Ultrasonic characterization of salt, moisture and texture modifications in dry-cured ham during post-salting-Reference-Cited by-同舟云学术

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Ultrasonic characterization of salt, moisture and texture modifications in dry-cured ham during post-salting

Published:2021-02 Issue: Volume:172 Page:108356
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Contreras M.,Benedito J.,Garcia-Perez J.V.

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Universitat Politècnica de València

Ministerio de Economía, Industria y Competitividad, Gobierno de España

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride;Aliño;Meat Science,2010

2. Monitoring the ripening process of Iberian ham by computer vision on magnetic resonance imaging;Antequera;Meat Science,2007

3. Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface;Arnau;Meat Science,2003

4. Replacement of pile salting by simultaneous brine thawing-salting in Spanish cured ham manufacturing;Barat;Meat Science,2004

5. Cheese maturity assessment using ultrasonics;Benedito;Journal of Dairy Science,2000

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1. Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies;Trends in Food Science & Technology;2024-11

2. A review of emerging applications of ultrasonication in Comparison with non-ionizing technologies for meat decontamination;Ultrasonics Sonochemistry;2024-08

3. Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review;Food Safety and Health;2024-07

4. Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile;Polish Journal of Food and Nutrition Sciences;2024-04-18

5. Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review;Ultrasonics Sonochemistry;2024-02

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