Concepedia

Brine Salting

Brine Salting is a cheese salting method in which cheese is immersed in a concentrated saltwater solution to achieve uniform sodium absorption and microbial control during the ripening process.

64

Publications

2.4K

Citations

185

Authors

71

Institutions

Publications per year

2017–2026

15

Parents

Publications

64

Influence of brine concentration on Atlantic salmon fillet salting

L. Gallart-Jornet, Turid Rustad, Ulf Erikson et al. · Journal of Food Engineering · 2006 · 156 citations

, , +9

A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar)

L. Gallart-Jornet, Turid Rustad, Ulf Erikson et al. · Journal of Food Engineering · 2006 · 143 citations

, , +13

Influence of Increasing Brine Concentration in the Cod‐Salting Process

Sneyder Rodríguez‐Barona, Ana Andrés, P. Fito · Journal of Food Science · 2002 · 119 citations · Full text

, , +8

Cost and energy requirements of hybrid RO and ED brine concentration systems for salt production

Kishor G. Nayar, Jenifer Fernandes, Ronan K. McGovern et al. · Desalination · 2019 · 115 citations · Full text

, , +13

Water and Salt Distribution in Atlantic Salmon (<i>Salmo salar</i>) Studied by Low-Field <sup>1</sup>H NMR, <sup>1</sup>H and <sup>23</sup>Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting

Ida Grong Aursand, Emil Veliyulin, Ulrike Böcker et al. · Journal of Agricultural and Food Chemistry · 2008 · 111 citations

, , +16

1–5 of 64

Authors

185

  1. TR
    Turid Rustad

    Norwegian University of Science and Technology, Norway

    7 publications · 662 citations

    7

    h-index

  2. PF
    P. Fito

    Universitat Politècnica de València, Spain

    7 publications · 561 citations

    7

    h-index

  3. SA
    Sigurjón Arason

    University of Iceland, Iceland

    6 publications · 326 citations

    6

    h-index

  4. KA
    Kristín Anna Þórarinsdóttir

    University of Iceland, Iceland

    5 publications · 298 citations

    5

    h-index

  5. RG
    Raúl Grau

    Universitat Politècnica de València, Spain

    5 publications · 153 citations

    5

    h-index

1–5 of 185

Institutions

71

  1. Universitat Politècnica de València

    Valencia, Spain

    10 h-index

    26 publications

    1.8K citations

  2. Norwegian University of Science and Technology

    Trondheim, Norway

    6 h-index

    13 publications

    1.3K citations

  3. SINTEF

    Trondheim, Norway

    5 h-index

    16 publications

    1.6K citations

  4. University of Iceland

    Reykjavik, Iceland

    5 h-index

    14 publications

    853 citations

  5. Matís (Iceland)

    Reykjavik, Iceland

    5 h-index

    18 publications

    729 citations

  6. Cornell University

    Ithaca, United States

    4 h-index

    7 publications

    207 citations

  7. Regione Siciliana

    Palermo, Italy

    3 h-index

    14 publications

    339 citations

  8. University of Catania

    Catania, Italy

    3 h-index

    3 publications

    71 citations

1–8 of 71

Venues

  1. Journal of Food Engineering

    6 publications · 460 citations

    6

    h-index

  2. Journal of Food Science

    JFS · 6 publications · 227 citations

    6

    h-index

  3. Meat Science

    5 publications · 147 citations

    6

    h-index

  4. Journal of Dairy Science

    JDS · 4 publications · 111 citations

    4

    h-index

  5. 3

    h-index

1–5