Concepedia

Food Curing

Food Curing is a chemical preservation technique that involves the addition of salt, sugar, nitrite, or nitrate to inhibit microbial growth and prolong the shelf life of perishable food items through moisture reduction and antimicrobial action.

46

Publications

1.6K

Citations

149

Authors

40

Institutions

Publications per year

2017–2026

10

Parents

Publications

46

Nitrite Curing of Meat, the N-Nitrosamine Problem and Nitrite Alternatives

Vanderstoep John · Food Research International · 2002 · 146 citations

, , +13

Use of sodium nitrite in cured meats today

R. G. Cassens · Food technology · 1995 · 124 citations

, , +13

Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua

Elena S. Inguglia, Márcia Oliveira, Catherine M. Burgess et al. · Innovative Food Science & Emerging Technologies · 2019 · 84 citations

, , +17

Porcine Aminopeptidase Activity as Affected by Curing Agents

Fidel Toldrá, M‐CARMEN CERVERÓ, CAROLINA PART · Journal of Food Science · 1993 · 82 citations

, , +13

Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham

Brian Lynn Krause, Joseph G. Sebranek, R. E. Rust et al. · Meat Science · 2011 · 77 citations

, , +8

1–5 of 46

Authors

149

  1. BG
    Benjamin G. Mullinix

    University of Georgia, United States

    2 publications · 41 citations

    2

    h-index

  2. RG
    R. G. Cassens

    University of Wisconsin–Madison, United States

    2 publications · 175 citations

    2

    h-index

  3. BW
    B. W. Maw

    University of Georgia, United States

    2 publications · 41 citations

    2

    h-index

  4. FT
    Fidel Toldrá

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    2 publications · 147 citations

    2

    h-index

  5. DS
    Dong-Jin Shin

    Seoul National University, South Korea

    2 publications · 35 citations

    2

    h-index

1–5 of 149

Institutions

40

  1. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    3 h-index

    11 publications

    590 citations

  2. Memorial University of Newfoundland

    St. John's, Canada

    2 h-index

    3 publications

    160 citations

  3. University College Cork

    Cork, Ireland

    2 h-index

    7 publications

    233 citations

  4. Seoul National University

    Seoul, South Korea

    2 h-index

    8 publications

    147 citations

  5. Norwegian University of Life Sciences

    Ås, Norway

    1 h-index

    1 publications

    22 citations

  6. Sunchon National University

    Suncheon, South Korea

    1 h-index

    1 publications

    14 citations

  7. Chungnam National University

    Daejeon, South Korea

    1 h-index

    1 publications

    21 citations

  8. Iowa State University

    Ames, United States

    1 h-index

    3 publications

    231 citations

1–8 of 40

Venues

  1. Meat Science

    6 publications · 233 citations

    6

    h-index

  2. Journal of Food Science

    JFS · 4 publications · 208 citations

    4

    h-index

  3. LWT

    3 publications · 69 citations

    3

    h-index

  4. Food Chemistry

    2 publications · 89 citations

    2

    h-index

  5. Applied Engineering in Agriculture

    1 publications · 14 citations

    1

    h-index

1–5