Bibliografías temáticas / Cookery (Salt)

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Literatura académica sobre el tema "Cookery (Salt)"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 28 de julio de 2025

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Artículos de revistas sobre el tema "Cookery (Salt)"

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RODRIGUES, JÉSSICA F., GABRIELA JUNQUEIRA, CARLA S. GONÇALVES, JOÃO D. S. CARNEIRO, ANA CARLA M. PINHEIRO, and CLEITON A. NUNES. "Elaboration of garlic and salt spice with reduced sodium intake." Anais da Academia Brasileira de Ciências 86, no. 4 (2014): 2065–75. http://dx.doi.org/10.1590/0001-3765201420130464.

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Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl
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Ammar, Hany R., Sayed M. Saleh, Subbarayan Sivasankaran, Abuzar E. A. E. Albadri, and Fahad A. Al-Mufadi. "Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS." Applied Sciences 13, no. 24 (2023): 13119. http://dx.doi.org/10.3390/app132413119.

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The present study examined the migration of elements from aluminum cooking pots to foods after the cooking process. This study investigated the impact of pot quality (manufacturer), pot type (traditional or pressure cooker), water supply (tap water/mineral water), food acidity, salt, spices, temperature, and cooking time on the migration of elements into cooked food. The cooking experiments were conducted to simulate the actual cooking conditions. Standard food simulant B, with 3% (w/v) acetic acid, was used in subsequent cooking trials to confirm the results. Three methods were employed to an
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Macnair, AlexanderL. "SALT IN PROCESSED AND HOME-COOKED FOOD." Lancet 329, no. 8534 (1987): 689–90. http://dx.doi.org/10.1016/s0140-6736(87)90457-0.

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Pyshkovа, Elena Petrovna, Pavel Aleksandrovich Dmitriev, and Aleksandr Nikolaevich Baklanov. "INCREASE THE SAFETY OF IODINATED COOKED SALT." Theoretical & Applied Science 73, no. 05 (2019): 432–38. http://dx.doi.org/10.15863/tas.2019.05.73.64.

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RUUSUNEN, M., M. NIEMISTÖ, and E. PUOLANNE. "Sodium reduction in cooked meat products by using commercial potassium phosphate mixtures." Agricultural and Food Science 11, no. 3 (2002): 199–207. http://dx.doi.org/10.23986/afsci.5725.

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In addition to salt (NaCl), sodium phosphate also increases the sodium content of meat products. Thus, the effects of replacing sodium phosphate with potassium phosphate on sodium content and properties of low-salt cooked bologna-type sausage and cooked ham were studied. Four sausage formulations were prepared. In formulations 1 and 2, the target sodium content was 0.55 g Na/100 g, and in recipes 3 and 4, 0.63 g Na/100 g. The salt content in formulation 2 was the same as in formulation 3, namely 1.2% NaCl, but the sodium content in the former was lower. In the cooked hams of recipes 1 and 2, t
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Desmond, A., and A. Darwin. "T. H. Huxley’s turbulent apprenticeship years: John Charles Cooke and the John Salt scandal." Archives of Natural History 48, no. 2 (2021): 215–26. http://dx.doi.org/10.3366/anh.2021.0718.

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Thomas Henry Huxley’s early medical apprenticeships (between 1838 and 1842) were largely a family affair. They were overseen by one brother-in-law, John Charles Cooke, in Coventry, and another brother-in-law, John Godwin Salt, in London. With both Cooke and Salt teaching at Sydenham College, a private medical school in London, young Huxley too attended this cheap anatomy school in its final year (1841–1842). Huxley developed an interest in botany under Cooke, who was the Professor of Toxicology at the Medico-Botanical Society in 1842. But the brothers-in-law led chaotic lives. Cooke over-indul
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Wang, Chaoyue, Leonardo Susta, and Shai Barbut. "Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems." Gels 10, no. 1 (2023): 7. http://dx.doi.org/10.3390/gels10010007.

