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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 - vol. 11 - n. 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 - vol. 11 - n. 7
- Formats : PDF
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Insight into quality, microstructure, and protein physicochemical properties of Monopterus albus frozen with liquid nitrogen.
- Author(s) : YANG H., LU H., HE X., CHEN J., PENG L., LIAO E.
- Publication date: 2024/09
- Languages : English
- Keywords : Fish, Organoleptic property, Cryofreezing, Liquid nitrogen, Expérimentation
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 165
- Formats : PDF
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Sorbets as functional food products, unexplored food matrices, their challenges, and advancements.
- Author(s) : WILLIAMS J., MCKUNE A. J., NAUMOVSKI N.
- Publication date: 2023/11
- Languages : English
- Keywords : Sorbet, Nutritional value, Microbiological quality, Organoleptic property, Review
- Source: Applied Sciences - vol. 13 - n. 21
- 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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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 - vol. 11 - n. 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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Effect of immersion freezing on water migration in Huangguan pears.
- Author(s) : CAO X., ZHANG X., WANG Y., NIAN R., YOU K., ZHU D.
- Publication date: 2024/09
- Languages : English
- Keywords : Pear, Immersion, Freezing, Low temperature, Expérimentation, Organoleptic property
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 165
- 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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The interrelation between ice crystal size and the texture of commercial ice cream: a quantitative analysis.
- Author(s) : SHIBA M., HOSHIBA H., LEE Y., SUZUKI T.
- Publication date: 2023/08/21
- Languages : English
- Keywords : Ice cream, Crystal, Sensory analysis, Expérimentation, Organoleptic property, Texture
- Source: Proceedings of the 26^th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
- Formats : PDF
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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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Effects of different freezing methods on muscle qualities and myofibrillar protein properties of red drum (Sciaenops ocellatus) during storage.
- Author(s) : ZHAO X., WANG L., XU Y., ZHU W., LI J., CUI F., LI X.
- Publication date: 2024/09
- Languages : English
- Keywords : Aqueous solution, Comparison, Organoleptic property, Freezing, Fish, Expérimentation, Immersion
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 165
- Formats : PDF
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IIR document

Effect of sono-osmodehydration pretreatment on the mass transfer kinetics, freezing characteristics and quality attributes of frozen carrot (Daucus carota).
- Author(s) : GHOOSHI F., NOURANI M.
- Publication date: 2024/09
- Languages : English
- Keywords : Carrot, Mass transfer, Modelling, Freezing, Organoleptic property, Ultrasound, Osmosis
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 165
- 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 - vol. 11 - n. 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 - vol. 11 - n. 7
- Formats : PDF
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Optimising cold storage to boost antioxidants and anthocyanins in blood oranges

A study by the University of Florida found that storage temperatures ranging from 6 to 12 °C significantly enhance anthocyanin, phenolic content, and antioxidants content in in ‘Budd...
- Publication date : 2024/11/06
- Subjects: Technology
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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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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...
- Last update : 2023/11/07
- Langues : English, French
- Themes : Freezing of foodstuffs
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