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Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough [PDF]
Journal of Food Engineering, 2012 The aim of the present study was to investigate the effect of yeast content and frozen storage (9 weeks at -40°C) on the structural and rheological parameters, and fermentative activity of frozen sweet dough.
Pablo Daniel Ribotta +2 more
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Storage of Frozen Plaice Fillets
Journal of the Fisheries Research Board of Canada, 1956Taste panel assessments of taste, texture, and grade, and estimations of soluble actomyosin and of fat spoilage on plaice fillets after frozen storage at + 10°F. (−12 °C.) are reported. The plaice became unpalatable at 6 to 7 months as compared with 2 to 3 months for cod and about 8 months for Atlantic halibut at +10°F. Ascorbic acid was not effective
W. J. Dyer, Margaret L. Morton
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Frozen Biopsy Collection and Storage : Frozen Biopsy Samples
2006This chapter describes some simple standard operating procedures for the regular collection of samples from surgical resections and their rapid preservation by freezing for long-term cryogenic storage.
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Basic aspects of frozen storage of semen
Animal Reproduction Science, 2000Basic concepts of cryopreservation and the causes of cryoinjury are reviewed. The possible roles of cryoprotectants and additives are considered in the context of their putative interactions with the sperm plasma membrane. Modern approaches to the laboratory assessment of spermatozoa after freeze-thawing are also briefly discussed.
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Storage of Frozen Rosefish Fillets
Journal of the Fisheries Research Board of Canada, 1956Taste panel assessments of taste, texture, and grade of cooked samples, examination prior to cooking, and analyses of soluble actomyosin and of fat spoilage on frozen rosefish (Sebastes marinus) fillets, with and without treatment with ascorbic acid, stored at −10°F. (−23 °C.) and +10°F.
W. J. Dyer +3 more
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Freezing and Frozen-Food Storage
1997Food freezing is the preservation process that depends on the reduction of product temperature to levels well below the temperature at which ice crystals begin to form within the food. By reducing the temperature of the product to -10 to -20°C, the normal reactions that cause deterioration of foods are reduced to negligible or minimal rates.
Dennis R. Heldman, Richard W. Hartel
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Storage of wild carrot cultures in the frozen state
Cryobiology, 1974Abstract Actively dividing tissue from 22 lines of wild carrot maintained in suspension culture have been successfully frozen, stored in the vapor of liquid nitrogen for 7–12 mo and thawed to give growing cultures.
D K, Dougall, D F, Wetherell
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Frozen Storage of Tritrichomonas foetus for 5.6 Years*
The Journal of Protozoology, 1966SYNOPSIS. Tritrichomonas foetus was cultivated in Diamond's medium without phosphates or agar; 10% glycerol was added to the medium and the protozoa were frozen slowly and stored at −28 or −95 C. About half of the trichomonads died within the first day at either temperature. Thereafter, they continued to die off slowly during storage at −28, and none
N D, Levine, F L, Andersen
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The Effect of Storage Temperature on the Stability of Frozen Erythrocytes
Cryobiology, 1995A systematic study on the stability of frozen erythrocytes was performed. Washed and concentrated erythrocytes were mixed with an equal volume of cryoprotective solution containing 24% (w/w) hydroxyethyl starch (HES) and 60 mmol/liter NaCl according to an established protocol.
G, Spieles +5 more
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Rapid freezing, frozen storage and the tenderness of lamb
Meat Science, 1980Cold-shortening in pre-rigor lamb can be prevented by freezing carcasses very rapidly in less than four hours. Thaw-shortening can also be prevented by storing the carcasses for a period (> 10 days) in the frozen state (- 12°C). By this simple combination of rapid freezing and frozen storage, the hazard of toughness development from cold- and thaw ...
C L, Davey, K J, Garnett
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