ShareFrozen foods: challenges for the future.
Author(s) : FENNEMA O.
Type of article: Article
Summary
Physico-chemical changes and vitamin C losses during storage of frozen foods were assessed. Optimization of storage conditions (temperature and duration). Methods for controlling oxidation and protein breakdown, as well as efficient techniques for reducing water migration and texture deterioration were developed.
Details
- Original title: Frozen foods: challenges for the future.
- Record ID : 1994-2933
- Languages: English
- Source: Food Aust. - vol. 45 - n. 8
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Vitamin C; Food; Deterioration; Texture; Time-temperature tolerance; Protein; Quick-frozen food; Cold storage; Water
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- Author(s) : CRIVELLI G.
- Date : 1990
- Languages : Italian
- Source: Ann. IVTPA - vol. 21
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- Author(s) : HUYGHEBAERT A.
- Date : 1992/04
- Languages : Dutch
- Source: Koude Mag. - vol. 4 - n. 4
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- Author(s) : MEISTER K. A.
- Date : 1984/01
- Languages : English
- Source: ACSH News Views - 11-12.
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- Author(s) : BESANCON P.
- Date : 1985
- Languages : French
- Source: Rev. gén. Froid - vol. 75 - n. 2
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- Author(s) : BØGH-SØRENSEN L.
- Date : 1998/05/19
- Languages : English
- Source: Managing the cold chain for quality and safety. Proceedings of a FLAIR-FLOW Europe workshop held at Nottingham Trent University on March 24, 1999.
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