Salting influences microbial growth, enzymatic activity, and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12,...
Swordfish is the most widespread billfish in the aquatic environment. The industrial processing of swordfish fillets involves salting, drying, and smoking steps. Salting techniques, dry or wet, are the most common method of fish preservation. This wo...
In the meat industry, significant time is required for curing, which is determined by the rate of salt and water migration within the meat. The aim of our research was to determine the diffusion rate of salt and water during different curing processe...
DNA origami technology enables the folding of DNA strands into complex nanoscale shapes whose properties and interactions with molecular species often deviate significantly from that of genomic DNA. Here, we investigate the salting-out of different D...
Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a series of physicochemical changes. This method, however, in...
Phase segregation in aqueous biphasic systems (ABS) composed of four hydrophilic ionic liquids (ILs): 1-butyl-3-methylimidazolium methylsulfate and 1-ethyl-3-methylimidazolium methylsulfate (CnC1im C1SO4, n = 2 and 4), tributylmethyl phosphonium met...
The salting-out effect produced by the addition of potassium phosphate, K3PO4to aqueous solutions of water-miscible ionic liquids, viz. 1-ethyl-3-methylimidazoliumethyl sulfate, 1-butyl-3-methylimidazolium methyl sulfate, or 1-alkyl-3-methylimidazoli...
The effects of dry salting for 24 h, or brine salting under different conditions (i.e., 7%, 10%, or 13% NaCl (w/w) at 4 or 20 °C for 3, 6, 24, or 48 h) on ovine Halloumi cheese composition and textural properties were studied. In the brine-salted...
This study aimed to assess the effect of salting and ripening conditions on the features of sheep milk, reduced-fat, semi-hard cheese. Eight groups of cheese, with an average fat content of ≅10.5%, moisture on non-fat substances (MNFS) ≅ 56...
Separating azeotropes is an important, difficult, and expensive task, in particular for the 2-propanol–water mixture. The literature on the problem is rich in modeling studies but often lacking even the simplest experimental confirmation. In th...
Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a change in the composition of free amino acids, compared to salting of whole fish with viscera proteases. Therefore, old indicators of the ripening dyna...
The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) &t...
Ras cheese is the main Egyptian hard cheese that is well-known worldwide. Herein, we investigated how different salting techniques affect the physio-chemical properties, sensory properties, and volatile compounds of Ras cheese over a six-month ripeni...
The purpose of the study is to investigate the effects of brine salting and high-pressure processing (HPP) on the microbial inactivation and quality parameters of mackerel fillets. Mackerel fillets were immersed in 3% and 9% sodium chloride brine for...
As dietary preferences diversify, aquatic foods remain a global staple, providing high-quality protein, essential fatty acids, and other essential nutrients. However, maintaining the quality and safety of seafood remains challenging. Salting is the p...
The role of extracellular vesicles (EVs) has been completely re-evaluated in the recent decades, and EVs are currently considered to be among the main players in intercellular communication. Beyond their functional aspects, there is strong interest i...
This study investigated the effects of salting pretreatment and microwave (MW) power on drying characteristics, water distribution and quality attributes of Pacific white shrimp (Litopenaeus vannamei). With increasing salt concentration (0–8%,...
Water is an essential natural resource, and its contamination is an important issue at present. This study aimed to increase the techniques that can be used to clean and reuse industrial wastewater by studying the feasibility of an aqueous two-phase...
A pilot study was conducted with the aim of adapting the processing of “Kraški pršut”, dry-cured ham, for thighs from heavy pigs. The focus was on the effect of ham weight and salting duration on the quality of dry-cured ham...
The low-technological quality of herring caught during the feeding season makes it impossible to achieve full ripeness of the meat in marinades. One solution may be to assist ripening using herring digestive tract proteases. Therefore, whole herring,...
The ability to achieve high areal capacitance for oxide-based supercapacitor electrodes with high active mass loadings is critical for practical applications. This paper reports the feasibility of the fabrication of Mn3O4-multiwalled carbon nanotube...
Salting pretreatment is an effective method to improve the quality of frozen fish. This study investigated the quality changes and proteomic profile differences of frozen yellowfin tuna fillets pretreated with ultrasound-assisted salting (UAS) and st...
The time-dependent role of cations was investigated by ageing four different aqueous solutions of cation chlorides. A linear correlation was found between the cations’ Setchenov coefficient for the salting-out of benzene and the increase in the condu...
Hydrogels of flexibility, strength, and conductivity have demonstrated broad applications in wearable electronics and soft robotics. However, it is still a challenge to fabricate conductive hydrogels with high strength massively and economically. Her...
Variable pressure salting (VPS) is considered a novel salting approach to improve meat quality. This study aimed to investigate the effects of roasted duck’s edible and nutritional quality after VPS through serum biochemical indicators and in v...
This study aimed to investigate the effects of synergistic K+ immersion-induced salting-out on the rheological properties, microstructure, molecular interactions, and swallowing adaptability of soy protein isolate (SPI)/λ-carrageenan composite...
