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IIR document

PREDICTION AND EVALUATION OF THE THERMOPHYSICAL PROPERTIES OF MONOMETHYLAMINE AND DIMETHYLAMINE.

• Author(s) : JELINEK M., DALTROPHE N. C., BORDE I.
• Publication date: 1990
• Languages : English
• Keywords : Calculation, Methylamine, Thermodynamic property, Dimethylamine
• Source: Thermophysical properties of pure substances and mixtures for refrigeration.
• Formats : PDF

IIR document

A MEMBRANE FRACTION FROM RED HAKE (UROPHYCIS CHUSS) MUSCLE CATALYZING THE CONVERSION OF TMAO (TRIMETHYLAMINE OXIDE) TO DMA (DIMETHYLAMINE) AND FORMALDEHYDE.

• Author(s) : PARKIN K. L., HULTIN H. O.
• Publication date: 1981
• Languages : English
• Keywords : Hake, Formaldehyde, Catalyst, Trimethylamine, Fish, Plaice, Freezing, Dimethylamine
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

IIR document

DIMETHYLAMINE (DMA) AND FORMALDEHYDE (HCHO) PRODUCTION IN FRESH RED HAKE (UROPHYCIS CHUSS): THE EFFECT OF PACKAGING MATERIAL OXYGEN PERMEABILITY AND CELLULAR DAMAGE.

• Author(s) : LUNDSTROM R. C., CORREIA F. F., WILHELM K. A.
• Publication date: 1981
• Languages : English
• Keywords : Oxidation, Ice, Hake, Formaldehyde, Mince, Vacuum, Texture, Chilling, Organoleptic property, Fish, Fillet, Packaging, Dimethylamine
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

IIR document

FROZEN STORAGE STABILITY OF RED HAKE (UROPHYCIS CHUSS) FILLET BLOCKS.

• Author(s) : LICCIARDELLO J. J.
• Publication date: 1981
• Languages : English
• Keywords : Hake, Texture, Organoleptic property, Fillet, Freezing, Dimethylamine
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

IIR document

EFFECT OF HEAT AND ADDITIVES ON THE SHELF-LIFE OF FROZEN RED HAKE (UROPHYCIS CHUSS).

• Author(s) : REGENSTEIN J. M., SAMSON A., TIMBERLAKE A.
• Publication date: 1981
• Languages : English
• Keywords : Hake, Mince, Texture, Fish, Cooking, Freezing, Dimethylamine, Additive
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

Wplyw mrozenia, solenia i mrozenia oraz rosmrazania na poziom zanieczyszczen nitrozoaminami w zróznicowanym gatunkowo miesie.

The effect of freezing, salting and thawing on the level of nitrosamine contamination in various kinds of meat.

• Author(s) : RYWOTYCKI R.
• Publication date: 2004
• Languages : Polish
• Keywords : Thawing, Contamination, Meat, Amine, Meat product, Freezing, Dimethylamine
• Source: Chlodnictwo - vol. 39 - n. 10

IIR document

DETERIORATION OF FROZEN COD AND HADDOCK MINCES.

• Author(s) : LAIRD W. M., MACKIE I. M., REGENSTEIN J. M.
• Publication date: 1981
• Languages : English
• Keywords : Mince, Texture, Organoleptic property, Protein, Fish, Plaice, Cod, Freezing, Dimethylamine
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

IIR document

INTERFERENCE OF FORMALDEHYDE IN THE TBA TEST IN FISH MUSCLE PRODUCING DIMETHYLAMINE DURING FROZEN STORAGE.

• Author(s) : CARECHE M., TEJADA M.
• Publication date: 1987/08/24
• Languages : English
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

IIR document

RESEARCH ON THERMOPHYSICAL PROPERTIES OF ABSORPTION WORKING FLUIDS AT THE ENERGY LABORATORY OF BEN-GURION UNIVERSITY.

• Author(s) : BORDE I., JELINEK M., DALTROPHE N.
• Publication date: 1990
• Languages : English
• Keywords : Thermal property, Ethylene glycol, Methylamine, Absorption system, Heat pump, Performance, Mixture, Dimethylamine
• Source: Thermophysical properties of pure substances and mixtures for refrigeration.
• Formats : PDF

IIR document

QUALITY OF FROZEN HAKE.

• Author(s) : RIVERO J. E.
• Publication date: 1981
• Languages : English
• Keywords : Ice, Hake, Trimethylamine, Organoleptic property, Chemical property, Fish, Fillet, Freezing, Chilled water, Sea water, Dimethylamine
• Source: Advances in the refrigerated treatment of fish.
• Formats : PDF

IIR document

CHANGES IN HAKE MUSCLE COLLAGEN DURING FROZEN STORAGE DUE TO SEASONAL EFFECTS.

• Author(s) : MONTERO P., BORDERIAS A. J.
• Publication date: 1989
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 12 - n. 4
• Formats : PDF

IIR document

ACCEPTABILITY OF FROZEN STORED CONSUMER FISH PRODUCTS.

• Author(s) : MACKIE I. M., et al.
• Publication date: 1985
• Languages : English
• Source: Storage lives of chilled and frozen fish and fish products.
• Formats : PDF

IIR document

STABILISED MINCE: AN ALTERNATIVE TO THE TRADITIONAL SURIMI PROCESS.

• Author(s) : MACDONALD G. A., WILSON N. D. C., LANIER T. C.
• Publication date: 1990/09/18
• Languages : English
• Source: Chilling and Freezing of New Fish Products.
• Formats : PDF

IIR document

KEEPING QUALITY AND SHELF LIFE OF FROZEN STORED BATTERED AND UNBATTERED PORTIONS CUT FROM FILLET BLOCKS OF ANTARCTIC FISH.

• Author(s) : MANTHEY M., OEHLENSCHLÄGER J., REHBEIN H.
• Publication date: 1991/01
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 14 - n. 1
• Formats : PDF

Cryochemistry: chemical reactions accelerated by freezing

Surprisingly, some chemical reactions can be accelerated by freezing. The possible applications of studying such cryoreactions include the food and pharmaceutical cold chain, as well...

• Publication date : 2022/02/28
• Subjects: Technology, Environment