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Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.
Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage.
Sorbets as functional food products, unexplored food matrices, their challenges, and advancements.
IIR document
Changes in muscle quality and physicochemical characteristics of chicken breast subjected to ultrasound-assisted immersion freezing during long-term frozen storage.
The Investigation of Protein Profile and Meat Quality in Bovine Longissimus thoracic Frozen under Different Temperatures by Data-Independent Acquisition (DIA) Strategy.
Potential of the vacuum-assisted freeze concentration applied to the cheese whey.
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.
The interrelation between ice crystal size and the texture of commercial ice cream: a quantitative analysis.
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.
Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities.
Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat.
Recommended by the IIR
Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness.
Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage.
Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures.
Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles.
Refrigeration sector monitoring
1 result
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...
Encyclopedia of Refrigeration
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...