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IIR document

Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii/

• Author(s) : SHI L., XIONG G., DING A., et al.
• Publication date: 2018/07
• Languages : English
• Keywords : Freezing temperature, Crayfish, Biochemical property, Physical property, Frozen food, Expérimentation, Cold storage
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 91
• Formats : PDF

IIR document

Effects of continuous cooling on physiological and biochemical indexes of the blue mussels.

• Author(s) : WANG Z., RAO D., HUANG Y., et al.
• Publication date: 2019/08/24
• Languages : English
• Keywords : Physiological property, Oxygen, Biochemical property, Temperature variation, Chilling, Ammonia, Mussel, Glucose, Expérimentation, Concentration
• Source: Proceedings of the 25^th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
• Formats : PDF

Dehydration and hydration reactivity of La-based mixed hydroxides for chemical heat storage.

• Author(s) : RYU J., ISHITOBI H., KATO Y.
• Publication date: 2014/03/02
• Languages : English
• Keywords : Thermal property, Hydroxide, Lanthanum, Biochemical property, Chemical, Mixture, Hydrate, Dehydration, Thermal energy storage
• Source: International sorption heat pump conference (ISHPC2014), College Park, United States, March 31-April 2, 2014.
• Formats : PDF

Przemiany chemiczne i biochemiczne w zywnosci mrozonej.

Chemical and biochemical changes in frozen food.

• Author(s) : MARKOWSKI M.
• Publication date: 2011/05
• Languages : Polish
• Keywords : Biochemical property, Organoleptic property, Chemical property, Frozen food
• Source: Technika Chlodnicza i Klimatyzacyjna - vol. 18 - n. 5
• Formats : PDF

IIR document

THE FROZEN STORAGE CHARACTERISTICS OF BLUE WHITING (MICROMESISTIUS POUTASSOU).

• Author(s) : AFOLABI O. A.
• Publication date: 1981
• Languages : English
• Keywords : Biochemical property, Organoleptic property, Seafood, Fish, Freezing
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

IIR document

Gravad-type rainbow trout, packed in vacuum and modified atmosphere: microbiological, biochemical and sensory aspects.

• Author(s) : PAARUP T., RUIZ CAPILLAS C., MORALES J., LOPEZ E., MORAL A.
• Publication date: 1996/03/20
• Languages : English
• Keywords : Modified atmosphere, Microbiology, Biochemical property, Vacuum, Trout, Aquaculture, Organoleptic property, Fish, Packaging
• Source: Refrigeration and Aquaculture.
• Formats : PDF

In vitro antibacterial activity of Australian native herb extracts against food-related bacteria.

• Author(s) : DUPONT S., CAFFIN N., BHANDARI B., et al.
• Publication date: 2006/11
• Languages : English
• Keywords : Hexane, Extraction, Biochemical property, Bacteria, Australia, Aromatic plant, Survival, Ethanol, Water
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 11

Recommended by the IIR / IIR document

Recommandations pour la préparation et la distribution des denrées congelées.

Recommendations for the Processing and Handling of Frozen Foods.

• Author(s) : IIF-IIR, BØGH-SØRENSEN L.
• Publication date: 2008
• Languages : French
• Keywords : Thawing, Refrigerating system, Prepared food, Poultry, Operation, Generality, Food, Energy consumption, Milk, Microbiology, Biochemical property, Meat, Transport, Display cabinet, Design, Temperature, Time-temperature tolerance, Recommendation, Air freezer, Nutritional value, Physical property, Quick freezing, Quick-frozen food, Dairy product, Bakery product, Frozen food, Meat product, Process, Fish, Egg, Handling, Vegetable, Immersion, Hygiene, Guide, Cold storage, Packaging, Fruit juice, Energy saving, Cryofreezing, Ice cream, Shellfish, Control (generic), Freezing, Fruit, Freezer, Storage life
• Formats : Hard copy

Alimentos congelados - Procesado y distribucion.

Recommendations for the Processing and Handling of Frozen Foods.

