Results 1 to 10 of about 65,930 (161)
Foods, 2021 Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a change in the composition of free amino acids, compared to salting of whole fish with viscera proteases. Therefore, old indicators of the ripening dynamics
Katarzyna Felisiak, Mariusz Szymczak
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Applied Sciences, 2023 This study demonstrates the effects of the freezing and frozen storage of anchovies prior to brining and dry-salting on quality changes and food safety during refrigerated storage (4 ± 1 °C). Fresh anchovies were divided into two groups, one of which was
Serkan Koral +3 more
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Shipin gongye ke-ji, 2022 The aim of this study was to investigate the effects of different salting methods (wet salting, dry salting, ultrasonic assisted wet salting) on quality traits (color, texture, water retention capacity), histomorphology and protein structure of cooked ...
Yu SONG +5 more
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Foods, 2023 Ras cheese is the main Egyptian hard cheese that is well-known worldwide. Herein, we investigated how different salting techniques affect the physio-chemical properties, sensory properties, and volatile compounds of Ras cheese over a six-month ripening ...
Dina A. Amer +6 more
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Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation
Scientia Agricola, 2020 : Sodium reduction and the substitution of sodium chloride by other salts have been extensively studied in order to produce healthier foods. Coppa is a pork cured product that receives high levels of sodium through the salting process.
Jocasta Di Domenico +4 more
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Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna
Applied Sciences, 2023 Dry-cured tuna is a traditional product manufactured in the Mediterranean region of Spain, known as mojama. The traditional salting-drying elaboration process attributes new organoleptic characteristics to the final product, changing its flavor, color ...
Mónica Sánchez-Parra +3 more
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Influences of Different Coating Materials on the Quality Changes of Hardboiled Salted Duck Eggs under Ambient Storage [PDF]
Brazilian Archives of Biology and Technology, 2019 The present study investigated the influences of selected coatings (paraffin wax (PW), chitosan (CH), whey protein isolate (WPI), and soy protein isolate (SPI)) on the quality changes of hardboiled salted duck eggs when kept under ambient temperature (30±
Karthikeyan Venkatachalam +2 more
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Soluplus solutions as thermothickening materials for topical drug delivery. [PDF]
, 2019 Soluplus is a pharmaceutical excipient used primarily in the manufacture of solid dispersions. The polymer also exhibits interesting rheology in aqueous solution, increasing in viscosity as the solution is warmed.
Abou Shamat, Mohamad, Cook, Michael
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Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast
Poultry Science, 2020 : The objective of this study was to determine the impact of pre-rigor salting using KCl on the technological properties of ground chicken breast. Chicken breast muscle (M.
D.H. Song +5 more
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Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture [PDF]
, 2013 peer-reviewedPartitioning of starter bacteria and enzyme activities was investigated at different stages of Cheddar cheese manufacture using three exogenous commercial enzyme preparations added to milk or at salting.
Doolan, I. A. +3 more
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