Journal articles: 'Food, Frozen'

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Hamilton, Hamish, George Cairns, and Siba Prosad Paul. "Frozen food dangers." British Journal of Nursing 27, no. 17 (September 20, 2018): 974. http://dx.doi.org/10.12968/bjon.2018.27.17.974.

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Martindale, Wayne, and Walter Schiebel. "The impact of food preservation on food waste." British Food Journal 119, no. 12 (December 4, 2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.

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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. Research limitations/implications This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. Practical implications This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. Social implications The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. Originality/value This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.

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Martindale, Wayne. "Using consumer surveys to determine food sustainability." British Food Journal 116, no. 7 (July 1, 2014): 1194–204. http://dx.doi.org/10.1108/bfj-09-2013-0242.

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Purpose – The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies. Design/methodology/approach – This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions. Findings – The results show greenhouse gas emissions associated with a diets containing frozen food are reduced because 47 per cent less frozen foods is wasted as compared to fresh foods with a typical household wasting 10.4 per cent of fresh food and 5.9 per cent frozen food. Research limitations/implications – This research has highlighted the importance of understanding the waste impacts of catering and food service consumption outside the home. Practical implications – This research will guide future product development for frozen foods with regard to dietary planning and portion control. Social implications – The cost and sustainability benefits of meal planning are identified and these will inform policy making and education to improve dietary choices. Originality/value – This work extends the scope of current consumer surveys that assess quality, value and taste attributes to sustainability criteria and it will enable collaboration between fresh and frozen product categories to deliver sustainable dietary options.

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Siregar, Onan M., and Selwendri. "Development of frozen food Royal Food UMKM." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 4, no. 2 (December 12, 2019): 683–86. http://dx.doi.org/10.32734/abdimastalenta.v4i2.4209.

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Community service activities aim at increasing the competitiveness of fostered partners in dealing with market developments. The potential of developing frozen food UMKM products is still very open because it is very popular among many people in the City of Medan. Royal Food also experiences the same thing as most UKMKs in Medan, which generally have limited human resource quality of education. The workforce in UKMK is dominated by workers with low education and do not have good financial management and the low utilization of technology. This community service activity was carried out over a period of six months. Activities carried out in the form of socialization and counseling to partners, training in business development and marketing, safe and hygienic production practices and designing more attractive packaging, carrying out production and marketing to partner monitoring and evaluation. After getting a touch of good design, proper management, modernization of production equipment, attractive promotional media, UMKM Royal Food is able to experience business development with increasingly high sales and more competitive products.

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Kölzer, Beate Silvia, Jasmin Geppert, Astrid Klingshirn, Harald Weber, Lilla Brugger, Antje Engstler, Jochen Härlen, Thomas Ertel, Thomas Gindele, and Rainer Stamminger. "Consumers impact on food quality under frozen conditions in Germany." British Food Journal 122, no. 1 (September 30, 2019): 36–47. http://dx.doi.org/10.1108/bfj-09-2018-0620.

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Purpose More than 50 per cent of all German households own a freezing appliance and so far the market of frozen foods is constantly increasing (1 per cent from 2017 to 2018). Despite frozen foods playing an important role in our everyday life, little is known about the consumer’s habits at home. The purpose of this paper is to uncover gaps in the knowledge about consumer behaviour when handling frozen food. Moreover, the impact of consumers on the quality of frozen products should be assessed. Design/methodology/approach A representative online survey was carried out to investigate different aspects of consumer behaviour concerning frozen foods. Respondents (n=2,053) were questioned about their general handling habits regarding eight different food groups: fruit, vegetables, meat, fish, bread, pastries, ready-to-eat meals and leftovers. The focus was on freezing, pre-handling, packaging and thawing – depending on the age of those questioned and combined with best practice advice regarding quality storage of frozen products. Findings Most Germans have the opportunity to freeze food and keep their freezers full or medium loaded. Older participants act more efficiently towards quality storage, but more education about freezing and frozen storage would be generally helpful to maintain quality of frozen foods and increase utilisation of freezers, using their full preservation potential. Research limitations/implications No open questions were asked due to the scope of more than 2,000 participants, which, in retrospect, would have been instructive. Originality/value Consumer handling of frozen food in Germany was investigated in a representative way for the first time, covering age groups from 18 to 69 and household sizes from 1 to >4 people, focussing on eight major food groups.

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Suzuki, Toru. "Frozen food and home freezing." Journal for the Integrated Study of Dietary Habits 30, no. 4 (2020): 178–82. http://dx.doi.org/10.2740/jisdh.30.4_178.

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SUZUKI, Toru. "Water Behavior in Frozen Food." TRENDS IN THE SCIENCES 21, no. 2 (2016): 2_54–2_61. http://dx.doi.org/10.5363/tits.21.2_54.

