High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance
Sign Up to like & getrecommendations! Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-017-2969-0
Abstract: High-pressure processing (HPP) is a non-thermal technique of growing interest for fish preservation. In this work, the effect on physical properties of European hake (Merluccius merluccius) caused by HPP, followed by freezing and frozen storage… read more here.
Keywords: storage; hake; merluccius; muscle ... See more keywords
Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-019-00206-4
Abstract: The aim of this work was to study the viability of freezing preservation of composite wheat–mesquite dough of panettone-like bread. Three levels of replacement of wheat by mesquite flour were assayed: 15, 25 and 35%… read more here.
Keywords: panettone like; wheat; frozen storage; dough panettone ... See more keywords
Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.10.112
Abstract: Protein oxidation during chilling and frozen storage has recently attracted great attention due to its consequences on protein solubility and functionality. In this study, the effects of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled… read more here.
Keywords: storage; carrageenan oligosaccharides; frozen storage; protein oxidation ... See more keywords
Enhanced flavor strength of broth prepared from chicken following short-term frozen storage.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129678
Abstract: This study investigated the effect of frozen storage periods (0, 2, 4, 6, or 8 weeks) of raw meat and stewing on the flavor of chicken broth. With the increased storage duration of frozen raw material,… read more here.
Keywords: storage; broth; frozen storage; chicken ... See more keywords
Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130492
Abstract: The aim of this research was to clearly clarify the deterioration mechanism of heat-denatured gluten proteins by exploring the change of aggregation and structural characteristics of heat-denatured gluten proteins in the steamed bread system and… read more here.
Keywords: gluten proteins; denatured gluten; frozen storage; heat ... See more keywords
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131881
Abstract: This study aimed to evaluate the effects of long-term frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Twenty-eight volatiles were identified in all the samples during different… read more here.
Keywords: storage lipid; storage; beef; frozen storage ... See more keywords
Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage
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DOI: 10.1016/j.foodhyd.2016.08.025
Abstract: The effect of different levels (0.5%, 1%, and 2%) of hydroxypropylmethylcellulose (HPMC) addition on the rheological, thermal, and physicochemical properties of wheat gluten as well as the transition of water status was investigated during frozen… read more here.
Keywords: storage; hpmc; water status; transition water ... See more keywords
Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Refrigeration"
DOI: 10.1016/j.ijrefrig.2018.04.027
Abstract: Abstract The objective of this work was to investigate the freezing temperature (liquid nitrogen, −80, −30 and −18 °C) and storage duration (1, 4, 12 and 24 weeks) on the properties of red swamp crayfish. With… read more here.
Keywords: temperature frozen; storage; freezing temperature; frozen storage ... See more keywords
Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.11.003
Abstract: Abstract The relationship of vitamin C content with water state and ice crystals of mango was investigated under different state/phase transitions (temperature fluctuations) during frozen storage. The temperature of frozen mango was modulated from −65 °C for… read more here.
Keywords: state; water; vitamin content; frozen storage ... See more keywords
Cryogenic freezing of fresh date fruits for quality preservation during frozen storage
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the Saudi Society of Agricultural Sciences"
DOI: 10.1016/j.jssas.2015.12.001
Abstract: Abstract Fresh date fruits, especially Barhi cultivar, are favored and widely consumed at the Khalal maturity stage (first color edible stage). These fruits are seasonal and perishable and there is a need for extending their… read more here.
Keywords: date fruits; cryogenic freezing; freezing; frozen storage ... See more keywords
Influence of frozen storage on quality of multigrain dough, par baked and ready to eat thalipeeth with additives
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.05.057
Abstract: Abstract Developing frozen products with good physical properties and storage stability is a big challenge. The objective of the present study was to improve the quality of dough, par-baked and ready-to-eat (RTE) thalipeeth by adding… read more here.
Keywords: par baked; storage; dough par; baked ready ... See more keywords