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The irrigated wheat crop in Egypt has a salt tolerance of ECe=7.6 dS/m beyond which the yield declines. The data were collected in farmers' fields. [1] Salt tolerance of crops is the maximum salt level a crop tolerates without
Ashing of the plants converts some of this sodium into sodium carbonate (or "soda", in one of the old uses of the term). [citation needed] In the medieval and early post-medieval centuries, various glasswort plants were collected at tidal marshes and other saline places in the Mediterranean region. The collected plants were burned.
The company claims that the naturally derived plant salt is effective in treating high blood pressure and fatty liver disease [22] by reducing sodium intake. [23] The company has also developed a desalted Salicornia powder containing antioxidative and antithrombus polyphenols , claimed to be effective in treating obesity and arteriosclerosis ...
Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs. Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, [1] and high in salt, preventing enzymes from working and micro-organisms from multiplying. [2] Pickling can preserve perishable foods for months, or in some cases years. [3]
These concentrations are obtained with intensive daily drip irrigations of 10 or more mm (i.e. more than 10 liter per m 2 per day) with water having a salt concentration expressed in electric conductivity (EC) of 2, 4, 8, 12, 16, 20 and 35 dS/m. [3]
The raw materials are immersed in brine (a 6–8% salt concentration) seasoned by dressings like ginger, chili, Sichuan pepper, and garlic. [14] [8] Local people in Sichuan utilize aged pao cai brine for fermentation. If the aged brine is not spoilage or has no inappropriate odor, it is often reused for many years or even decades. [7]
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
Champoy – Myrica rubra pickled in salt, sugar, and vinegar from the Philippines; Chanh muối – Salt-pickled lime in Vietnamese cuisine; Chhundo – Kind of Indian pickle from Gujarat; Chinese pickles – Vegetables or fruits that have been fermented by pickling with salt and brine