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salting (32) 32
food science & technology (30) 30
proteins (12) 12
engineering, chemical (10) 10
meat (9) 9
microstructure (8) 8
muscle (8) 8
quality (8) 8
texture (7) 7
analysis (6) 6
cod (6) 6
drying (6) 6
kinetics (6) 6
salt water (6) 6
yolk (6) 6
animals (5) 5
chemistry (5) 5
chemistry, applied (5) 5
dry-cured ham (5) 5
duck egg (5) 5
ducks (5) 5
eggs (5) 5
fish (5) 5
food science (5) 5
index medicus (5) 5
moisture content (5) 5
sodium chloride (5) 5
sodium-chloride (5) 5
chemical-composition (4) 4
cod gadus-morhua (4) 4
diffusion (4) 4
exudation (4) 4
lipids (4) 4
mass transfer (4) 4
modeling (4) 4
osmotic dehydration (4) 4
parameters (4) 4
proteolysis (4) 4
research (4) 4
salzen (4) 4
agriculture (3) 3
antioxidants (3) 3
bacteria (3) 3
chemical properties (3) 3
chemistry/food science, general (3) 3
egg yolk (3) 3
fillets (3) 3
fishes (3) 3
food (3) 3
food handling - methods (3) 3
foods (3) 3
life sciences (3) 3
liquid smoke (3) 3
mass-transfer (3) 3
methods (3) 3
moisture (3) 3
oxidation (3) 3
properties (3) 3
protein (3) 3
proteomics (3) 3
salmon salmo-salar (3) 3
salting exudates (3) 3
smoking (3) 3
sodium (3) 3
temperature (3) 3
water (3) 3
water vapour permeable bags (3) 3
[ sdv ] life sciences [q-bio] (2) 2
[ sdv.aen ] life sciences [q-bio]/food and nutrition (2) 2
agriculture, multidisciplinary (2) 2
antioxidant activity (2) 2
aquatic birds (2) 2
bags (2) 2
beef (2) 2
biotechnology (2) 2
biotechnology & applied microbiology (2) 2
birds (2) 2
blood-pressure (2) 2
brine concentration (2) 2
brining (2) 2
cheese (2) 2
chlorides (2) 2
cooking (2) 2
dehydration (2) 2
dichloropropane (2) 2
diffusion coefficient (2) 2
dry salting (2) 2
egg (2) 2
egg white - chemistry (2) 2
egg yolk - chemistry (2) 2
electrophoresis (2) 2
evaporation (2) 2
fatty acids (2) 2
feuchtigkeit (2) 2
fish products (2) 2
food and nutrition (2) 2
freezing (2) 2
gadus-morhua (2) 2
gain (2) 2
gelation (2) 2
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Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/2017, Volume 65, Issue 30, pp. 6307 - 6316
Journal Article
LWT, ISSN 0023-6438, 03/2019, Volume 101, pp. 76 - 82
Strategies are being pursued with the aim of reducing salt content of dry-cured ham. To evaluate the effect of salting on protease activities, sixteen hams... 
NaCl levels | Western blot | Jinhua ham | Protease activities | Salting exudates | MUSCLE PROTEASES | CALPAIN | DRY-CURED HAM | FOOD SCIENCE & TECHNOLOGY | TIME | PARAMETERS | TEXTURE | CALLIPYGE | CATHEPSIN-B
Journal Article
Food Control, ISSN 0956-7135, 06/2019, Volume 100, pp. 189 - 197
Journal Article
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, ISSN 1002-6819, 11/2015, Volume 31, Issue 21, pp. 295 - 300
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2010, Volume 100, Issue 2, pp. 225 - 231
The influence of different salt concentrations of 6%, 15%, 18% and 24% (w/w) on mass transfer of water and salt during brine salting of cod loins was studied.... 
Cod | Brine salting | Salt diffusion | Water holding capacity | Mass transfer | YIELD | OSMOTIC DEHYDRATION | FOOD SCIENCE & TECHNOLOGY | MUSCLE | SEA BASS | ENGINEERING, CHEMICAL | FILLETS | PROTEINS | WATER | Salt water | Exudation | Foods | Diffusion | Diffusion coefficient | Gain | Salting
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 06/2016, Volume 179, pp. 19 - 27
The objective of this study was to adapt and optimise a new smoking-salting process developed for salmon to obtain smoke-flavoured cod. Fish was processed at... 
Liquid smoke | Smoke-flavoured cod | Water vapour permeable bags | Salting | Smoking | REGRESSION | FISH PRODUCTS | GADUS-MORHUA | FOOD SCIENCE & TECHNOLOGY | SENSORY QUALITY | PARAMETERS | ENGINEERING, CHEMICAL | TEMPERATURE | KINETICS | SALMON SALMO-SALAR | PROCESS YIELD | ATLANTIC SALMON | Fishes | Analysis | Methods | Bags | Salmon | Moisture content | Fish | Exudation | Evaporation | Vapour | Optimization
Journal Article
03/2010, ISBN 9780813821825, 12
Book Chapter
Food and Bioprocess Technology, ISSN 1935-5130, 7/2012, Volume 5, Issue 5, pp. 1502 - 1510
Salting of duck egg pretreated with 5% acetic acid and different commercial proteases (flavourzyme, protamex, alcalase, and neutrase) was studied. After... 
