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Limited microbial growth in Atlantic salmon packed in a modified atmosphere.
A simple method to evaluate the shelf life of refrigerated rabbit meat.
IIR document
Use of citric and lactic acids in ice to enhance quality of two fish species during on-board chilled storage.
Optimisation of lactobacillus rhamnosus viability during freeze-drying by box-behnken design.
Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid.
Freeze-drying of Lactobacillus coryniformis Si3-effects of sucrose concentration, cell density, and freezing rate on cell survival and thermophysical properties.
The effect of organic acid treatments on the melanosis inhibition and shelf life in shrimp (Penaeus japonicus).
Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids.
Viability of probiotic bacteria and concentrations of organic acids in commercial yoghurts during refrigerated storage.
Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk.
Examination of sugars as excipients for the stabilization of lactate dehydrogenase.
Fate of pGFP-bearing Escherichia coli O157:H7 in ground beef at 2 and 10 °C and effects of lactate, diacetate, and citrate.
Incorporation and survival of probiotic bacteria in whey cheese matrices.
Lactic acid bacteria in an alginate film inhibit Listeria monocytogenes growth on smoked salmon.
Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.
Refrigeration sector monitoring
1 result
Refrigeration thanks to plastic crystals
Researchers have found that "plastic crystals" undergo particularly high temperature variations when subjected to pressure changes. These materials could be used for the development of the promising technology of barocaloric refrigeration.
Encyclopedia of Refrigeration
Cryogenic nitrogen in the food and beverage industry
The adoption of cryogenic processes in the food and beverage industry is predominantly driven by liquid nitrogen (LIN), and it is the preferred candidate for food chilling and...