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The effects of salt-sensitive alginate (“A”) and a two-component salt-tolerant alginate system (“B”) used at a 0.5% or 1.0% level were evaluated in normal breast (NB) chicken fillets and in spaghetti meat (SM) fillets. Minced raw and cooked SM samples showed higher cooking loss (p < 0.05) and lower penetration force compared to NB meat. Both alginate systems significantly raised the penetration force in raw samples and decreased cooking loss (p < 0.05). Adding 1% of “A” or 0.5% “B” to SM, without salt, resulted in a similar penetration force as the cooked NB meat, while 1% “B” with salt
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Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "79 Cooking method and beef flavor: a multivariate approach." Journal of Animal Science 97, Supplement_1 (2019): 27. http://dx.doi.org/10.1093/jas/skz053.059.

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Abstract The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality grades: upper 2/3rds of Choice and Select. Strip loins were aged for 21 d at 2 to 4°C. Following aging, strip loins were sliced into 2.54 cm steaks, vacuum packaged, and frozen at -20°C. Steaks were thawed, then cooked sous vide in a circulating water bath at 63.5°C for 1.5 h. Steaks were fin
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Iryna, VLASENKO, SEMKO Tetiana, and BANDURA Valentyna. "TECHNOLOGY OF COOKED-SMOKED SAUSAGES WITH IODIZED SALT." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 36, no. 4 (2020): 103–12. http://dx.doi.org/10.31617/tr.knute.2020(36)10.

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Background. The most effective and cost-effective method of improving the supply of micronutrients is the enrichment of consumer foods, which are the most com­mon and consumed by all groups of adults and children. One of the means of iodine deficiency prevention is iodized salt usage. The aim of the work is to develop the recipe and substantiate the production techno­logy of cooked smoked sausages for functional purposes with the iodized table salt usage. Materials and methods. The object of research is boiled-smoked sausage cer­velat Vinnytskyi, which recipe includes iodized salt according to
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de Oliveira Paula, Marielle Maria, Armando Abel Massingue, Ana Paula Rocha de Moura, João de Deus Souza Carneiro, Alcinéia de Lemos Souza Ramos, and Eduardo Mendes Ramos. "Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats." Food Science and Technology International 27, no. 1 (2020): 73–83. http://dx.doi.org/10.1177/1082013220932355.

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This study aimed to evaluate the effects of salt (NaCl) content of 1.2%, 1.6%, and 2.0% in the sensory characteristics of restructured cooked hams, formulated with abnormal (PSE; pale, soft, and exudative) and normal (RFN; reddish pink, firm, and non-exudative) meats. The products with 1.2% added salt had higher ( P < 0.05) acceptance scores for flavor, regardless of the type of meat used. Hams manufactured with PSE meat and 1.2% salt content had higher ( P < 0.05) overall impression scores and were associated with the terms “characteristic ham flavor”, “juicy”, and “soft” in the check-a
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Tesis sobre el tema "Cookery (Salt)"

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Ulinskaitė, Monika. "Natrio druskų mažinimo galimybės termiškai apdorotuose mėsos gaminiuose." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2013. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130618_095230-70698.

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Darbo objektai: Virtų, karštai rūkytų dešrų gamyba, juslinių savybių ir mikrobiologinis dešrų įvertinimas. Darbo tikslas – Įvertinti natrio druskų mažinimo galimybes termiškai apdorotuose mėsos gaminiuose. Darbo užduotys: 1. Mokslinės literatūros apie natrio druskų mažinimo galimybes termiškai apdorotuose mėsos gaminiuose apibendrinimas. 2. Natrio druskų pakeitimo alternatyviais ingredientais virtose ir karštai rūkytose dešrose galimybių tyrimas. 3. Gaminių receptūrų sudarymas, gaminių gamyba, juslinis įvertinimas. 4. Gautų rezultatų statistinis apdorojimas, apibendrinimas, išvadų formulavim
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Sabah, Judith R. "Evaluation of organic salts and spices for the control of Clostridium perfringens in cooked vacuum-packaged ground beef products during alternative cooling procedures /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.

