Results 21 to 30 of about 1,721,869 (295)

Freeze-chilling and gas flushing of raw fish fillets [PDF]

, 2003
End of Project ReportFreeze-chilling involves freezing and frozen storage followed by thawing and chilled storage. Trials with whiting and mackerel fillets/portions (Part 1) indicated no difference in odour scores (raw samples) between freeze-chilled and
Uí Mhuircheartaigh, Mary M., Fagan, John, Gormley, Ronan T.   +2 more
core   +1 more source

Effect of Pre-cooking on Quality Change of Portunus trituberculatus during Frozen Storage [PDF]

Shipin Kexue, 2023
To investigate the effect of pre-cooking treatment on the quality of swimming crab (Portunus trituberculatus) meat during frozen storage, the differences in the quality of group C (control without any treatment), group H-F (heating followed by frozen ...
SUN Zhongqi, SU Lanxiang, HUANG Tao, JIA Ru, WEI Huamao, YANG Wenge
doaj   +1 more source

Freeze-thaw treatment effects on the dynamic mechanical properties of articular cartilage. [PDF]

, 2010
BACKGROUND: As a relatively non-regenerative tissue, articular cartilage has been targeted for cryopreservation as a method of mitigating a lack of donor tissue availability for transplant surgeries.
Szarko Matthew, Muldrew Ken, Szarko, M, Ken Muldrew, Bertram, John E. A., Muldrew, K, Bertram, JE, John EA Bertram, Szarko, Matthew, Bertram John EA, Matthew Szarko, Muldrew, Ken   +11 more
core   +2 more sources

Effect of freezing on electrical properties and quality of thawed chicken breast meat [PDF]

Asian-Australasian Journal of Animal Sciences, 2017
Objective The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage.
Ran Wei, Peng Wang, Minyi Han, Tianhao Chen, Xinglian Xu, Guanghong Zhou   +5 more
doaj   +1 more source

Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage

Foods, 2022
Frozen yogurt is known as ice cream with some properties of yogurt. Frozen yogurts are a rich source of sucrose levels between 15% and 28% of total ingredients.
Atallah A. Atallah, Elsayed A. Ismail, Hany M. Yehia, Manal F. Elkhadragy, Abeer S. Aloufi, Dalia G. Gemiel   +5 more
doaj   +1 more source

Quality attributes of paddy rice as affected by frozen storage

International Journal of Food Properties, 2023
After harvest, paddy rice may encounter frozen conditions during the storage and transportation periods. However, the effect of frozen storage on quality of paddy rice remains unclear. In this research, two moisture contents of paddy rice (13.5% and 15.1%
Zaixi Shu, Fang Wang, Yuan Yuan, Yuxuan Liu, Pingping Wang, Xuefeng Zeng, Xiuying Liu, Wei Zhang   +7 more
doaj   +1 more source

Recent advances in quality deterioration and improvement of starch in frozen dough

Grain & Oil Science and Technology, 2020
Starch with different particle sizes has different compositions and different physical and chemical properties. The amylopectin content and protein content and lipid content of small granule B starch are higher than that of A-type starch, which can form ...
Wenjuan Feng, Sen Ma, Xiaoxi Wang
doaj   +1 more source

Storage Duration Prediction for Long-Expired Frozen Meat Exceeding State Reserve Time via Swept-Source Optical Coherence Tomography (SS-OCT) under Low-Frequency Electric Field

Photonics, 2023
Storage duration detection for frozen meat, especially meat exceeding the state reserve time several times, has always been a big challenge in food safety inspection.
Lu Zhang, Ruoxuan Li, Xiaorong Shen, Linkai He, Jie Huang, Chi Song, Zeyu Fan, Hong Zhao, Kejia Li, Meizhen Xie, Jinfeng Peng, Pingping Jia, Xiaojun Deng, Minli Yang   +13 more
doaj   +1 more source

QUALITY ASSESSMENT OF FORMULATED FISH SILVER CARP BURGERS DURING FROZEN STORAGE [PDF]

Journal of Food and Dairy Sciences, 2014
Quality attributes,sensory evaluation and microbial examination of fish burger prepared from silver carp (Hypophthalmichthysmolitrix)supplemented with oat, soybean, chickpea flours and maltodextrinwere determined during frozen storage at -18 oC for 6 ...
M. Osman, Nahla Zidan
doaj   +1 more source

Characterization and identification of frozen-thawed beef: the interactions of frozen storage and chilled display time

Food Science of Animal Products
The quality differences and Raman spectroscopic features of beef, which was frozen for 0–11 months followed by being thawed and displayed for 0–21 days were investigated.
Yufan An, Qiantong Wang, Ping Lu, Yunge Liu, Shujuan Gao, Stephanie Fowler, Rongrong Liang, Lixian Zhu, Wei Wang, Yimin Zhang   +9 more
doaj   +1 more source