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Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.
- Author(s) : CARBONI A. D., GÓMEZ-ZAVAGLIA A., PUPPO M. C., SALINAS M. V.
- Publication date: 2022/07
- Languages : English
- Keywords : Bread, Dough, Freezing, Organoleptic property, Rheological property, Mechanical property, Calcium, Expérimentation
- Source: Foods - 11 - 13
- Formats : PDF
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Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage.
- Author(s) : PANDA A., COELHO P., ALVARENGA N. B., SILVA J. L. da, LAMPREIA C., SANTOS M. T., PINTO C. A., AMARAL R. A., SARAIVA J. A., DIAS J.
- Publication date: 2022/04
- Languages : English
- Keywords : Chocolate, Rheological property, Storage life, Microbiological quality, Organoleptic property, Expérimentation
- Source: Foods - 11 - 7
- Formats : PDF
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IIR document

Changes in muscle quality and physicochemical characteristics of chicken breast subjected to ultrasound-assisted immersion freezing during long-term frozen storage.
- Author(s) : ZHANG C., LI Y., XIA X., LIU Q., CHEN Q., KONG B.
- Publication date: 2022/10
- Languages : English
- Keywords : Muscle, Chicken, Immersion, Freezing, Frozen food, Physical property, Thawing, Organoleptic property, Ultrasound
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 142
- Formats : PDF
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Food freezing equipment: quality, safety and efficiency.
- Author(s) : Air Products
- Publication date: 2013
- Languages : English
- Keywords : Food, Safety, Organoleptic property, Quality, Performance, Cryogenics, Freezing
- Source: Cold Facts - vol. 29 - n. 3
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The Investigation of Protein Profile and Meat Quality in Bovine Longissimus thoracic Frozen under Different Temperatures by Data-Independent Acquisition (DIA) Strategy.
- Author(s) : LI X., QIAN S., HUANG F., LI K., SONG Y., LIU J., GUO Y., ZHANG C., BLECKER C.
- Publication date: 2022/06
- Languages : English
- Keywords : Organoleptic property, Beef, Protein, Meat, Freezing temperature, Expérimentation
- Source: Foods - 11 - 12
- Formats : PDF
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Potential of the vacuum-assisted freeze concentration applied to the cheese whey.
- Author(s) : HERNÁNDEZ E., GIL N., QUINTEROS G., BLANCO M., SAMSURI S., AINI AMRAN N.
- Publication date: 2020/11/11
- Languages : English
- Keywords : Whey, Lactose, Protein, Crystallization, Organoleptic property, Expérimentation, Vacuum
- Source: X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
- Formats : PDF
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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.
- Author(s) : OSSWALD V., FOURNAISON L.
- Publication date: 2014/05
- Languages : French
- Keywords : Meat, Display cabinet, Organoleptic property, Weight loss, Droplet, Expérimentation
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 104 - n. 1143
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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.
- Author(s) : SERNA-ESCOLANO V., DOBON SUAREZ A., GARCÍA-PASTOR M. E., GIMÉNEZ-TORRES M. J., BADICHE EL HILALI F., ZAPATTA COLL P. J., VALVERDE VERACRUZ J. M.
- Publication date: 2022/04
- Languages : Spanish
- Keywords : Lemon, Quality, Organoleptic property, Cold storage, Expérimentation, Weight loss
- Source: XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2022.
- Formats : PDF
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IIR document

The interrelation between ice crystal size and the texture of commercial ice cream: a quantitative analysis.
- Author(s) : SHIBA M., HOSHIBA H., LEE Y., SUZUKI T.
- Publication date: 2023/08/21
- Languages : English
- Keywords : Ice cream, Crystal, Sensory analysis, Expérimentation, Organoleptic property, Texture
- Source: Proceedings of the 26^th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
- Formats : PDF
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Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities.
- Author(s) : ZHU X., ZHU M., HE D., LI X., SHI L., WANG L., XU J., ZHENG Y., YIN T.
- Publication date: 2022/02
- Languages : English
- Keywords : Surimi, Cryoprotectant, Frozen food, Expérimentation, Rheological property, Water holding, Sensory analysis, Protein, Organoleptic property, Denaturation
- Source: Foods - 11 - 3
- Formats : PDF
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Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat.
- Author(s) : XU S., LI P., HAN F., ZHOU H., ZHOU K., WANG Y., CAI K., LI C., XU B.
- Publication date: 2022/04
- Languages : English
- Keywords : Protein, Meat, Frozen food, Freezing-thawing, Physico-chemical property, Expérimentation, Pork, Sensory analysis, Organoleptic property
- Source: Foods - 11 - 7
- Formats : PDF
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Recommended by the IIR

Development of a Stepwise Algorithm for Supercooling Storage of Pork Belly and Chicken Breast and Its Effect on Freshness.
- Author(s) : PARK D. H., LEE S., KIM E. J., JO Y.-J., CHOI M. J.
- Publication date: 2022/02
- Languages : English
- Keywords : Supercooling, Pork, Chicken, Freezing, Organoleptic property, Expérimentation, Storage life, Chilling
- Source: Foods - 11 - 3
- Formats : PDF
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Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage.
- Author(s) : KHUWIJITJARU P., SOMKANE S., NAKAGAWA K., MAHAYOTHEE B.
- Publication date: 2022/02
- Languages : English
- Keywords : Mango, Dehydrated food, Dehydration, Frozen food, Organoleptic property, Drying, Expérimentation
- Source: Foods - 11 - 3
- Formats : PDF
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IIR document

Perception of the effects of refrigeration technologies on the organoleptic and nutritional qualities of foods.
- Author(s) : MERDJI M., DION E.
- Publication date: 2013/04/02
- Languages : English
- Keywords : France, Organoleptic property, Nutritional value, Quick-frozen food, Frozen food, Survey
- Source: 2^nd IIR International Conference on Sustainability and the Cold Chain. Proceedings: Paris, France, April 2-4, 2013.
- Formats : PDF
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La perception des effets des technologies du froid sur les qualités organoleptiques et nutritionnelles des aliments.

Perception of the effects of refrigeration technologies on the organoleptic and nutritional qualities of foods.
- Author(s) : MERDJI M.
- Publication date: 2013/07
- Languages : French
- Keywords : France, Organoleptic property, Nutritional value, Quick-frozen food, Frozen food, Survey
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 103 - n. 1135
- Formats : PDF
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See all results in the Fridoc database

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...
- Publication date : 2022/08/16
- Subjects: General information
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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...
- Last update : 2023/11/07
- Langues : English, French
- Themes : Freezing of foodstuffs
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