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IIR document

Freezing/storing olives, consequences for extra virgin olive oil quality.

• Author(s) : MASELLA P., GUERRINI L., ANGELONI G., et al.
• Publication date: 2019/10
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 106
• Formats : PDF

IIR document

Quality changes in Pteridium aquilinum and the root of Platycodon grandiflorum frozen under different conditions.

• Author(s) : PARK S. J., MIJAN M. al, SONG K. B.
• Publication date: 2014/07
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 43
• Formats : PDF

Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice.

• Author(s) : CASTRO P., PENEDO PADRÓN J. C., CABALLERO CANSINO M. J., et al.
• Publication date: 2006/04
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 4

IIR document

The ice filter: a unique approach to volatile organic compound emissions.

• Author(s) : WILLIAMS S., TREMBLEY J.
• Publication date: 2003/08/17
• Languages : English
• Source: 21^st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
• Formats : PDF

Cold blast for bacteria.

• Author(s) : HUBER C.
• Publication date: 2014/01
• Languages : English
• Source: Linde Technology

IIR document

Prediction of rapid freezing process for a chicken wing treated at cryogenic temperature.

• Author(s) : CHUNG D., EZEIKE G. O. I., CORNELIUS B., et al.
• Publication date: 2001/03/28
• Languages : English
• Source: Rapid Cooling of Food.
• Formats : PDF

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...

• Last update : 2023/11/07
• Langues : French, English
• Themes : Freezing of foodstuffs