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Nascimento, Renata do 1977. "Redução de cloreto de sódio e substituição de nitrito de sódio em produto cárneo embutido cozido = características físico-químicas, microbiológicas e sensoriais." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255090.

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Orientador: Marise Aparecida Rodrigues Pollonio<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-16T12:31:59Z (GMT). No. of bitstreams: 1 Nascimento_Renatado_M.pdf: 1842864 bytes, checksum: ff48ba117e4d598457a6c594bc8eefaf (MD5) Previous issue date: 2010<br>Resumo: No desenvolvimento de produtos cárneos com apelos saudáveis, a redução de sódio e a substituição de nitrito de sódio são relevantes estratégias a serem implementadas pela indústria de processamento. Embora, já seja possível encontrar em algun
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Zagdoun, Marine. "Caractérisation de l'influence de facteurs environnementaux sur l'écologie microbienne du jambon cuit tranché." Thesis, université Paris-Saclay, 2020. http://www.theses.fr/2020UPASA003.

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Réduire le sel et le nitrite utilisés pour la conservation du jambon est un enjeu de santé publique, mais cette réduction est susceptible de modifier les écosystèmes microbiens et de favoriser le développement de l’altération des produits. L’objectif de ces travaux était de caractériser i) les communautés microbiennes de jambons issus d’une usine de fabrication ii) leurs productions de métabolites d’altération et de prévoir l’évolution de ces deux facteurs dans le cadre d’une réduction de sel et de nitrite.Parmi les paramètres de production étudiés, nous avons montré que la ligne de tranchage
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Libros sobre el tema "Cookery (Salt)"

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Cadogan, Mary. Low-salt cookery. Panther, 1985.

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Sjögren, Vivi-Ann. Andalusiens grova salt =: Sal gorda de Andalucía. Schildts, 1996.

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Langre, Jacques de. Seasalt's hidden powers: The biological action of all ocean minerals on body and mind. Happiness Press, 1994.

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Munakata, Nobuko. Munakata Nobuko no oishii usuaji menyū: Ichinichi enbun 10 guramu ika. Ie no Hikari Kyōkai, 1994.

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R, Gerlach Larry, and Von Schmidt Carole B, eds. Dining in--Salt Lake City: Cookbook : a collection of gourmet recipes for complete meals from the Salt Lake City area's finest restaurants. Peanut Butter Pub., 1985.

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Jordan, Michele Anna. Salt & pepper: 135 perfectly seasoned recipes. Broadway Books, 1999.

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Truong, Monique T. D. The Book of Salt. Houghton Mifflin, 2003.

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Livingston, A. D. Cold-smoking & salt-curing meat, fish, & game. Lyons & Burford, Publishers, 1995.

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Gee, Margaret. The longevity Chinese vegetarian cookbook: Outstanding Pritikin-style recipes, no added fat, salt, oil, sugar or MSG. Thorsons, 1987.

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Cocinova, ed. Cocina sin sal: Rica y sabrosa. De Vecchi, 1999.

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Capítulos de libros sobre el tema "Cookery (Salt)"

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Van Buren, Jerome P. "Softening of Cooked Snap Beans and Other Vegetables in Relation to Pectins and Salts." In ACS Symposium Series. American Chemical Society, 1986. http://dx.doi.org/10.1021/bk-1986-0310.ch015.

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Barbieri, Giampiero, Caterina Barone, Arpan Bhagat, Giorgia Caruso, Zachary Ryan Conley, and Salvatore Parisi. "Chemical and Health Features of Cooked Cold Meats. Reduction of Salt, Fat and Some Additives and Related Effects on Technological and Sensory Aspects of Charcuterie Products." In SpringerBriefs in Molecular Science. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-11358-6_3.

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Townsend, Peter. "Cookery and technological spices." In The Power of Imperfections. Oxford University Press, 2022. http://dx.doi.org/10.1093/oso/9780192857477.003.0003.