This study investigated the diffusion kinetics of sodium chloride (NaCl), magnesium chloride (MgCl2), potassium chloride (KCl), and calcium chloride (CaCl2) during wet salting of pork samples up to equilibrium conditions. Pork rump steaks were submit...
Measuring the level of steroid and thyroxine hormones is key to understanding organism health conditions. Liquid chromatography coupled with tandem mass spectrometry has become the method of choice for such hormone analyses in clinical laboratories....
In the present work, a novel sample preparation method, micro salting-out assisted matrix solid-phase dispersion (μ-SOA-MSPD), was developed for the determination of bisphenol A (BPA) and bisphenol B (BPB) contaminants in bee pollen. The proposed met...
The effects of NaCl-induced salinity on biomass allocation, anatomical characteristics of leaves, ion accumulation, salt repellency, and salt secretion ability were investigated in two apple rootstock cultivars (Malus halliana ‘9-1-6’ and...
A fast, clean, energy-saving, non-toxic method for the stabilization of the antioxidant activity and the improvement of the thermal stability of oleuropein and related phenolic compounds separated from olive leaf extract via salting-out-assisted clou...
The simple salt approximation (SSA) for lattice energies is used to rationalize the composition of Tutton salts with the formula A2M(SO4)2(H2O)6, where A is a monovalent cation, usually K+, and M is a divalent cation, usually a transition metal catio...
Molten salt reactors (MSRs) utilize salts as coolant or as the fuel and coolant together with fissile isotopes dissolved in the salt. It is necessary to therefore understand the behavior of the salts to effectively design, operate, and regulate such...
Salt stress is an environmental factor that limits plant seed germination, growth, and survival. We performed a comparative RNA sequencing transcriptome analysis during germination of the seeds from two cultivars with contrasting salt tolerance respo...
Soil salinization is a serious and growing problem around the world. Some plants, recognized as the recretohalophytes, can normally grow on saline–alkali soil without adverse effects by secreting excessive salt out of the body. The elucidation of the...
Crude extracts of Sedum formosanum N.E.Br. obtained from n-butanol partition (BP) and isopropanol salting-out pretreatment (ISP) were analyzed using antioxidation assays. The results indicated that the extract from ISP contained more potent antioxida...
Underground energy storage is essential for the country’s development, and underground salt cavern groups are a productive way to store energy. Safety pillar design is the key to ensuring the safe operation of large salt cavern gas storage grou...
High salt intake increases the risk of hypertension and cardiovascular diseases. Given the role of knowledge as a determinant of food intake, this paper aims to review the current levels of salt knowledge and the association between salt knowledge an...
As the main source of nutrients for the important pollinator honeybee, bee pollen is crucial for the health of the honeybee and the agro-ecosystem. In the present study, a new sample preparation procedure has been developed for the determination of n...
Nowadays, crop insufficiency resulting from soil salinization is threatening the world. On the basis that soil salinization has become a worldwide problem, studying the mechanisms of plant salt tolerance is of great theoretical and practical signific...
Breed and Burn (B&B) fuel cycle in molten salt reactors (MSRs) qualifies this reactor type as one of the best candidates to be developed for the Gen-IV R&D program. This feature can be approached by employing a closed fuel cycle and applicati...
Reducing population salt intake is a global public health priority due to the potential to save lives and reduce the burden on the healthcare system through decreased blood pressure. This implementation science research project set out to measure sal...
This study aimed to delineate the effect of sodium chloride on the induction of inflammatory responses and the development of hypertension in Dahl salt-sensitive (SS) and salt-resistant (SR) rats. Splenocytes were isolated from the spleens of SS and...
Since the Italian iodoprophylaxis strategy is based on the use of iodized salt, we assessed the relationship between dietary salt consumption and iodine intake in the Italian adult population. We estimated the relative contribution given by the use o...
Astragalus mongholicus, an important medicinal plant species, exhibits low tolerance to high-salt environments, which restricts its growth in saline–alkaline areas. Understanding its salt-tolerance mechanisms is crucial for overcoming the techn...
Salt storage asphalt pavement has been considered as a functional pavement that could effectively and actively melt snow on the road. Based on the previous studies, the macro melting snow and ice mechanism on the salt storage road is studied, high pe...
Molten salt electrodeposition is the process of producing impressively dense deposits of refractory metals using the electrolysis of molten salts. However, predicting which electrochemical parameters and setup will best control different kinds of dep...
(1) Background: Excessive salt intake is associated with an increased risk of hypertension and cardiovascular disease, so reducing it is critical. The main objective of this study was to verify whether one intervention to reduce added salt during coo...
(1) Background: The best method to assess discretionary salt intake in population surveys has not been established. (2) Methods: This secondary analysis compared three different methods of measuring sodium intake from discretionary salt in a convenie...
The study investigated the effects of chloride salts (control: 100% NaCl, salt mixture I: NaCl/KCl (50/50), salt mixture II: NaCl/KCl/CaCl2 (40/40/20), salt mixture III: NaCl/KCl/CaCl2/MgCl2 (30/40/20/10)) on enzymatic activity, lipid oxidation, and...
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