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Sorbets as functional food products, unexplored food matrices, their challenges, and advancements.
Effects of active paper sheets on the quality of cherry tomatoes during cold storage.
IIR document
Physicochemical and rheological properties of COD hydrolysates.
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.
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.
Advances in postharvest storage and preservation strategies for Pleurotus eryngii.
Insight into quality, microstructure, and protein physicochemical properties of Monopterus albus frozen with liquid nitrogen.
Liquid nitrogen quick freezer optimization for preserving litchi fruit quality.
Effect of Cold Shock Pretreatment Combined with Perforation-Mediated Passive Modified Atmosphere Packaging on Storage Quality of Cucumbers.
Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage.
Effect of immersion freezing on water migration in Huangguan pears.
Effect of static and oscillating magnetic fields on the freezing kinetics of water and tomato puree.
Potential of the vacuum-assisted freeze concentration applied to the cheese whey.
The interrelation between ice crystal size and the texture of commercial ice cream: a quantitative analysis.
Refrigeration sector monitoring
3 results
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...
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...
1924 – 2024: Celebrating 100 years of the frozen food industry
In 1924, Clarence Birdseye patented the first apparatus for freezing and packaging fish.
Encyclopedia of Refrigeration
1 result
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...
