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Frozen food convenience market. The category that never goes out of style
IIR document
Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: A focus on ancient and modern wheat cultivars.
Refrigeração e congelação na conservação de bombons artesanais de valor calórico reduzido.
Cooling and freezing in the preservation of low caloric value handmade chocolates.
Understanding the impact of freezing and storage on the microstructure of a porous food using synchrotron X-rays microtomography.
NH3 and CO2 Romanian study cases - refrigeration applications.
Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage.
Etude de l'impact couplé du procédé de congélation et des conditions d'entreposage sur la qualité des produits surgelés. : Application aux matrices poreuses
Study of the combined effect of the freezing process and storage conditions on the quality of frozen products. : Application to porous matrices
Development of multi-criteria analysis approach considering food quality and energy consumption: application to production process of puff pastry.
Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.
Development of a new standard for the measurement of energy consumption of chilled vending machines.
Characterization of refrigeration systems in the Portuguese food processing industry.
Observation and measurement of ice morphology in foods: a review.
Réfrigération et congélation dans la boulangerie.
Chilling and freezing in bakery.
Congélation des produits de boulangerie : enjeux énergétiques et qualitatifs.
Freezing of bakery products: energy and quality stakes.
L'ORIGINE DE LA LEVURE DE BOULANGERIE EST UNE VARIABLE LORS DE LA PRODUCTION DE PATES CONGELEES.
BAKERS' YEAST SOURCE AS A VARIABLE IN FROZEN DOUGH PRODUCTION.
Refrigeration sector monitoring
7 results
Rack-supported freezer gives fast-growing bakery room to rise.
Vieira's Bakery selected pallet racks from Steel King company to increase its storage capacity.
Global frozen bakery market shows expected continued growth
Europe forms the largest segment of the market in 2012. It is poised to grow at a steady Compounded Annual Growth Rate (CAGR) of 6.9% over the forecast period to 2018.
Frozen bakery market worth USD 32.5 billion by 2018
The frozen bakery market is estimated to reach USD 32,505.2 million by 2018, with a CAGR of 7.1% for the forecast period.
Growth of the Italian frozen food market in 2020
In 2020, the frozen food market in Italy grew in all segments.
Novel energy-saving cryogenic equipment for walnut kernel peeling
In a recent study, a prototype cryogenic equipment was designed to peel walnut kernel more efficiently than by immersion in liquid nitrogen.
Global frozen pastries market.
A recent report anounces the development of the sector.
Europe dominated the global frozen food market in 2020
2020 has seen record sales in the frozen food sector. According to Frozen Food Europe, Europe had the largest share of the global frozen food market in 2020. Asia Pacific, the Middle East and Africa are...
Encyclopedia of Refrigeration
1 result
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...
