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kw.\*:("Dry salting")

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Ortho-diphenol profile and antioxidant activity of Algerian black olive cultivars: Effect of dry salting processSOUFI, Ouahiba; ROMERO, Concepción; HAYETTE, Louaileche et al.Food chemistry. 2014, Vol 157, pp 504-510, issn 0308-8146, 7 p.Article

Influence of the presence of skin on the salting kinetics of European sea bassFUENTES, A; FERNANDEZ-SEGOVIA, I; SERRA, J. A et al.Food science and technology international. 2007, Vol 13, Num 3, pp 199-205, issn 1082-0132, 7 p.Article

Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) filletsBIRKELAND, Sveinung; BENCZE RØRA, Anna Maria; SKARA, Torstein et al.Food research international. 2004, Vol 37, Num 3, pp 273-286, issn 0963-9969, 14 p.Article

Characterisation of the dry salted process for the production of the msayer, a traditional lemon aromatising condimentAAYAH, Hammoumi; AHANSAL, Lahcen; GUYOT, Jean-Pierre et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 3, pp 568-572, issn 0023-6438, 5 p.Article

Influence of brine concentration on Atlantic salmon fillet saltingGALLART-JORNET, L; BARAT, J. M; RUSTAD, T et al.Journal of food engineering. 2007, Vol 80, Num 1, pp 267-275, issn 0260-8774, 9 p.Article

Greek dry-salted olives : Monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20 °CPANAGOU, Efstathios Z.Lebensmittel - Wissenschaft + Technologie. 2006, Vol 39, Num 4, pp 323-330, issn 0023-6438, 8 p.Article

Cold Smoking of Atlantic Salmon (Salmo salar) Fillets with Smoke Condensate-an Alternative Processing Technology for the Production of Smoked SalmonBIRKELAND, S; SKARA, T.Journal of food science. 2008, Vol 73, Num 6, issn 0022-1147, S326-S332Article

Rehydration kinetics at 5 and 15 °C of dry salted meatMUNOZ, I; GARCIA-GIL, N; ARNAU, J et al.Journal of food engineering. 2012, Vol 110, Num 3, pp 465-471, issn 0260-8774, 7 p.Article

Nondestructive Analysis of Salt, Water, and Protein in Dried Salted Cod using Computed TomographyHASETH, T. T; HOY, M; EGELANDSDAL, B et al.Journal of food science. 2009, Vol 74, Num 3, issn 0022-1147, E147-E153Article

Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processingGUOFENG JIN; LICHAO HE; XIANG YU et al.Food chemistry. 2013, Vol 141, Num 3, pp 2751-2756, issn 0308-8146, 6 p.Article

A model to estimate the annual production of roes (avgotaracho) of flathead mullet (Mugil cephalus) based on the spawning migration of speciesKATSELIS, George; KOUTSIKOPOULOS, Constantin; ROGDAKIS, Yiannis et al.Fisheries research. 2005, Vol 75, Num 1-3, pp 138-148, issn 0165-7836, 11 p.Article

Origin and spoilage potential of the microbiota dominating genus Psychrobacter in sterile rehydrated salt-cured and dried salt-cured cod (Gadus morhua)BJØRKEVOLL, Ingebrigt; OLSEN, Ragnar L; SKJERDAL, Olaug Taran et al.International journal of food microbiology. 2003, Vol 84, Num 2, pp 175-187, issn 0168-1605, 13 p.Article

The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod - A low-field NMR studyGUDJONSDOTTIR, Maria; ARASON, Sigurjón; RUSTAD, Turid et al.Journal of food engineering. 2011, Vol 104, Num 1, pp 23-29, issn 0260-8774, 7 p.Article

Influence of the salinity adjustment methods, salts and brine, on the toxicity of wastewater samples to mussel embryosLIBRALATO, G; LOSSO, C; AVEZZU, F et al.Environmental technology. 2009, Vol 30, Num 1, pp 85-91, issn 0959-3330, 7 p.Article

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