Works about SALTING of food

Results: 171

Combination of dispersive solid-phase extraction and salting-out homogeneous liquid-liquid extraction for the determination of organophosphorus pesticides in cereal grains.

Published in:

Journal of Separation Science, 2014, v. 37, n. 14, p. 1862, doi. 10.1002/jssc.201400251

By:

Jia, Chunhong;
Zhu, Xiaodan;
Wang, Jihua;
Zhao, Ercheng;
He, Min;
Chen, Li;
Yu, Pingzhong

Publication type:

Article

Enthalpy changes of salting processes of hen-egg white lysozyme in various electrolyte solutions.

Published in:

Journal of Thermal Analysis & Calorimetry, 2006, v. 83, n. 3, p. 607, doi. 10.1007/s10973-005-7414-0

By:

Wszelaka-Rylik, M.;
Zielenkiewicz, W.

Publication type:

Article

Regulatory Affairs.

Published in:: 2007
Publication type:: Abstract

Elision systems of the dnieper-donets aulacogen: Communication 2. Catagenetic processes in the donets and Pripyat depressions and some metallogenic features of the aulacogen.

Published in:

Lithology & Mineral Resources, 2012, v. 47, n. 1, p. 48, doi. 10.1134/S0024490211060046

By:

Kholodov, V.

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

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

In situ environment rather than substrate type dictates microbial community structure of biofilms in a cold seep system.

Published in:

Scientific Reports, 2014, p. 1, doi. 10.1038/srep03587

By:

On On Lee;
Yong Wang;
Renmao Tian;
Weipeng Zhang;
Chun Shum Shek;
Bougouffa, Salim;
Al Suwailem, Abdulaziz;
Zenon B. Batang;
Wei Xu;
Guang Chao Wang;
Xixiang Zhang;
Feras F. Lafi;
Bajic, Vladmir B.;
Pei-Yuan Qian

Publication type:

Article

Isolation and characterization of a heavy metal-resistant, thermophilic esterase from a Red Sea Brine Pool.

Published in:

Scientific Reports, 2013, p. 1, doi. 10.1038/srep03358

By:

Mohamed, Yasmine M.;
Ghazy, Mohamed A.;
Sayed, Ahmed;
Ouf, Amged;
El-Dorry, Hamza;
Siam, Rania

Publication type:

Article

The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 409, doi. 10.1111/1471-0307.12198

By:

Soares, Catarina;
Fernando, Ana Luisa;
Mendes, Benilde;
Martins, António P L

Publication type:

Article

Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese.

Published in:

International Journal of Dairy Technology, 2014, v. 67, n. 1, p. 31, doi. 10.1111/1471-0307.12100

By:

Silva, Thais L T;
Souza, Vanessa R;
Pinheiro, Ana C M;
Nunes, Cleiton A;
Freire, Tassyana V M

Publication type:

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.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 527, doi. 10.1111/j.1471-0307.2009.00530.x

By:

BRICKLEY, CIARA A.;
LUCEY, JOHN A.;
McSWEENEY, PAUL L. H.

Publication type:

Article

Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 4, p. 541, doi. 10.1111/j.1471-0307.2009.00536.x

By:

CAMBAZTEPE, FERDA;
CAKMAKCI, SONGUL;
DAGDEMIR, ELIF

Publication type:

Article

Genome-wide association study for ham weight loss at first salting in Italian Large White pigs: towards the genetic dissection of a key trait for dry-cured ham production.

Published in:

Animal Genetics, 2017, v. 48, n. 1, p. 103, doi. 10.1111/age.12491

By:

Fontanesi, L.;
Schiavo, G.;
Gallo, M.;
Baiocco, C.;
Galimberti, G.;
Bovo, S.;
Russo, V.;
Buttazzoni, L.

Publication type:

Article

Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon ( Oncorhynchus tshawytscha) during refrigerated storage.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 4, p. 708, doi. 10.1002/jsfa.6754

By:

Kong, Kelvin Jia Wey;
Alçiçek, Zayde;
Balaban, Murat O

Publication type:

Article

Salting Yolks Directly Using Fresh Duck Egg Yolks with Salt and Maltodextrin.

Published in:

Journal of Poultry Science, 2017, v. 54, n. 1, p. 97, doi. 10.2141/jpsa.0160027

By:

Tseng-Hsing Wang

Publication type:

Article

Review of mathematical models to describe the food salting process.

