Concepedia

Salting Process Control

Salting Process Control is a methodological framework within dairy food engineering that governs the rate, distribution, and extent of salt incorporation during cheese production to achieve desired physicochemical and microbiological outcomes.

79

Publications

3.8K

Citations

271

Authors

94

Institutions

Publications per year

2017–2026

19

Parents

Publications

79

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

Use of vacuum impregnation in food salting process

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

, , +11

Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

Markus Stieger, Fred van de Velde · Current Opinion in Colloid & Interface Science · 2013 · 175 citations · Full text

, , +14

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

E. Fulladosa, X. Serra, P. Gou et al. · Meat Science · 2009 · 130 citations

, , +15

Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

José M. Lorenzo, Roberto Bermúdez, Rubén Domínguez et al. · Food Control · 2014 · 115 citations

, , +8

1–5 of 79

Authors

271

  1. PF
    P. Fito

    Universitat Politècnica de València, Spain

    14 publications · 712 citations

    10

    h-index

  2. RG
    Raúl Grau

    Universitat Politècnica de València, Spain

    5 publications · 201 citations

    5

    h-index

  3. AA
    Ana Andrés

    Universitat Politècnica de València, Spain

    5 publications · 356 citations

    5

    h-index

  4. SA
    Sigurjón Arason

    University of Iceland, Iceland

    3 publications · 164 citations

    3

    h-index

  5. MC
    Marta Castro‐Giráldez

    Universitat Politècnica de València, Spain

    3 publications · 100 citations

    3

    h-index

1–5 of 271

Institutions

94

  1. Universitat Politècnica de València

    Valencia, Spain

    14 h-index

    57 publications

    3K citations

  2. University College Cork

    Cork, Ireland

    4 h-index

    11 publications

    1.2K citations

  3. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    4 h-index

    10 publications

    842 citations

  4. Universidade Federal de Santa Catarina

    Florianópolis, Brazil

    3 h-index

    8 publications

    337 citations

  5. Matís (Iceland)

    Reykjavik, Iceland

    3 h-index

    10 publications

    412 citations

  6. Oniris

    Nantes, France

    3 h-index

    7 publications

    278 citations

  7. Centre National de la Recherche Scientifique

    Paris, France

    3 h-index

    6 publications

    249 citations

  8. Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire

    Saint-Nazaire, France

    3 h-index

    7 publications

    278 citations

1–8 of 94

Venues

  1. Journal of Food Engineering

    14 publications · 726 citations

    13

    h-index

  2. LWT

    10 publications · 550 citations

    10

    h-index

  3. Meat Science

    8 publications · 512 citations

    8

    h-index

  4. Journal of Dairy Science

    JDS · 4 publications · 147 citations

    4

    h-index

  5. Food Control

    4 publications · 223 citations

    4

    h-index

1–5