Salted egg | Commercial protease | Biotechnology | Chemistry | Duck egg | Food Science | Chemistry/Food Science, general | Agriculture | Pretreatment | Acetic acid | Salting | FOOD SCIENCE & TECHNOLOGY
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 7/2012, Volume 5, Issue 5, pp. 1882 - 1895
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 06/2016, Volume 69, pp. 546 - 553
The feasibility of two processing temperatures on the quality and shelf-life of smoke-flavoured cod was studied. Cod was submitted to a smoke-flavouring... 
Cod | Quality attributes | Smoke-flavouring | Water vapour permeable bags | Salting | STORAGE | ATTRIBUTES | REGRESSION | SPOILAGE | FISH PRODUCTS | GADUS-MORHUA | FOOD SCIENCE & TECHNOLOGY | PARAMETERS | FILLETS | SALMON SALMO-SALAR | Seafood industry
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2009, Volume 94, Issue 1, pp. 83 - 89
The objectives of this work are to study the effect of salting time, salt concentration and temperature on moisture and salt transfers within fillets.... 
Temperature | Brining | Moisture apparent diffusivity | Salt apparent diffusivity | Salting | PROFILES | ATLANTIC SALMON MUSCLE | WATER DIFFUSIVITY | FOOD SCIENCE & TECHNOLOGY | CHANGE KINETICS | SHEETS | ENGINEERING, CHEMICAL | PULSE OSMOTIC DEHYDRATION | SHRINKAGE | CONSTANT-TEMPERATURE | COD | GELATIN GEL | Saline waters | Salinity
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 12/2015, Volume 39, Issue 6, pp. 2897 - 2911
Lipid oxidation, fatty acid profile and microstructure of duck egg supplemented with garlic oil were monitored over the salting period. The antioxidant... 
ANTIOXIDANT ACTIVITY | PHYSICAL-PROPERTIES | ORGANOSULFUR COMPOUNDS | ALLYL CYSTEINE | ALLICIN | FOOD SCIENCE & TECHNOLOGY | ALLIUM-SATIVUM | CHEMICAL-COMPOSITION | ALLIINASE ACTIVITY | YOLK GRANULES | MEAT | Antioxidants | Transportation | Low density lipoproteins | Food additives | Oxidation-reduction reaction | Fatty acids | Petroleum | Eggs | Lipoproteins | Lipids | Oxidation | Garlic | Microstructure | Ducks | Salting
Journal Article
Food Chemistry, ISSN 0308-8146, 2009, Volume 112, Issue 3, pp. 560 - 569
Changes in chemical composition, physical properties and microstructure of duck egg, during salting for up to 14 days, were determined. Duck egg consisted of... 
Egg yolk | Duck egg | Microstructure | Salting | NUTRITION & DIETETICS | ELECTROPHORESIS | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED | YOLK | PROTEINS
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 03/2009, Volume 89, Issue 4, pp. 625 - 633
BACKGROUND: Salted eggs have been produced in Thailand and consumed nationwide. Salted egg can be made by brining eggs in saturated saline or by coating the... 
immersing method | textural property | duck egg | paste coating | salting | Duck egg | Paste coating | Immersing method | Salting | Textural property | GELS | FOOD SCIENCE & TECHNOLOGY | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | YOLK
Journal Article
Drying Technology, ISSN 0737-3937, 10/2011, Volume 29, Issue 13, pp. 1571 - 1579
The purpose of this study is to examine beef dehydration during the salting and the drying steps of Kaddid's production. Salting of beef was run at different... 
Protein denaturation | Kinetics | Modeling | Convective air drying | Osmotic dehydration | Microbiological characteristic | MANUFACTURE | MUSCLE | CURED HAM | MODEL | ENGINEERING, MECHANICAL | ENGINEERING, CHEMICAL | SLICES | TEMPERATURE | PRODUCT | SARDINE SARDINELLA-AURITA | CECINA | PROTEINS | Proteins | Microorganisms | Salt water | Bacteria | Dehydration | Drying | Meat | Salting
Journal Article
Journal of Food Science, ISSN 0022-1147, 01/1998, Volume 63, Issue 1, pp. 27 - 30
ABSTRACT Duck egg yolk pickled by salt attained more desirable characteristics, such as orange color, oil exudate, and grittiness, than salted chicken egg... 
duck egg | chicken egg | lipid | salting | pickling | TEXTURE | GELS | FOOD SCIENCE & TECHNOLOGY | MICROSTRUCTURE | Protection and preservation | Canning and preserving | Research | Eggs
Journal Article