[EN] The reduction of the content of sodium chloride in dry-cured ham was studied in to prevent the problems related to high sodium intake (i.e. the hypertension). One of the possibilities to reduce the sodium content is ...

[EN] High Hydrostatic Pressure technology emerged several years ago in response to consumer interest for products having greater organoleptic and nutritional quality than those traditionally processed by heat. The food ...

[EN] The corrosion behaviour and the wear ranking of biomedical high carbon (HC) and low carbon (LC) CoCrMo alloys sliding against an alumina ball in four different simulated body fluids [NaCl and phosphate buffered solutions ...

[EN] By combining vacuum freeze drying combined with high-frequency dielectric and/or infrared heating, the drying time for frozen gels containing 1% agar with sucrose or sodium chloride was successfully shorten, and the ...

The aim of this work was to study the effect of sodium chloride replacement by potassium chloride on the quality of smoked sea bass, as well as the effect of different types of packaging. Samples were salted with 100% NaCl ...

[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 ...

[EN] Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride ...

[EN] The salting process involves complex phenomena that affect the overall quality of cheese due to its effect on water activity and induced biochemical changes. The permittivity of cheese was analysed throughout the ...

[EN] Some foods are preserved by salting in NaCl saturation conditions (fish, meat and some vegetables). It is known that the polyphasic and multicomponent character of foods plays a basic role in defining equilibrium ...