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Listar por palabra clave "Low salt"

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Listar por palabra clave "Low salt"

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    Development of a low-sodium ready-to-eat desalted cod 
    Aliño Alfaro, Marta; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2011-12)
    [EN] A new methodology to obtain desalted cod by partial sodium replacement with potassium, and ready-to-eat, was proposed. Sodium substitution was carried out not during the salting stage but during the desalting stage ...
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    Innovative non-destructive measurements of salt in low-salt hake minces 
    Greiff, Kirsti; Fuentes López, Ana; Aursand, Ida G.; Erikson, Ulf; Masot Peris, Rafael; Alcañiz Fillol, Miguel; Barat Baviera, José Manuel (American Chemical Society, 2014-03-26)
    [EN] Impedance spectroscopy (IS), low-field proton nuclear magnetic resonance (LF 1H NMR), chloride titration, ion chromatography, and an ion selective electrode were used to investigate the physicochemical parameters ...
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    Kinetics studies during NaCl and KCl pork meat brining 
    Barat Baviera, José Manuel; Baigts Allende, Diana Karina; Aliño Alfaro, Marta; Fernández Fernández, Francisco Javier; Perez García, Victor (Elsevier, 2011-09)
    [EN] We describe and quantify salt transfer processes during food processing using mathematical models. Our approach incorporates as novel elements: (i) a more rigorous determination of the salt diffusion kinetics by using ...
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    Strategies for Salt Reduction in Foods 
    Toldrá Vilardell, Fidel; Barat Baviera, José Manuel (Bentham Science Publishers, 2012)
    [EN] The amounts of sodium chloride in the formulation of a variety of foods like bakery, meats and dairy foods, ready meals, sauces and snacks, are relatively large and thus, have a strong contribution on the salt dietary ...