Published in:

Dyna (0012-7353), 2015, v. 82, n. 190, p. 23, doi. 10.15446/dyna.v82n190.42016

By:

Gómez-Salazar, Julián Andrés;
Clemente-Polo, Gabriela;
Sanjuán-Pelliccer, Neus

Publication type:

Article

HEALTH, SAFETY AND ENVIRONMENTAL RISKS OF UNDERGROUND CO<sub>2</sub> STORAGE - OVERVIEW OF MECHANISMS AND CURRENT KNOWLEDGE.

Published in:

Climatic Change, 2006, v. 74, n. 1-3, p. 289, doi. 10.1007/s10584-005-0425-9

By:

Damen, Kay;
Faaij, André;
Turkenburg, Wim

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

Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae.

Published in:

Italian Journal of Food Safety, 2017, v. 6, n. 2, p. 23, doi. 10.4081/ijfs.2017.6178

By:

Serio, Annalisa;
Chaves-López, Clemencia;
Rossi, Chiara;
Pittia, Paola;
Rosa, Marco Dalla;
Paparella, Antonello

Publication type:

Article

EFFECT OF REDUCED DRY SALTING ON THE CHARACTERISTICS OF PDO PECORINO ROMANO CHEESE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 134

By:

TRIPALDI, C.;
PALOCCI, G.;
FIORI, M.;
LONGO, L.;
FUSELLI, F.;
CATILLO, G.;
ADDIS, M.

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

Contact ulceration from the salting of ham.

Published in:

2003

By:

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

Publication type:

Other

EFFECTS OF PROCESSING METHODS ON THE CONTENT OF MINERALS IN FISH PRODUCTS.

Published in:

Journal of Elementology, 2016, v. 21, n. 2, p. 461, doi. 10.5601/jelem.2015.20.3.890

By:

Polak-Juszczak, Lucyna

Publication type:

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

Brining Effects on Flavor and Moisture Uptake and Retention in Turkey Meat.

Published in:

Journal of Culinary Science & Technology, 2013, v. 11, n. 4, p. 299, doi. 10.1080/15428052.2013.798565

By:

Krasnow, Mark;
Loss, ChristopherR.;
Ahrens, Nicholas;
Fiore III, Anthony

Publication type:

Article

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

Evaluation of 0.1% Ammonium Hydroxide to Replace Sodium Tripolyphosphate in Fresh Meat Injection Brines.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 7, p. C519, doi. 10.1111/j.1750-3841.2009.01259.x

By:

CERRUTO-NOYA, C. A.;
VANOVERBEKE, D. L.;
DEWITT, C. A. MIRELES

Publication type:

Article

Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod ( Gadus morhua) Loins.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M258, doi. 10.1111/j.1750-3841.2009.01200.x

By:

LAUZON, HÉLÉNE L.;
MAGNÚSSON, HANNES;
SVEINSDÓTTIR, KOLBRÚN;
GUDJÓNSDÓTTIR, MARÍA;
MARTINSDÓTTIR, EMILÍA

Publication type:

Article

Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod ( Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by <sup>31</sup>P-NMR Measurements.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 3, p. C211, doi. 10.1111/j.1750-3841.2009.01086.x

By:

Johnsen, S. O.;
Jørgensen, K. B.;
Birkeland, S.;
Skipnes, D.;
Skåra, T.

Publication type:

Article

Injection-Salting and Cold-Smoking of Farmed Atlantic Cod ( Gadus morhua L.) and Atlantic Salmon ( Salmo salar L.) at Different Stages of Rigor Mortis: Effect on Physical Properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 8, p. E378, doi. 10.1111/j.1750-3841.2008.00917.x

By:

Akse, L.;
Birkeland, S.;
Tobiassen, T.;
Joensen, S.;
Larsen, R.

Publication type:

Article

Quality Changes of Shrimp during Boiling in Salt Solution.

Published in:

Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 5, p. S289, doi. 10.1111/j.1750-3841.2007.00349.x

By:

Niamnuy, C.;
Devahastin, S.;
Soponronnarit, S.

Publication type:

Article

Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 5, p. E301, doi. 10.1111/j.1750-3841.2007.00373.x

By:

Ribero, G. G.;
Rubiolo, A. C.;
Zorrilla, S. E.

