Concepedia

Salting Time Optimization

Salting Time Optimization is a methodological framework in food science that systematically determines the optimal duration for salt application during cheese production to achieve desired physicochemical properties while minimizing defects and maximizing efficiency.

21

Publications

686

Citations

78

Authors

25

Institutions

Publications per year

2017–2026

4

Parents

Publications

21

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”

Laura Purriños, Daniel Franco, Javier Carballo et al. · Meat Science · 2012 · 96 citations

, , +15

Salted cod manufacturing: influence of salting procedure on process yield and product characteristics

Ana Andrés, Senyder Rodríguez-Barona, José Manuel Barat Baviera et al. · Journal of Food Engineering · 2004 · 84 citations

, , +10

Effects of Temperature During the Last Month of Ageing and of Salting Time on Dry-Cured Ham Aged for Six Months

J. Arnau, Luís Guerrero, P. Gou · Journal of the Science of Food and Agriculture · 1997 · 84 citations

, , +13

Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing–salting

Raúl Grau, J.B. Ibáñez, P. Fito · Meat Science · 2004 · 46 citations

, , +13

Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process

M. Aliño, Raúl Grau, Ana Fuentes · Journal of Food Engineering · 2010 · 45 citations

, , +11

1–5 of 21

Authors

78

  1. PF
    P. Fito

    Universitat Politècnica de València, Spain

    4 publications · 158 citations

    4

    h-index

  2. JC
    Javier Carballo

    Universidade de Vigo, Spain

    2 publications · 109 citations

    2

    h-index

  3. RG
    Raúl Grau

    Universitat Politècnica de València, Spain

    2 publications · 91 citations

    2

    h-index

  4. JM
    José M. Lorenzo

    Centro Tecnológico de Automoción de Galicia, Spain

    2 publications · 140 citations

    2

    h-index

  5. AF
    Ana Fuentes

    Universitat Politècnica de València, Spain

    2 publications · 57 citations

    2

    h-index

1–5 of 78

Institutions

25

  1. Universitat Politècnica de València

    Valencia, Spain

    7 h-index

    22 publications

    751 citations

  2. Universidade de Vigo

    Vigo, Spain

    2 h-index

    2 publications

    109 citations

  3. Centro Tecnológico del Mar

    Vigo, Spain

    1 h-index

    3 publications

    288 citations

  4. University of Palermo

    Palermo, Italy

    1 h-index

    4 publications

    172 citations

  5. University of Valparaíso

    Valparaíso, Chile

    1 h-index

    4 publications

    120 citations

  6. University of Florida

    Gainesville, United States

    1 h-index

    2 publications

    24 citations

  7. Zhejiang Gongshang University

    Hangzhou, China

    1 h-index

    7 publications

    105 citations

  8. Universidad de León

    León, Spain

    1 h-index

    3 publications

    39 citations

1–8 of 25

Venues

  1. Meat Science

    4 publications · 196 citations

    4

    h-index

  2. Journal of Food Engineering

    4 publications · 157 citations

    4

    h-index

  3. Journal of the Science of Food and Agriculture

    3 publications · 112 citations

    3

    h-index

  4. Food Science and Technology International

    2 publications · 22 citations

    2

    h-index

  5. European Food Research and Technology

    2 publications · 62 citations

    2

    h-index

1–5