Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

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Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.

Waste water containing high levels of NaCl from cucumber fermentation tank yards is a continuing problem for the pickled vegetable industry. A major reduction in waste salt could be achieved if NaCl were eliminated from the cucumber fermentation process. The objectives of this project were to ferment cucumbers in brine containing CaCl(2) as the only salt, to determine the course of fermentation...

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Effect of Calcium Chloride on Growth and Yield of Tomato under Sodium Chloride Stress

The effects of salinity and supplied calcium chloride on growth and leaf ions concentration of tomato (Lycopersicon esculentum L.) were investigated in Gorgan, Iran. A factorial experiment was conducted based on RCBD with four NaCl levels (0, 50, 100, and 150 mM) and four CaCl2 levels (0, 100, 200 and 300 mg L-1). Data of growth, yield and leaf’s Ca, K, and Na content were subjected to analyze ...

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Solubility Limits of Major Salts in Sodium Chloride Solutions

The solubility limit data of salts are typically measured in distilled water and not in saline or salt-laden solutions. So, the current study was initiated to measure the solubility limit of major salts in different concentration of NaCl solutions and was compared to the solubility limit of the same salt to that in real seawater solution. A major finding from the experimental results was that t...

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Evaluating the Serum Levels of Calcium, Chloride, Potassium and Sodium in the Stroke Patients

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ژورنال

عنوان ژورنال: Journal of Food Quality

سال: 2018

ISSN: 0146-9428,1745-4557

DOI: 10.1155/2018/8051435