Main menu
Search results
Search in FRIDOC
133 results
Le RMT Actia Qualima "maîtrise de la qualité microbiologique des aliments".
RMT Actia Qualima Mixed Technological Network : "control of the microbiological quality of foodstuffs".
Microbiological quality assessment of industrially produced and street vended ice-cream in Dhaka city.
Efficacy of chlorine dioxide gas and freezing rate on the microbiological quality of frozen blueberries.
Single- and multi-cycle high hydrostatic pressure treatment on microbiological quality of mud snail (Bullacta exarata) during refrigerated storage.
The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum.
Sorbets as functional food products, unexplored food matrices, their challenges, and advancements.
Antimicrobial effect of a natural food composition at 5 ºC in the control of candida metapsilosis in ranch sauce.
IIR document
Crushed ice including nanoencapsulated clove essential oil improves animal welfare in farmed European sea bass during stunning and slaughtering.
Addition of encapsulated evoo in the breadcrumbs improves food safety and shelf life of refrigerated MAP packaged chicken nuggets.
Research progress on nutritional value, preservation and processing of fish—a review.
Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage.
Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles.
Recommended by the IIR
Connected indexes for food product temperature and quality monitoring.
Development of a cabin for fast freezing in a household refrigerator and examination of its effects on the quality characteristics of beef.
Enhancement of food safety. Antimicrobial effectiveness of cold plasma treatments.
Refrigeration sector monitoring
3 results
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...
Food safety: the problems caused by condensation
Some advice to prevent or remove condensation, often involved in food contamination.
Food cold chain optimisation
An Australian report focuses on the improvement of temperature monitoring in the food cold chain to enhance energy productivity.
Encyclopedia of Refrigeration
1 result
Ice cream manufacturing, environmental impact and market data
From a physico-chemical point of view, ice cream is a complex, frozen multiphase mixture. The manufacturing process includes several stages of freezing which are described in this...
