Main menu
Search results
Search in FRIDOC
93 results
Cocción microbiológicamente segura de carne en horno solar y su análisis sensorial.
Microbiologically safe cooking meat in a solar furnace and its sensory analysis.
IIR document
The influence of waiting period before freezing on the sensory quality deterioration of fish meat caused by freezing.
Alterações na qualidade de novos smoothies a base de manga durante conservação refrigerada.
Spoilage in the quality of new mango-based smoothies during refrigerated preservation.
Application of refrigeration for debittering table olives.
The interrelation between ice crystal size and the texture of commercial ice cream: a quantitative analysis.
Enzymatic hydrolysis of cod heads – effect of freezing and thawing on the quality and composition of protein hydrolysates.
Experimental study on phase change cool storage of pinggu peach.
Optimum storage temperature of frozen cooked rice predicted by ice crystal measurement, sensory evaluation and artificial neural network.
Wild caught cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) chilled in slurry or flake ice and its effect on product quality.
Effect of Cold Shock Pretreatment Combined with Perforation-Mediated Passive Modified Atmosphere Packaging on Storage Quality of Cucumbers.
Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life.
Shelf life of snow crab clusters (Chionoecetes opilio) stored at 0 and 4°C.
Cold storage technology for extension of Kimchi cabbage using hybrid environment control.
CO2-equivalent emissions and quality evaluation of chilled and frozen Atlantic salmon transported from Norway to Japan.
Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage.
Refrigeration sector monitoring
3 results
Reducing food waste: can we keep open canned sardines in the refrigerator?
Researchers from the University of Porto studied the shelf life at 4°C of open canned sardines, depending on the type of seasoning (sardines in brine, vegetable oil, tomato...
Inauguration of the “Ferments du Futur” Innovation Centre
The “Ferments du Futur” Innovation Centre, dedicated to sustainable food research, was recently opened by INRAE in the Paris-Saclay science and innovation cluster, France.
Cryoextraction techniques for better tasting wine?
A recent study in Spain suggests that freezing white grapes using low temperatures in the winemaking process, produces wines that are more aromatic than wines produced with traditional...
Encyclopedia of Refrigeration
1 result
Ice cream manufacturing, environmental impact and market data
From a physico-chemical point of view, ice cream is a complex, frozen multiphase mixture. The manufacturing process includes several stages of freezing which are described in this...
