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IIR document

Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures.

• Author(s) : LI D., QIN N., ZHANG L., et al.
• Publication date: 2019/02
• Languages : English
• Keywords : Carp, Temperature, Organoleptic property, Storage, Loss, Expérimentation, Freezing, Water, Adenosine triphosphate
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 98
• Formats : PDF

IIR document

Rigor mortis : mécanismes et conséquences.

Rigor mortis: mechanisms and consequences.

• Author(s) : COTTIN P., DUCASTAING A.
• Publication date: 1996/03/20
• Languages : French
• Keywords : Glycolysis, Metabolism, Rigor mortis, Aquaculture, Fish, Enzyme, Adenosine triphosphate
• Source: Refrigeration and Aquaculture.
• Formats : PDF

IIR document

FUNCTIONALITY CHANGES IN MYOFIBRILLAR PROTEINS OF MILKFISH (CHANOS CHANOS) DURING ICING.

• Author(s) : JIANG S. T., HWANG D. C., TSAO C. Y.
• Publication date: 1987/08/24
• Languages : English
• Keywords : Icing, Mince, Chilling, Protein, Chemical property, Fish, Adenosine triphosphate
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

IIR document

PROTEIN DENATURATION IN BOVINE MUSCLE DURING FROZEN STORAGE.

• Author(s) : WAGNER J. R., ANON M. C.
• Publication date: 1987/08/24
• Languages : English
• Keywords : Muscle, Calorimeter, Meat, Beef, Protein, Myosin, Denaturation, Freezing, Adenosine triphosphate
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

Effects of residual moisture content on lyophilized red blood cells.

• Author(s) : ZHOU X. L., HE H., LIU B. L., et al.
• Publication date: 2008/04/05
• Languages : English
• Source: Cryogenics and refrigeration. Proceedings of ICCR'2008.

Good handling practices of the catch: the effect of early icing on the freshness quality of cuttlefish (Sepia officinalis L.).

• Author(s) : BADIANI A., BONALDO A., TESTI S., et al.
• Publication date: 2013/07
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 32 - n. 1