Main menu
Search results
Search in FRIDOC
182 results
Impact of Low-Temperature Storage on the Microstructure, Digestibility, and Absorption Capacity of Cooked Rice.
Fate of listeria monocytogenes, pathogenic yersinia enterocolitica, and Escherichia coli O157:H7 gfp+ in ready-to-eat salad during cold storage: what is the risk to consumers?
Probabilistic evaluation of Clostridium perfringens potential growth in order to validate a cooling process of cooked dishes in catering.
IIR document
CALLIFREEZE. Inline measurement of the degree of freezing of food products.
Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage.
La préparation des fruits et légumes au coeur du magasin.
Preparing fruits and vegetables inside the store.
Food storage under pressure (hyperbaric storage), as a possible improvement/alternative to refrigeration.
Refrigeration for fast food chains.
Etude d'une unité de refroidissement rapide de plats cuisinés utilisant le vide et l'adsorption de l'eau par la zéolite.
Study of a quick cooling unit for precooked food, using vacuum and zeolite water absorption.
Cooling of cooked products.
A comparison of immersion and blast air cooling of cooked meals.
Survival of Listeria monocytogenes during storage of ready-to-eat meat products processed by drying, fermentation, and/or smoking.
Use of biologically valuable additives in sauces for quick-frozen prepared foods with garnishes.
[In Russian. / En russe.]
COOK CHILL CATERING.
RECHERCHES EXPERIMENTALES CONCERNANT L'UTILISATION DU FOUR A MICRO-ONDES POUR LA DECONGELATION ET LA REMISE EN TEMPERATURE DES PLATS CUISINES SURGELES.
EXPERIMENTAL RESEARCH ON THE USE OF THE MICROWAVE OVEN IN THE REHEATING OF PRECOOKED FROZEN FOOD.