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The aim here is to make the transition from cookery, where we are familiar with the need for trace additions of salt, herbs and spices (i.e. imperfections), to all other types of manufactured goods. Mentally, we rarely consider the presence of impurities and, even in cookery, ignore that our food sources always include measurable quantities of many impurities, even rat hairs from grain silos etc. This deliberate rejection of the thought of such impurities always conditions our thinking and inhibits our attitudes and understanding of all modern technological materials. Impurities at parts per m
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Townsend, Peter. "The case for technological imperfections." In The Power of Imperfections. Oxford University Press, 2022. http://dx.doi.org/10.1093/oso/9780192857477.003.0002.

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Historically, it was only the presence of imperfections in flint that enabled them to be shaped into our first Stone Age tools, as fracture of perfect flints would have been impossible. The use of fire for cooking equally revealed the presence of metals and silicates in ores and experience slowly introduced the complex fields of metallurgy and simple glasses. Historically, all later advances followed this initial pattern by revealing that we needed traces of imperfections and impurities. In essence, there are very close parallels with cookery and the needs for traces of salt and spices. The in
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Benn, Charles. "Food and Feasts." In China’s Golden Age. Oxford University PressNew York, NY, 2004. http://dx.doi.org/10.1093/oso/9780195176650.003.0006.

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Abstract In the late eighth century a general declared, “There is nothing that can not be eaten. Making things edible is only a question of skill fully blending sweet, sour, bitter, salty, and peppery flavors while cooking.” Once he cooked the worn-out mudguard of his saddle, and declared that his dish was very tasty.
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Polidori, Paolo, Paola Di Girolami, and Silvia Vincenzetti. "Vitamins and Minerals in Raw and Cooked Donkey Meat." In Meat and Nutrition. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96666.

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Human health is deeply affected by nutrition. The most important nutritional property of a good diet, able to provide an adequate amount of nutrients, to fulfill growth and development requirements, permitting also health maintenance, is variety of foods. Meat can be included in several diets, particularly when they are based on a restricted choice of plant foods. The inclusion of meat and meat products, even in small amounts, can significantly improve many diets; in fact, meat and derived products are good sources of proteins, vitamins and mineral salts. Thermal processes used for cooking mea
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Clorinda Matto De, Turner. "21." In Torn From the Nest, edited by John H. R. Polt. Oxford University PressNew York, NY, 1999. http://dx.doi.org/10.1093/oso/9780195110067.003.0022.

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Abstract Manuel had not had a single hour’s true rest since the beginning of the sad events that had shaken the people of Killac. As soon as he had arranged for and in part witnessed the removal of Marcela to Lucia’s house, he devoted himself to making prudent inquiries, putting to use that good sense that is the product of a well-ordered and assiduous education. Prudence also caused him to avoid any immediate discussion with Don Sebastian, and he resolved that for the time being he would stay away from Senor Marin’s home. But matters have a way of moving on toward their resolution. One mornin
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Tec, Nechama. "The Beginning of the Bielski Otriad." In Defiance. Oxford University PressNew York, NY, 2008. http://dx.doi.org/10.1093/oso/9780195385236.003.0004.

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Abstract From March 1942 Asael with thirteen followers continued to elude the Germans by staying in the forests, close to the town of Nowogródek. When collecting provisions, they made an effort not to rob poor peasants but instead took from those they thought had extra food. Familiarity with the area and with local farmers helped them decide who was an appropriate target. Bowing to tradition, the men handled the acquisition of food while the women prepared the meals. All ingredients were cooked together. With potatoes most plentiful and with meat and fat at a premium, the mainstay of each dish
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Thomson, David K. "A Thousand-Dollar Breakfast." In Bonds of War. University of North Carolina Press, 2022. http://dx.doi.org/10.5149/northcarolina/9781469666617.003.0003.

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This chapter is an in-depth overview of the early financial activities of the North through the year 1861. From a financial standpoint, the war at its outset was approached in the same way as prior American conflicts, which meant that the new Secretary of the Treasury Salmon Chase immediately encountered a nightmare upon his ascension to office. His efforts to coordinate with Wall Street elites and their colleagues in Boston and Philadelphia backfired completely and led to the suspension of specie payments in December 1861. Despite this setback, the financial situation in the first year of the
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Vanderpump, Mark P. J. "Epidemiology of thyroid disease and swelling." In Oxford Textbook of Endocrinology and Diabetes. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780199235292.003.3074.