Publication type:

Article

Effect of Water Phase Salt Content and Storage Temperature on Listeria monocytogenes Survival in Chum Salmon ( Oncorhynchus keta) Roe and Caviar (Ikura).

Published in:

Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 5, p. M160, doi. 10.1111/j.1750-3841.2007.00385.x

By:

Joong-Han Shin;
Rasco, Barbara A.

Publication type:

Article

Changes in Volatile Compounds of Traditional Chinese Nanjing Water-boiled Salted Duck During Processing.

Published in:

Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 4, p. S371, doi. 10.1111/j.1750-3841.2006.00020.x

By:

Liu, Yuan;
Xu, Xing-lian;
Ouyang, Gang-feng;
Zhou, Guang-hong

Publication type:

Article

Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) Fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. e418, doi. 10.1111/j.1365-2621.2005.tb11470.x

By:

Birkeland, Sveinung;
Sivertsvik, Morten;
NIELSEN, Henrik H.;
Skåra, Torstein

Publication type:

Article

Effects of Added Salt, Phosphates, and Proteins on the Chemical and Physicochemical Characteristics of Frozen Cod ( Gadus morhua) Fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ144, doi. 10.1111/j.1365-2621.2004.tb06355.x

By:

Thorarinsdottir, K. A.;
Gudmundsdottir, G.;
Arason, S.;
Thorkelsson, G.;
Kristbergsson, K.

Publication type:

Article

Modeling of the Cod Desalting Operation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP183, doi. 10.1111/j.1365-2621.2004.tb06345.x

By:

Barat, J. M.;
Rodríguez-Barona, S.;
Andrés, A.;
Ibáñez, J. B.

Publication type:

Article

Effects of Salt-curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked Salmon.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP198, doi. 10.1111/j.1365-2621.2004.tb06347.x

By:

Birkeland, S.;
Haarstad, I.;
Bjerkeng, B.

Publication type:

Article

Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FCT67, doi. 10.1111/j.1365-2621.2004.tb17858.x

By:

CHAOVANALIKIT, A.;
WROLSTAD, R. E.

Publication type:

Article

Anthocyanin and Polyphenolic Composition of Fresh and Processed Cherries.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FCT73, doi. 10.1111/j.1365-2621.2004.tb17859.x

By:

CHAOVANALIKIT, A.;
WROLSTAD, R. E.

Publication type:

Article

Influence of Salmon Provenance and Smoking Process on Muscle Functional Characteristics.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 4, p. 1155, doi. 10.1111/j.1365-2621.2003.tb09617.x

By:

MONTERO, P.;
GÓMEZ-GUILLÉN, M.C.;
BORDERIAS, A.J.

Publication type:

Article

Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 57, doi. 10.1111/j.1365-2621.2003.tb14114.x

By:

Jittinandana, S.;
Kenney, P.B.;
Slider, S.D.;
Mazik, P.;
Bebak-Williams, J.;
Hankins, J.A.

Publication type:

Article

Sensory and Physicochemical Quality of'Reduced Sodium'Hot Sauces from'Dwarf Golden Apples ( Spondias cytherea): Effects of Brining and Debrining.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 9, p. 3476, doi. 10.1111/j.1365-2621.2002.tb09608.x

By:

Katerson, A.;
Badrie, N.

Publication type:

Article

Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 8, p. 2976, doi. 10.1111/j.1365-2621.2002.tb08848.x

By:

Poligné, I.;
Collignan, A.;
TRYSTRAM, G.

Publication type:

Article

Influence of Increasing Brine Concentration in the Cod-Salting Process.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1922, doi. 10.1111/j.1365-2621.2002.tb08747.x

By:

Barat, J.M.;
Rodríguez-Barona, S.;
Andrés, A.;
Fito, P.

Publication type:

Article

Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 892, doi. 10.1111/j.1365-2621.2001.tb15192.x

By:

Sánchez, E. S.;
Simal, S.;
Femenia, A.;
Benedito, J.;
Rosselló, C.

Publication type:

Article

Effects of Phosphate on Yield, Quality, and Water-Holding Capacity in the Processing of Salted Cod (Gadus morhua).

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 6, p. 821, doi. 10.1111/j.1365-2621.2001.tb15180.x

By:

Thorarinsdottir, K. A.;
Arason, S.;
Bogason, S. G.;
Kristbergsson, K.

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