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There are 16463 results for: content related to: Salt in food processing; usage and reduction: a review

  1. Preservation of Fish by Curing

    Seafood Processing: Technology, Quality and Safety

    Sigurjon Arason, Minh Van Nguyen, Kristin A. Thorarinsdottir, Gudjon Thorkelsson, Pages: 129–160, 2013

    Published Online : 30 NOV 2013, DOI: 10.1002/9781118346174.ch6

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    Processing of Salted Cod (Gadus spp.): A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 6, November 2012, Pages: 546–564, Helena Oliveira, Sónia Pedro, Maria Leonor Nunes, Rui Costa and Paulo Vaz-Pires

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1541-4337.2012.00202.x

  3. The re-emergence of salting-out association with acetonitrile for modern day bioanalysis

    Biomedical Chromatography

    Volume 27, Issue 5, May 2013, Pages: 545–547, Nuggehally R. Srinivas

    Version of Record online : 19 MAR 2013, DOI: 10.1002/bmc.2902


    Journal of Food Science

    Volume 45, Issue 5, September 1980, Pages: 1305–1311, AURORA ZUGARRAMURDI and HÉCTOR MATEO LUPÍN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb06543.x


    Journal of Food Processing and Preservation

    Volume 37, Issue 5, October 2013, Pages: 615–620, OTONIEL CORZO, NELSON BRACHO and JAIME RODRÍGUEZ

    Version of Record online : 13 APR 2012, DOI: 10.1111/j.1745-4549.2012.00695.x

  6. Low-Sodium Products

    Handbook of Fermented Meat and Poultry

    Fidel Toldrá, José M. Barat, Pages: 251–257, 2014

    Published Online : 31 OCT 2014, DOI: 10.1002/9781118522653.ch28

  7. Physicochemical, sensorial and textural characteristics of liquid-smoked salmon (Salmo salar) as affected by salting treatment and sugar addition

    International Journal of Food Science & Technology

    Volume 47, Issue 5, May 2012, Pages: 1086–1096, Olaia Martinez, Jesús Salmerón, Maria Dolores Guillén, Carmen Pin and Carmen Casas

    Version of Record online : 20 MAR 2012, DOI: 10.1111/j.1365-2621.2012.02945.x

  8. The mathematical modelling of the osmotic dehydration of shark fillets at different brine temperatures

    International Journal of Food Science & Technology

    Volume 41, Issue 4, April 2006, Pages: 405–416, Saheeda Mujaffar and Clement K. Sankat

    Version of Record online : 15 NOV 2005, DOI: 10.1111/j.1365-2621.2005.01086.x

  9. The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: E544–E551, Kristin Anna Thorarinsdottir, Sigurjon Arason, Gudjon Thorkelsson, Sjofn Sigurgisladottir and Eva Tornberg

    Version of Record online : 23 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01798.x

  10. Influence of processing on lipids and lipid oxidation in aquatic foods

    Antioxidants and Functional Components in Aquatic Foods

    Sivakumar Raghavan, Hordur G. Kristinsson, Pages: 43–94, 2014

    Published Online : 25 APR 2014, DOI: 10.1002/9781118855102.ch3

  11. Salting and the role of salt in cheese

    International Journal of Dairy Technology

    Volume 57, Issue 2-3, May 2004, Pages: 99–109, T P Guinee

    Version of Record online : 26 APR 2004, DOI: 10.1111/j.1471-0307.2004.00145.x

  12. 1H and 23Na MRI studies of Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) fillet pieces salted in different brine concentrations

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 14, November 2007, Pages: 2676–2683, Emil Veliyulin and Ida G Aursand

    Version of Record online : 21 AUG 2007, DOI: 10.1002/jsfa.3030

  13. Effect of lightly salt and sucrose on rigor mortis changes in silver carp (Hypophthalmichthys molitrix) stored at 4°C

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 160–167, Ce Shi, Jianyun Cui, Yongkang Luo and Zhongyun Zhou

    Version of Record online : 10 AUG 2013, DOI: 10.1111/ijfs.12291

  14. Indirectly suspended droplet microextraction of water-miscible organic solvents by salting-out effect for the determination of polycyclic aromatic hydrocarbons

    Environmental Toxicology and Chemistry

    Volume 33, Issue 12, December 2014, Pages: 2694–2701, Ali Daneshfar and Tahere Khezeli

    Version of Record online : 29 OCT 2014, DOI: 10.1002/etc.2753

  15. Recent advances in sample preparation techniques for effective bioanalytical methods

    Biomedical Chromatography

    Volume 25, Issue 1-2, January - February 2011, Pages: 199–217, Prashant Laxman Kole, Gantala Venkatesh, Jignesh Kotecha and Ravi Sheshala

    Version of Record online : 10 DEC 2010, DOI: 10.1002/bmc.1560

  16. A kinetic study of salt diffusion in potato at high temperature

    International Journal of Food Science & Technology

    Volume 27, Issue 4, August 1992, Pages: 443–455, HUA LIU

    Version of Record online : 1 JUL 2007, DOI: 10.1111/j.1365-2621.1992.tb01210.x

  17. Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout during Storage

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 806–815, Pinar Oğuzhan Yildiz

    Version of Record online : 27 JUN 2014, DOI: 10.1111/jfpp.12291


    Journal of Food Science

    Volume 39, Issue 1, January 1974, Pages: 125–127, JOSEPH M. MENDELSOHN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1974.tb01004.x

  19. Molecular Modeling for Protein Aggregation and Formulation

    Computational Pharmaceutics

    Dorota Roberts, Jim Warwicker, Robin Curtis, Pages: 123–147, 2015

    Published Online : 22 MAY 2015, DOI: 10.1002/9781118573983.ch7

  20. Salting-out of acetone, 1-butanol, and ethanol from dilute aqueous solutions

    AIChE Journal

    Volume 61, Issue 10, October 2015, Pages: 3470–3478, Shaoqu Xie, Conghua Yi and Xueqing Qiu

    Version of Record online : 20 MAY 2015, DOI: 10.1002/aic.14872