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Saour, S., and S. C. L. Leong. "Frozen-Food-Related Hand Injuries." Annals of Plastic Surgery 57, no. 1 (July 2006): 18–19. http://dx.doi.org/10.1097/01.sap.0000205205.36855.43.

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Kissam, Allan D. "Acoustic thawing of frozen food." Journal of the Acoustical Society of America 77, no. 6 (June 1985): 2209. http://dx.doi.org/10.1121/1.391656.

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Kissam, Allan D. "Acoustic thawing of frozen food." Journal of the Acoustical Society of America 78, no. 2 (August 1985): 819. http://dx.doi.org/10.1121/1.392420.

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Geiges, O. "Microbial processes in frozen food." Advances in Space Research 18, no. 12 (January 1996): 109–18. http://dx.doi.org/10.1016/0273-1177(96)00006-3.

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Dennis, Kristine, Ken Liu, Young-Mi Go, and Dean Jones. "Impact of Food Processing on Concentrations of Metal-Binding Phytochelatins in Plant-Based Food." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 748. http://dx.doi.org/10.1093/cdn/nzaa052_017.

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Abstract Objectives Phytochelatins (PyCs), plant-derived metal-binding compounds, are widely found in plants and thought to impact absorption of metals. Our objective was to assess the impact of food processing on PyC concentrations in a set of commonly consumed plant foods in the U.S. population. Methods Plant food types were selected using USDA's Food Consumption data, purchased from local grocery stores, and selected to ensure a variety of processing levels including canned, frozen, and fresh. Carrot, corn, potato, spinach, tomato and pea samples were ground, extracted, and analyzed using an optimized LC-MS/MS method for PyC detection. PyC concentrations were calculated using single-point calibration with authentic standards. Quantifiable PyCs were compared using Student's t-test within each food type by processing level (e.g., canned vs. fresh). Additional comparisons of processing categories were completed when sample size allowed (minimum n = 3 per processing category). Results PyC2-Gly levels were lower in canned versus frozen or fresh carrots, corn, and peas but not potatoes, spinach or tomatoes (carrots: 1.92 ± 1.39 vs. 8.26 ± 1.43; corn: 1.01 ± 0.73 vs. 9.39 ± 2.88; peas: 0.46 ± 0.09 vs. 1.46 ± 0.19 µg/g fresh weight; mean ± SEM, Student's t-test, P < 0.05). In subanalyses of peas (canned vs. fresh; canned vs. frozen; frozen vs. fresh), PyC2-Gly concentrations differed (canned: 0.46 ± 0.09; frozen: 1.15 ± 0.16; fresh: 1.89 ± 0.20 µg/g fresh weight; P < 0.05). Of the four foods with quantifiable PyC3-Gly (corn, potato, tomato, peas), only corn had lower PyC3-Gly levels in flour or canned versus frozen or fresh (0.0014 ± 0.0011 vs. 0.45 ± 0.19 µg/g fresh weight). PyC2-Ala was quantifiable in peas and corn but did not differ by processing level. Conclusions PyC levels were different by level of processing in some foods with higher PyC concentrations in less processed (i.e., fresh or frozen) foods. Evidence suggests PyCs may protect from absorption of dietary toxic metals such as cadmium. Dietary patterns emphasizing less processed plant foods may contain higher PyC concentrations and offer protection from toxic metals present in the diet. Funding Sources National Institute of Environmental Health Sciences.

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Roos, Yrjö H. "Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality." Foods 10, no. 2 (February 18, 2021): 447. http://dx.doi.org/10.3390/foods10020447.

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Noncrystalline, freeze-concentrated structures are formed during food freezing. Such freeze-concentrated food materials often exhibit crystallization and recrystallization phenomena which can be related to the state of solutes and water. State diagrams are important tools in mapping the physical state and time-dependent properties of frozen materials at various storage temperatures. Transition of simple solutions, such as sucrose, can be used to describe vitrification and ice melting in freeze-concentrated materials. A maximally freeze-concentrated material often shows glass transition at Tg′. Ice melting occurs at temperatures above Tm′ These transitions at temperatures above Tm′ can be used to estimate crystallization and recrystallization phenomena and their rates in frozen foods. Furthermore, frozen food deterioration accelerates above Tm′ and particularly as a result of temperature fluctuations during frozen food distribution and storage.

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LI, YANYAN, JOHN P. SCHRADE, HAIYAN SU, and JOHN J. SPECCHIO. "Transportation of Perishable and Refrigerated Foods in Mylar Foil Bags and Insulated Containers: A Time-Temperature Study." Journal of Food Protection 77, no. 8 (August 1, 2014): 1317–24. http://dx.doi.org/10.4315/0362-028x.jfp-13-422.

