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IIR document
Future trends on innovative green packaging of the food products to deplastification.
The use of refrigerated storage, pretreatment with vapors of essential oils, and active flow-packing, improves the shelf life and safety of fresh dill.
Propiedades reológicas y firmeza de lechuga sometida a estreses hídrico y por baja temperatura.
Rheological properties and firnmess of lettuce subjected to water deficit and low temperature stresses.
Effect of active paper sheets with encapsulated essential oils on lemon quality during its refrigerated conservation.
ENZYME ACTIVITY IN THE FROZEN PLANT PRODUCTS.
INFLUENCE OF AIR INLET CONDITIONS ON AIR SEPARATION PLANT PRODUCTION CAPACITY.
ROLE OF LIPIDS IN ADAPTATION OF PLANT PRODUCTS TO REDUCED STORAGE TEMPERATURES.
Development of a dehumidifier dryer for drying pipe cones and pine pollen catkins.
Energiebewust inkoelen van landbouwproducten.
Energy-efficient cooling of agricultural products.
Ziola mrozone: lepsze od suszonych?
Frozen herbs: are they better than dried ones?
Replacement of POD (peroxidase) with LPO (lipoxygenase) as an indicator of blanching adequacy.
Listeria monocytogenes survival in refrigerator dill pickles.
A generic model on keeping quality of horticultural products, including influences of temperature, initial quality and quality acceptance limits.
Progress in food science and technology in relation to refrigeration.
Quelques effets produits par une congélation intense (-196°C) sur la structure fine de cellules végétales.
Effects produced by an intense freezing (-196°C) on the fine structure of vegetal cells.