ShareVARIATION OF THE QUALITATIVE CHARACTERISTICS OF PRECOOKED FOODS DURING FREEZING AND STORAGE.
[In Russian. / En russe.]
Author(s) : MAMATCENKO N. I.
Type of article: Article
Summary
THE AUTHORS STUDIED THE RELATIONSHIP BETWEEN THE WATER RETENTION CAPACITY OF THE MICROSTRUCTURE OF PRECOOKED FOODS, THE PROCESSING OF RAW MATERIALS, FREEZING RATE AND STORAGE CONDITIONS. THE RESULTS OF THE DETERMINATION OF WATER RETENTION CAPACITY AGREE WITH THE MICROSTRUCTURE DATA OF THE PRODUCTS STUDIED. THE VARIATION OF NUTRIENT VALUE OF PRECOOKED FOODS FROZEN AT 5 CM/HR AND STORED FOR 4 MONTHS BETWEEN 255 AND 248 K (-18 AND -30 DEG C) WAS STUDIED.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1987-1883
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 5
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Precooked food
- Keywords: Water holding; Precooked food; Freezing; Water; Water activity
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MATHEMATICAL DESCRIPTION OF WATER SORPTION PROP...
- Author(s) : KLIMCZAK J., IRZYNIEC Z., NIEDZIELSKI Z.
- Date : 1988
- Languages : Polish
- Source: Chlodnictwo - vol. 23 - n. 12
View record
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RELATIONSHIP BETWEEN WATER ACTIVITY AND FREEZIN...
- Author(s) : CHEN C. S.
- Date : 1987
- Languages : English
View record
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WATER-HOLDING CAPACITY AND TEXTURAL ACCEPTABILI...
- Author(s) : O'BRIEN S. W.
- Date : 1982
- Languages : English
View record
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STUDY OF TECHNICAL CONDITIONS FOR FROZEN POTATO...
- Author(s) : NIKOLAISVILI T. G., EVELEV S. A., GOLOVKIN N. A.
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 4
View record
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Survival of Escherichia coli O157:H7 in broth a...
- Author(s) : CLAVERO M. R. S., BEUCHAT L. R.
- Date : 1996/08
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 62 - n. 8
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