Results 31 to 40 of about 199,191 (301)
Quality of meat from young crossbred bulls frozen after 14 days of modified atmosphere storage
Agricultural and Food Science, 2018 The quality of the longissimus lumborum muscle (Holstein-Friesian Black-and-White- HF BW x Belgian Blue - BB bulls) was determined after 14 days of storage under different modified atmospheres (MA) (vacuum; 40% CO2 + 60% N2; 30% CO2 + 70% Ar) and 6 ...
Katarzyna Śmiecińska +4 more
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EFFECT OF FROZEN STORAGE ON THE MICROBIOLOGICAL AND TECHNOLOGICAL PROPERTIES OF BUFFALO’S MILK [PDF]
Journal of Food and Dairy Sciences, 2010 Properties of whole, skimmed, raw, pasteurized, and UF concentrated buffalo milk samples during prolonged frozen storage up to 12 weeks at temperature (-22±2°C) were studied.
M. Abo el Naga, L. Hamzawi, Z. Hassan
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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
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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 +5 more
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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 +5 more
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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 +13 more
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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
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Quality Assessment of Egyptian Catfish (Clarias gariepinus) Fillet During Frozen Storage [PDF]
Journal of Food and Dairy Sciences, 2021 Biochemical assay, microbial load determination, and sensory evaluation of Egyptian Catfish fillets were examined during frozen storage at -18 ºC up to 12 months.
Eman Mohamed, A. Sharaf, Eman.A. Mahmoud
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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
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Food Production, Processing and Nutrition, 2020 Undersized crawfish have little economic value and are often discarded. Producing crawfish minced meat (CMM) from undersized crawfish and using an appropriate freezing technique may enable an economically viable market. The objective of this research was
Franklin Bonilla +4 more
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