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Partial replacement of sodium in meat and fish products by using magnesium salts. A review

Plant and soil, 2013-07, Vol.368 (1/2), p.179-188

2013

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Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

Food chemistry, 2009-12, Vol.117 (4), p.627-633

2009

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Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

Trends in food science & technology, 2007-04, Vol.18 (4), p.210-218

2007

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Influence of brine concentration on Atlantic salmon fillet salting

Journal of food engineering, 2007-05, Vol.80 (1), p.267-275

2007

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Influence of sodium replacement on physicochemical properties of dry-cured loin

Meat science, 2009-11, Vol.83 (3), p.423-430

2009

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Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

Meat science, 2010-10, Vol.86 (2), p.331-336

2010

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A comparative study of brine salting of Atlantic cod ( Gadus morhua) and Atlantic salmon ( Salmo salar)

Journal of food engineering, 2007-03, Vol.79 (1), p.261-270

2007

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Kinetics studies during NaCl and KCl pork meat brining

Journal of food engineering, 2011-09, Vol.106 (1), p.102-110

2011

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Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

Meat science, 2008, Vol.78 (1), p.135-142

2008

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Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers

Food science and technology international, 2018-07, Vol.24 (5), p.394-403

2018

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Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon ( Salmo salar) fillets

Food chemistry, 2007, Vol.103 (4), p.1268-1281

2007

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Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Trends in food science & technology, 2007-07, Vol.18 (7), p.373-386

2007

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Influence of brine concentration on swelling pressure of pork meat throughout salting

Meat science, 2010-11, Vol.86 (3), p.600-606

2010

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Development of a smoked sea bass product with partial sodium replacement

Food science & technology, 2010-11, Vol.43 (9), p.1426-1433

2010

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Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage

Journal of food engineering, 2006-12, Vol.77 (4), p.1069-1077

2006

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Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture

Journal of food engineering, 2010-04, Vol.97 (3), p.434-439

2010

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Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

Food science and technology international, 2012-06, Vol.18 (3), p.207-217

2012

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Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

Meat science, 2009-06, Vol.82 (2), p.241-246

2009

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Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham

Food science and technology international, 2011-04, Vol.17 (2), p.127-133

2011

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Functional changes induced by extrusion during cocoa alkalization

Food research international, 2020-10, Vol.136, p.109469-109469, Article 109469

2020

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Thawing and salting studies of dry-cured tuna loins

Journal of food engineering, 2009-04, Vol.91 (3), p.455-459

2009

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Influence of cod freshness on the salting, drying and desalting stages

Journal of food engineering, 2006-03, Vol.73 (1), p.9-19

2006

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Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing–salting

Meat science, 2005-02, Vol.69 (2), p.201-208

2005

Volltextzugriff (PDF)

PHYSICOCHEMICAL CHARACTERIZATION OF SOME SMOKED AND MARINATED FISH PRODUCTS

Journal of food processing and preservation, 2010-02, Vol.34 (1), p.83-103

2010

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Influence of Increasing Brine Concentration in the Cod-Salting Process

Journal of food science, 2002-06, Vol.67 (5), p.1922-1925

2002

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Partial replacement of sodium in meat and fish products by using magnesium salts. A review

Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

Influence of brine concentration on Atlantic salmon fillet salting

Influence of sodium replacement on physicochemical properties of dry-cured loin

Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

A comparative study of brine salting of Atlantic cod ( Gadus morhua) and Atlantic salmon ( Salmo salar)

Kinetics studies during NaCl and KCl pork meat brining

Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers

Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon ( Salmo salar) fillets

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Influence of brine concentration on swelling pressure of pork meat throughout salting

Development of a smoked sea bass product with partial sodium replacement

Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage

Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture

Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham

Functional changes induced by extrusion during cocoa alkalization

Thawing and salting studies of dry-cured tuna loins

Influence of cod freshness on the salting, drying and desalting stages

Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing–salting

PHYSICOCHEMICAL CHARACTERIZATION OF SOME SMOKED AND MARINATED FISH PRODUCTS

Influence of Increasing Brine Concentration in the Cod-Salting Process

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