• Author(s) : IIF-IIR, SYMONS H. W., PHILI PPON J.
• Publication date: 1990
• Languages : Spanish
• Keywords : Thawing, Refrigerating system, Prepared food, Poultry, Operation, Generality, Food, Energy consumption, Milk, Microbiology, Biochemical property, Meat, Transport, Display cabinet, Design, Temperature, Time-temperature tolerance, Recommendation, Air freezer, Nutritional value, Physical property, Quick freezing, Quick-frozen food, Dairy product, Bakery product, Frozen food, Meat product, Process, Fish, Egg, Handling, Vegetable, Immersion, Hygiene, Guide, Cold storage, Packaging, Fruit juice, Energy saving, Cryofreezing, Ice cream, Shellfish, Control (generic), Freezing, Fruit, Freezer, Storage life
• Formats : Hard copy

[Recommendations for the Processing and Handling of Frozen Foods.]

Recommendations for the Processing and Handling of Frozen Foods.

• Author(s) : IIF-IIR, SYMONS H. W., PHILI PPON J.
• Publication date: 1990
• Languages : Chinese
• Keywords : Thawing, Refrigerating system, Prepared food, Poultry, Operation, Generality, Food, Energy consumption, Milk, Microbiology, Biochemical property, Meat, Transport, Display cabinet, Design, Temperature, Time-temperature tolerance, Recommendation, Air freezer, Nutritional value, Physical property, Quick freezing, Quick-frozen food, Dairy product, Bakery product, Frozen food, Meat product, Process, Fish, Egg, Handling, Vegetable, Immersion, Hygiene, Guide, Cold storage, Packaging, Fruit juice, Energy saving, Cryofreezing, Ice cream, Shellfish, Control (generic), Freezing, Fruit, Freezer, Storage life
• Formats : Hard copy

IIR document

Recommendations for the Processing and Handling of Frozen Foods.

• Author(s) : IIF-IIR, BØGH-SØRENSEN L.
• Publication date: 2006
• Languages : English
• Keywords : Thawing, Refrigerating system, Prepared food, Poultry, Operation, Generality, Food, Energy consumption, Milk, Microbiology, Biochemical property, Meat, Transport, Display cabinet, Design, Temperature, Time-temperature tolerance, Recommendation, Air freezer, Nutritional value, Physical property, Quick freezing, Quick-frozen food, Dairy product, Bakery product, Frozen food, Meat product, Process, Fish, Egg, Handling, Vegetable, Immersion, Hygiene, Guide, Cold storage, Packaging, Fruit juice, Energy saving, Cryofreezing, Ice cream, Shellfish, Control (generic), Freezing, Fruit, Freezer, Storage life
• Formats : Hard copy, PDF

IIR document

Bacteria of the genus Mycobacterium for the treatment and cold storage of potato.

• Author(s) : KOLODYAZNAYA V. S., SMIRNOVA N. V.
• Publication date: 1999/09/19
• Languages : English
• Formats : PDF

Nisina: um conservante natural para alimentos.

Nisin: a natural food additive.

• Author(s) : MELO N. R. de, SOARES N. F. F., GONCALVES M. P. J. C.
• Publication date: 2005/11
• Languages : Portuguese
• Source: Rev. Ceres - vol. 52 - n. 304

IIR document

STUDIES ON THE FROZEN STORAGE OF FISH.

• Author(s) : REID D. S.
• Publication date: 1985
• Languages : English
• Keywords : Chemical property, Fish, Crystallization, Freezing
• Source: Storage lives of chilled and frozen fish and fish products.
• Formats : PDF

Readily available porcine aortic valve matrices for use in tissue valve engineering. Is cryopreservation an option?

• Author(s) : NARINE K., ING E. C., CORNELISSEN M., et al.
• Publication date: 2006/10
• Languages : English
• Source: Cryobiology - vol. 53 - n. 2

Cryogenics and Low-Temperature Physics: New Horizons and Challenges

This Focus written by Ralf Herzog*, President of the IIR’s Cryophysics, Cryoengineering commission (Commission A1) for the Newsletter of the IIR is the third in a series of presentations of the activities and hot research topics handled by the...

• Publication date : 2012/09/21