Results 41 to 50 of about 199,191 (301)
Czech Journal of Food Sciences, 2021 The egg yolk undergoes an irreversible gelation process when freezing to -6 °C or lower. In this experiment, liquid egg yolk (LEY) was frozen in liquid nitrogen and stored at -18 °C for 150 days.
Karina Ilona Hidas +8 more
doaj +1 more source
Study on Quality Change of Waxberry in Storage Period by Slow Freezing and Fast Freezing
Shipin gongye ke-ji, 2023 In this study, the effects of slow freezing (−20 ℃) and quick freezing (−80 ℃) on the cell wall structure of waxberry fruits were investigated, and the changes of main nutrient quality components during storage were also studied. The moisture content and
Guozhong HUANG +7 more
doaj +1 more source
Food Science of Animal ProductsThe 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 +9 more
doaj +1 more source
Effects of Casein Hydrolysate Prepared with Savinase on the Quality of Bread Made by Frozen Dough
Foods, 2023 The effect of casein savinase hydrolysate (CSH) usage on frozen dough (1%, 1.5% and 2%, g/100 g flour) was investigated in terms of rheological, thermal and structural characteristics of wheat doughs and the textural and color properties of corresponding
Hatice Bekiroglu +2 more
doaj +1 more source
Biofunctional soy-based sourdough for improved rheological properties during storage
Scientific Reports, 2022 Frozen dough storage, along with its thawing process, negatively affects the quality of the final product. Thus, fermentation with selected cultures and the enrichment of wheat-based dough using a specific soy powder could optimize the viscoelastic ...
Bernadette-Emőke Teleky +4 more
doaj +1 more source
Changes during Food Freezing and Frozen Storage. [PDF]
Foods, 2021 Multiple factors can directly influence frozen food quality, during processing and post-processing, in the cold chain [...]
Giannakourou M, Taoukis P.
europepmc +5 more sources
Freeze-thaw treatment effects on the dynamic mechanical properties of articular cartilage.
, 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 +11 more
core +1 more source
FEBS Letters, EarlyView.We identified a systemic, progressive loss of protein S‐glutathionylation—detected by nonreducing western blotting—alongside dysregulation of glutathione‐cycle enzymes in both neuronal and peripheral tissues of Taiwanese SMA mice. These alterations were partially rescued by SMN antisense oligonucleotide therapy, revealing persistent redox imbalance as ...
Sofia Vrettou, Brunhilde Wirth
wiley +1 more source
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. +2 more
core
FEBS Letters, EarlyView.In this study, we found that human cervical‐derived adipocytes maintain intracellular iron level by regulating the expression of iron transport‐related proteins during adrenergic stimulation. Melanotransferrin is predicted to interact with transferrin receptor 1 based on in silico analysis.
Rahaf Alrifai +9 more
wiley +1 more source