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Changement d'état sous champ électrique statique (SEF) : cas de la cristallisation des lipides.

State change under static electric field (SEF): case of lipids crystallization.
- Author(s) : LE BAIL A., JHA P., XANTHAKIS E., et al.
- Publication date: 2016/09
- Languages : French
- Keywords : Lipid, Process, Crystallization, Freezing, Change of phase, Electric field
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 104 - n. 1159
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IIR document

Phase change under static electrical field; in the case of lipids.
- Author(s) : LE BAIL A., JHA P., XANTHAKIS E.
- Publication date: 2016/04/07
- Languages : English
- Keywords : Lipid, Meat, Supercooling, Pork, Expérimentation, Freezing, Change of phase, Electric field
- Source: 4^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016.
- Formats : PDF
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Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage.
- Author(s) : FU L., DU L., SUN Y., FAN X., ZHOU C., HE J., PAN D.
- Publication date: 2022/04
- Languages : English
- Keywords : Goose, Meat product, Lipid, Oxidation, Organoleptic property, Sensory analysis, Cold storage, Expérimentation, Antioxidant, Flavour
- Source: Foods - 11 - 7
- Formats : PDF
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Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: effect on lipid and protein oxidation.
- Author(s) : SHI C., CUI J., YING X., et al.
- Publication date: 2014/06
- Languages : English
- Keywords : Oxidation, Carp, Lipid, Grape, Antioxidant, Protein, Seed, Cold storage
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 40
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Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis).
- Author(s) : MIRANDA J. M., TRIGO M., BARROS-VELÁZQUEZ J., et al.
- Publication date: 2016/01
- Languages : English
- Keywords : Oxidation, Icing, Chilled food, Microbiology, Lipid, Algae, Quality, Fish
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 59
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Front-face fluorescence spectroscopy coupled with chemometric tools for monitoring fish freshness stored under different refrigerated conditions.
- Author(s) : HASSOUN A., KAROUI R.
- Publication date: 2015/08
- Languages : English
- Keywords : Oxidation, Lipid, Spectroscopy, Fresh produce, Fish, Fluorescence, Cold storage
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 54
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Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage.
- Author(s) : ŠOJIC B., TOMOVIC V., KOCIC-TANACKOV S., et al.
- Publication date: 2015/08
- Languages : English
- Keywords : Oxidation, Microbiology, Lipid, Sausage, Cooked food, Edible oil, Cold storage
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 54
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Effect of gas packaging conditions on thawed Thunnus obesus preservation.
- Author(s) : MUELA E., ALONSO V., MORAGO P., et al.
- Publication date: 2014/12
- Languages : English
- Keywords : Thawing, Oxidation, Sensory analysis, Modified atmosphere, Lipid, Tuna, Quality, Storage life
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 46
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IIR document

Comparison of superchilling and chilling preservation temperatures on the quality attributes of raw beef and seabass.
- Author(s) : COŞKUN C. K., ÖZYURT A. M., ÇELIK A.
- Publication date: 2022/04/11
- Languages : French
- Keywords : Superchilling, Microbiological quality, Beef, Fish, Partial freezing, Drip, Loss, Storage life, Lipid, Ice, Crystallization, Organoleptic property, Sensory analysis, Chilling
- Source: 7^th IIR International Conference on Sustainability and the Cold Chain Online. Proceedings: April 11-13 2022
- Formats : PDF
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IIR document

The influence of long-term storage, temperature and type of packaging materials on the lipid oxidation and flesh color of frozen Atlantic herring fillets (Clupea harengus).
- Author(s) : TOLSTOREBROV I., EIKEVIK T. M., INDERGÅRD E.
- Publication date: 2014/04
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 40
- Formats : PDF
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Effect of high-pressure pre-treatments and subsequent frozen storage on quality properties of horse mackerel.
- Author(s) : FIDALGO L. G., SARAIVA J. A., AUBOURG S. P., et al.
- Publication date: 2016/05/03
- Languages : English
- Source: CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
- Formats : PDF
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IIR document

Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish.
- Author(s) : TOLSTOREBROV I., EIKEVIK T. M., BANTLE M.
- Publication date: 2016/03
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 63
- Formats : PDF
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IIR document

The effect of freeze-thaw cycles on frozen storage quality of pig trotters.
- Author(s) : WANG Z., YOUNG H., QIU W., et al.
- Publication date: 2018/04/06
- Languages : English
- Source: 5^thIIR International Conference on Sustainability and the Cold Chain. Proceedings: Beijing, Chine, 6-8 avril 2018
- Formats : PDF
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Effect of water ice-glazing on the quality of frozen swimming crab (Portunus trituberculatus) by liquid nitrogen spray freezing during frozen storage.
- Author(s) : YANG S., HU Y., TAKAKI K., YU H., YUAN C.
- Publication date: 2021/11
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 131
- Formats : PDF
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Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage.
- Author(s) : XU G., TANG X., TANG S., et al.
- Publication date: 2014/12
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 46
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Out of the ordinary: ice cream

A group of New Zealand scientists has developed a new therapeutic to help cancer patients recover from chemotherapy. Development of the ice cream, named ReCharge, began 8 years ago with the formation of LactoPharma, a collaborative research...
- Publication date : 2010/05/27
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Cryogenic nitrogen in the food and beverage industry

The adoption of cryogenic processes in the food and beverage industry is predominantly driven by liquid nitrogen (LIN), and it is the preferred candidate for food chilling and...
- Last update : 2023/11/07
- Langues : English, French
- Themes : Freezing of foodstuffs
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