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Sorbets as functional food products, unexplored food matrices, their challenges, and advancements.
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.
IIR document
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.
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.
Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term 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.
Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients.
Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.
Quality retention of fresh tuna stored using supercooling technology.
The factors influencing the flavor characteristics of frozen obscure pufferfish (Takifugu Obscurus) during storage: Ice crystals, endogenous proteolysis and oxidation.