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Investigation of the key factors that affect drip loss in Japanese strawberry cultivars as a result of freezing and thawing.
Quality retention of fresh tuna stored using supercooling technology.
Freezing and storage of seaweed.
Suppression of damage on frozen fish by the post-harvest treatment using ice slurry.
Effects of microwave-assisted freezing on the quality attributes of lamb meat.
Comparison of superchilling and chilling preservation temperatures on the quality attributes of raw beef and seabass.
Effetti del congelamento su texture e perdita di succo delle fragole.
Effects of freezing on the texture and on the drip loss of some strawberry cultivars.
APPLICATION OF 2-TBA ACID REACTION TO FROZEN FISH EXUDATES AND DISTILLATES. EFFECT OF FREEZING RATE ON LIPID OXIDATION.
PREVENTION OF BROWNING DISCOLORATION AND DRIP LOSS OF FROZEN SHUCKED OYSTER (CRASSOSTREA GIGAS).
THAWING OF FROZEN STRAWBERRIES.
EFFECTS OF PRETREATMENTS AND FREEZING ON DIFFERENT STRAWBERRY VARIETIES.
Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditions.
COOLING OF MEAT CUTS.
PREDICTING OF SHELF LIFE FOR FROZEN GREEN PEAS STORED UNDER FLUCTUATING TEMPERATURES.
EXPERIMENTAL FREEZING ON BOARD OF SEA SCALLOP (PLACOPECTEN MAGELLANICUS).
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...
