Concepedia

Salt Preservation

Salt Preservation is a food preservation method that inhibits microbial growth and enzymatic activity in dairy products through the osmotic dehydration and ionic effects of sodium chloride, thereby extending shelf life and maintaining product safety.

84

Publications

4.9K

Citations

309

Authors

92

Institutions

Publications per year

2017–2026

19

Parents

Publications

84

Reducing salt: A challenge for the meat industry

Eoin Desmond · Meat Science · 2006 · 805 citations

, , +12

A one-quarter reduction in the salt content of bread can be made without detection

Seham Girgis, Bruce Neal, John Prescott et al. · European Journal of Clinical Nutrition · 2003 · 284 citations

, , +13

Fundamental studies on the reduction of salt on dough and bread characteristics

E.J. Lynch, Fabio Dal Bello, Elizabeth M. Sheehan et al. · Food Research International · 2009 · 207 citations

, , +11

Preservation Effects on Stable Isotope Analysis of Fish Muscle

D. Albrey Arrington, Kirk O. Winemiller · Transactions of the American Fisheries Society · 2002 · 202 citations

, , +13

Use of vacuum impregnation in food salting process

Amparo Chiralt, P. Fito, Ana Andrés et al. · Journal of Food Engineering · 2001 · 200 citations

, , +11

1–5 of 84

Authors

309

  1. JK
    J. Kanagaraj

    Central Leather Research Institute, India

    3 publications · 64 citations

    3

    h-index

  2. SS
    S. Sadulla

    Central Leather Research Institute, India

    2 publications · 32 citations

    2

    h-index

  3. RL
    Ragnar L. Olsen

    UiT The Arctic University of Norway, Norway

    2 publications · 83 citations

    2

    h-index

  4. MB
    Meral Birbir

    Marmara University, Türkiye

    2 publications · 31 citations

    2

    h-index

  5. VB
    V. Brindha

    Central Leather Research Institute, India

    2 publications · 28 citations

    2

    h-index

1–5 of 309

Institutions

92

  1. Nofima

    Tromsø, Norway

    4 h-index

    10 publications

    532 citations

  2. Central Leather Research Institute

    Chennai, India

    4 h-index

    21 publications

    434 citations

  3. Norwegian University of Life Sciences

    Ås, Norway

    3 h-index

    4 publications

    216 citations

  4. Fafo Foundation

    Oslo, Norway

    3 h-index

    6 publications

    449 citations

  5. Universitat Politècnica de València

    Valencia, Spain

    3 h-index

    12 publications

    1.3K citations

  6. Texas A&M University

    College Station, United States

    2 h-index

    5 publications

    470 citations

  7. Oregon State University

    Corvallis, United States

    2 h-index

    4 publications

    81 citations

  8. Ghent University

    Ghent, Belgium

    2 h-index

    4 publications

    267 citations

1–8 of 92

Venues

  1. Journal of Food Science

    JFS · 8 publications · 197 citations

    8

    h-index

  2. Food Chemistry

    5 publications · 322 citations

    6

    h-index

  3. Meat Science

    5 publications · 1K citations

    5

    h-index

  4. LWT

    4 publications · 96 citations

    4

    h-index

  5. Food Research International

    2 publications · 275 citations

    2

    h-index

1–5