, v. 67, n. 4, p. 398, doi. 10.3989/gya.010510
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- Article
Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars.
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- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0641152
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- Article
Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón.
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- Grasas y Aceites, 2016, v. 67, n. 2, p. 1, doi. 10.3989/gya.0505152
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- Article
Texture and antioxidant evolution of naturally green table olives as affected by different sodium chloride brine concentrations.
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- Grasas y Aceites, 2014, v. 65, n. 1, p. 1, doi. 10.3989/gya.037213
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- Article
Efecto de la aireación y la concentración de cloruro sódico en el desarrollo de la flora microbiológica y en los parámetros fisicoquímicos en la fermentación de Olea europaea L. c.v. Sevillana al estilo negras naturales en la zona de La Yarada-Tacna
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- Grasas y Aceites, 2013, v. 64, n. 3, p. 320, doi. 10.3989/gya.131212
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- Article
Effect of drying, chemical and natural processing methods on black Biancolilla olives.
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- Grasas y Aceites, 2012, v. 63, n. 2, p. 223, doi. 10.3989/gya.095811
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- Article
Elaboration process, chemical and sensory analyses of fried-salted soybean.
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- Grasas y Aceites, 2010, v. 61, n. 3, p. 279, doi. 10.3989/gya.112109
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- Article
Effect of acidification and salt concentration on two black brined olives from Sicily (cv moresca and giarraffa).
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- Grasas y Aceites, 2010, v. 61, n. 3, p. 251, doi. 10.3989/gya.108809
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- Article
Lipolytic and oxidative changes during the manufacture of dry-cured lacón Effect of the time of salting.
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- Grasas y Aceites, 2009, v. 60, n. 3, p. 255, doi. 10.3989/gya.130508
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- Publication type:
- Article
Influence of brine concentration on sugar and sodium chloride diffusion during the processing of the green olive variety Arauco.
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- Grasas y Aceites, 2008, v. 59, n. 3, p. 267, doi. 10.3989/gya.2008.v59.i3.518
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- Article
Polyaromatic Hydrocarbons of Smoked Cured Muscle Foods Prepared by Canadian Tl'azt'en and Llheidli T'enneh First Nation Communities.
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- Journal of Toxicology & Environmental Health: Part A, 2012, v. 75, n. 21, p. 1249, doi. 10.1080/15287394.2012.709410
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- Article
Strategies to reduce sodium consumption: a food industry perspective.
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- 2009
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- Publication type:
- journal article
Analytical Model for CO Injection into Brine Aquifers-Containing Residual CH.
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- Transport in Porous Media, 2012, v. 94, n. 3, p. 795, doi. 10.1007/s11242-012-0025-x
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- Article
Coreflooding Studies to Evaluate the Impact of Salinity and Wettability on Oil Recovery Efficiency.
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- Transport in Porous Media, 2009, v. 76, n. 1, p. 77
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- Article
Partial replacement of sodium chloride with potassium chloride or ammonium chloride in a prepared meal - cooked peas with pork burger.
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- Meat Technology, 2018, v. 59, n. 2, p. 114, doi. 10.18485/meattech.2018.59.2.6
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- Article