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IIR document
Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) on supercooling preservation of beef at different fat levels.
Control of the process of structure formation of “premium” class ice cream using monostabilizers.
Estudio comparativo de algunas marcas comerciales de calamares rebozados congelados.
Comparison of commercialized products: battered and frozen squid.
Non-destructive determination of fat content in frozen fish by near infrared (NIR) spectroscopy.
[In Japanese. / En japonais.]
Influence of recipe parameters on fat and gas-phase structure in ice cream.
Effects of structural attributes on hardness and melting rate of ice cream.
Physical and chemical properties of ice cream containing fat and sugar substitutes.
Refrigeration sector monitoring
2 results
Ice cream global trade data
Various market analysts predict an upward trend in the global ice cream market, particularly in Asia-Pacific and several emerging economies. Europe led global exports of ice cream in...
Refrigerated containers: state of play and perspectives
Refrigerated containers play an essential role in the maritime refrigerated transport sector; a look back at the stages of their development and the recent and future technological advances of this...
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...
