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Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.
- Author(s) : CARBONI A. D., GÓMEZ-ZAVAGLIA A., PUPPO M. C., SALINAS M. V.
- Publication date: 2022/07
- Languages : English
- Keywords : Bread, Dough, Freezing, Organoleptic property, Rheological property, Mechanical property, Calcium, Expérimentation
- Source: Foods - 11 - 13
- Formats : PDF
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Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage.
- Author(s) : PANDA A., COELHO P., ALVARENGA N. B., SILVA J. L. da, LAMPREIA C., SANTOS M. T., PINTO C. A., AMARAL R. A., SARAIVA J. A., DIAS J.
- Publication date: 2022/04
- Languages : English
- Keywords : Chocolate, Rheological property, Storage life, Microbiological quality, Organoleptic property, Expérimentation
- Source: Foods - 11 - 7
- Formats : PDF
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IIR document

Changes in muscle quality and physicochemical characteristics of chicken breast subjected to ultrasound-assisted immersion freezing during long-term frozen storage.
- Author(s) : ZHANG C., LI Y., XIA X., LIU Q., CHEN Q., KONG B.
- Publication date: 2022/10
- Languages : English
- Keywords : Muscle, Chicken, Immersion, Freezing, Frozen food, Physical property, Thawing, Organoleptic property, Ultrasound
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 142
- Formats : PDF
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Food freezing equipment: quality, safety and efficiency.
- Author(s) : Air Products
- Publication date: 2013
- Languages : English
- Keywords : Food, Safety, Organoleptic property, Quality, Performance, Cryogenics, Freezing
- Source: Cold Facts - vol. 29 - n. 3
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The Investigation of Protein Profile and Meat Quality in Bovine Longissimus thoracic Frozen under Different Temperatures by Data-Independent Acquisition (DIA) Strategy.
- Author(s) : LI X., QIAN S., HUANG F., LI K., SONG Y., LIU J., GUO Y., ZHANG C., BLECKER C.
- Publication date: 2022/06
- Languages : English
- Keywords : Organoleptic property, Beef, Protein, Meat, Freezing temperature, Expérimentation
- Source: Foods - 11 - 12
- Formats : PDF
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Potential of the vacuum-assisted freeze concentration applied to the cheese whey.
- Author(s) : HERNÁNDEZ E., GIL N., QUINTEROS G., BLANCO M., SAMSURI S., AINI AMRAN N.
- Publication date: 2020/11/11
- Languages : English
- Keywords : Whey, Lactose, Protein, Crystallization, Organoleptic property, Expérimentation, Vacuum
- Source: X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
- Formats : PDF
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Influence de la nébulisation sur la conservation de viande dans une vitrine réfrigérée.

Influence of water droplets on the preservation of meat in a refrigerated display cabinet.
- Author(s) : OSSWALD V., FOURNAISON L.
- Publication date: 2014/05
- Languages : French
- Keywords : Meat, Display cabinet, Organoleptic property, Weight loss, Droplet, Expérimentation
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 104 - n. 1143
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Efectos de los tratamientos post-cosecha con flujo de aire caliente sobre la calidad de limones ‘fino’.

Effects of post-harvest treatments with hot air flow on the quality of "fino" lemons.
- Author(s) : SERNA-ESCOLANO V., DOBON SUAREZ A., GARCÍA-PASTOR M. E., GIMÉNEZ-TORRES M. J., BADICHE EL HILALI F., ZAPATTA COLL P. J., VALVERDE VERACRUZ J. M.
- Publication date: 2022/04
- Languages : Spanish
- Keywords : Lemon, Quality, Organoleptic property, Cold storage, Expérimentation, Weight loss
- Source: XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2022.
- Formats : PDF
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Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities.
- Author(s) : ZHU X., ZHU M., HE D., LI X., SHI L., WANG L., XU J., ZHENG Y., YIN T.
- Publication date: 2022/02
- Languages : English
- Keywords : Surimi, Cryoprotectant, Frozen food, Expérimentation, Rheological property, Water holding, Sensory analysis, Protein, Organoleptic property, Denaturation
- Source: Foods - 11 - 3
- Formats : PDF
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Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat.
- Author(s) : XU S., LI P., HAN F., ZHOU H., ZHOU K., WANG Y., CAI K., LI C., XU B.
- Publication date: 2022/04
- Languages : English
- Keywords : Protein, Meat, Frozen food, Freezing-thawing, Physico-chemical property, Expérimentation, Pork, Sensory analysis, Organoleptic property
- Source: Foods - 11 - 7
- Formats : PDF
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Recommended by the IIR

Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness.
- Author(s) : PARK D. H., LEE S., KIM E. J., JO Y.-J., CHOI M. J.
- Publication date: 2022/02
- Languages : English
- Keywords : Supercooling, Pork, Chicken, Freezing, Organoleptic property, Expérimentation, Storage life, Chilling
- Source: Foods - 11 - 3
- Formats : PDF
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Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage.
- Author(s) : KHUWIJITJARU P., SOMKANE S., NAKAGAWA K., MAHAYOTHEE B.
- Publication date: 2022/02
- Languages : English
- Keywords : Mango, Dehydrated food, Dehydration, Frozen food, Organoleptic property, Drying, Expérimentation
- Source: Foods - 11 - 3
- Formats : PDF
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IIR document

Perception of the effects of refrigeration technologies on the organoleptic and nutritional qualities of foods.
- Author(s) : MERDJI M., DION E.
- Publication date: 2013/04/02
- Languages : English
- Keywords : France, Organoleptic property, Nutritional value, Quick-frozen food, Frozen food, Survey
- Source: 2^nd IIR International Conference on Sustainability and the Cold Chain. Proceedings: Paris, France, April 2-4, 2013.
- Formats : PDF
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La perception des effets des technologies du froid sur les qualités organoleptiques et nutritionnelles des aliments.

Perception of the effects of refrigeration technologies on the organoleptic and nutritional qualities of foods.
- Author(s) : MERDJI M.
- Publication date: 2013/07
- Languages : French
- Keywords : France, Organoleptic property, Nutritional value, Quick-frozen food, Frozen food, Survey
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 103 - n. 1135
- Formats : PDF
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Effets combinés d'un traitement par la lumière pulsée et le froid pour améliorer la conservation des fruits et légumes de 4ème gamme : cas de la mangue.

Combined effects of a pulsed-light and refrigeration treatment in order to improve the preservation of minimally processed fruit and vegetables: the case of mangoes.
- Author(s) : CHARLES F., SALLANON H.
- Publication date: 2013/05
- Languages : French
- Keywords : Light, Organoleptic property, Nutritional value, Ready to use, Mango, Vegetable, Fruit
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 103 - n. 1133
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Reducing food waste: can we keep open canned sardines in the refrigerator?

Researchers from the University of Porto studied the shelf life at 4°C of open canned sardines, depending on the type of seasoning (sardines in brine, vegetable oil, tomato...
- Publication date : 2022/08/16
- Subjects: General information
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