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Thyroid disorders are among the most prevalent of medical conditions. Their manifestations vary considerably from area to area and are determined principally by the availability of iodine in the diet. The limitations of epidemiological studies of thyroid disorders should therefore be borne in mind when considering the purported frequency of thyroid diseases in different communities (1). Almost one-third of the world’s population live in areas of iodine deficiency and risk the consequences despite major national and international efforts to increase iodine intake, primarily through the voluntar
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Actas de conferencias sobre el tema "Cookery (Salt)"

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Roshankhah, S., and J. McLennan. "Hydraulic Fractures in Reservoirs Bounded by Layers of Other Rocks." In 56th U.S. Rock Mechanics/Geomechanics Symposium. ARMA, 2022. http://dx.doi.org/10.56952/arma-2022-2062.

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ABSTRACT: This study investigates the characteristics of hydraulic fractures (HFs) formed in low permeability reservoirs that are bounded by salt layers. Three layered systems are modeled, where the thickness of the bounding salt layers differs with respect to the thickness of the shale layer (same thickness, thinner salt, and thicker salt). The width and total height of the models are the same. The interface properties match the properties of the weaker material, which is the salt. Both the shale and salt zones are modeled as homogeneous and impermeable materials, and water injection is model
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Nakaoka, Sadao, Sadao Nakaoka, Yasunori Kozuki, et al. "ENVIRONMENTAL EDUCATION: LEARNING THE CYCLE OF LIFE BY CONNECTING SEA AND SOIL OF AMAGASAKI." In Managing risks to coastal regions and communities in a changing world. Academus Publishing, 2017. http://dx.doi.org/10.31519/conferencearticle_5b1b942059c7f6.32423155.

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In order to remove the excessive nutrient salt at Port of Amagasaki, we have established the method to utilize the cycle of life: by cultivating seaweed at the port, removing shellfish from the upright sea walls, and turning them into compost. In cooperation with the local junior high school students, local citizens, experts, and administration, the junior high schools of Amagasaki provided the environmental study through this activity, based on the theme of “Cycle of Life”. In this report, we describe about the effects of this study. 1) Before the study, a survey showed that most of the stude
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Nakaoka, Sadao, Sadao Nakaoka, Yasunori Kozuki, et al. "ENVIRONMENTAL EDUCATION: LEARNING THE CYCLE OF LIFE BY CONNECTING SEA AND SOIL OF AMAGASAKI." In Managing risks to coastal regions and communities in a changing world. Academus Publishing, 2017. http://dx.doi.org/10.21610/conferencearticle_58b43161d851e.

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In order to remove the excessive nutrient salt at Port of Amagasaki, we have established the method to utilize the cycle of life: by cultivating seaweed at the port, removing shellfish from the upright sea walls, and turning them into compost. In cooperation with the local junior high school students, local citizens, experts, and administration, the junior high schools of Amagasaki provided the environmental study through this activity, based on the theme of “Cycle of Life”. In this report, we describe about the effects of this study. 1) Before the study, a survey showed that most of the stude
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Informes sobre el tema "Cookery (Salt)"

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Willis, C., F. Jorgensen, S. A. Cawthraw, et al. A survey of Salmonella, Escherichia coli (E. coli) and antimicrobial resistance in frozen, part-cooked, breaded or battered poultry products on retail sale in the United Kingdom. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.xvu389.

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Frozen, breaded, ready-to-cook chicken products have been implicated in outbreaks of salmonellosis. Some of these outbreaks can be large. For example, one outbreak of Salmonella Enteritidis involved 193 people in nine countries between 2018 and 2020, of which 122 cases were in the UK. These ready-to-cook products have a browned, cooked external appearance, which may be perceived as ready-to-eat, leading to mishandling or undercooking by consumers. Continuing concerns about these products led FSA to initiate a short-term (four month), cross-sectional surveillance study undertaken in 2021 to det
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