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Data are lacking on the temperature changes of food during transport without the use of refrigerated trucks. The purpose of this study was to evaluate the ability of several insulated and noninsulated containers with or without frozen gel packs to keep perishable and refrigerated foods within the temperature safe zone in relationship to duration of transport. The study was designed to duplicate the practices exhibited by customers purchasing perishable food products from a cash-and-carry business. Approximately 40 perishable food items were evaluated. Four types of containers were tested: a mylar foil bag, a commercial insulated bag, a generic insulated bag, and a commercial insulated blanket. Mixed foods were placed into these containers with or without frozen gel packs, transported in unrefrigerated vehicles, and monitored for 4 h for temperature changes. Two environmental temperatures, room temperature of 21.1°C and a stress temperature of 37.8°C, were evaluated. The internal temperature and surface temperature of the food products in these containers increased slowly but remained well below the U.S. Food and Drug Administration Food Code requirements. The various containers were similar in their ability to retain coolness. The presence of frozen gel packs dramatically enhanced the cold-holding capacity of the containers. The temperature of foods increased more rapidly when stressed in a heated environment. The containers tested used with the frozen gel packs can keep the surface and internal temperatures of various perishable foods (starting at 4.4°C or less) within the Food Code recommendation of under 21.1°C for 4 h. Cash-and-carry businesses should strongly encourage their retail customers to utilize these containers with frozen gel packs to safely transport perishable foods.

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WANI, Kohmei. "Study on Texture of Frozen Food." journal of the japanese society for cold preservation of food 17, no. 3 (1991): 112–18. http://dx.doi.org/10.5891/jafps1987.17.112.

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Torrie, Julia S. "Frozen Food and National Socialist Expansionism." Global Food History 2, no. 1 (January 2, 2016): 51–73. http://dx.doi.org/10.1080/20549547.2016.1128872.

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Marshall, Michael. "Prehistoric food chain frozen in time." New Scientist 250, no. 3334 (May 2021): 20. http://dx.doi.org/10.1016/s0262-4079(21)00825-3.

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Oberman, H., Z. Libudzisz, and A. Pi??tkiewicz. "Physiological Activity of Deep-Frozen Concentrates ofLeuconostoc Strains." Food / Nahrung 30, no. 2 (1986): 147–54. http://dx.doi.org/10.1002/food.19860300212.

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Pascoato de Oliveira, Thaise, Giseli Cristina Pante, Natara Fávaro Tosoni, Maria Josiane Sereia, and Bogdan Demczuk Júnior. "Characterization and application of blueberry pulp (Vaccinium sp.) fresh and powder in frozen yogurt." Revista Brasileira de Pesquisa em Alimentos 6, no. 3 (December 17, 2015): 23. http://dx.doi.org/10.14685/rebrapa.v6i3.3461.

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The choice for a healthy diet that enhances quality of life has increased in recent years causing food manufacturers seek to meet consumer demand, differentiating products and services. Regular consumption of fermented foods like yogurt and frozen foods rich in antioxidants such as blueberries is recognized as beneficial to maintaining good health. This effect is attributed, in part, the lactic acid bacteria used in the preparation of frozen yogurt that has therapeutic properties and the presence of phenolic compounds present in blueberries, which counteract the effect of free radicals. Thus the aim of this study was to develop and characterize pulp added frozen yogurt blueberry and fresh powder. The yogurt made with frozens pulps were characterized and compared with a control formulation with added red dye Bordeaux. From the analyzes, it was concluded that the pulp of fresh blueberries showed levels of total phenolics and flavonoids in higher amounts in the pulp powder can be a viable alternative to coloring of in natura instead of artificial coloring.

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Atik. "ANALISIS BISNIS DAN TREN KONSUMSI MASYARAKAT KABUPATEN BANGKALAN TERHADAP FROZEN FOOD PADA MASA PANDEMI COVID 19." AKUNTABILITAS: Jurnal Ilmiah Ilmu-Ilmu Ekonomi 14, no. 1 (August 20, 2021): 52–68. http://dx.doi.org/10.35457/akuntabilitas.v14i1.1599.

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The shift in consumer behaviour and food fulfilment by people who initially shopped for fresh good food ingredients during the pandemic is predicted to require fast food with long durability, so this can be an opportunity for developing the food business in the future, especially in the development of the frozen food business. The purpose of this study is to explore the interests and consumption trends of the people of Bangkalan Regency towards frozen food and describe how frozen food business analysis can be developed by MSMEs and home-based culinary business actors during the Covid-19 pandemic. The research methodology used is qualitative, with a phenomenological paradigm approach. Data were collected using questionnaires, group discussion forums (FGD), and in-depth interviews, where all the information was selected by purposive sampling. The results showed an increase in frozen food consumption during the pandemic, extensive business opportunities opened up in the frozen food sector, and frozen food could be an alternative to fulfil food needs during the pandemic. Keywords: Frozen Food Business, Consumption Trends, Covid 19 Pandemic

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MAGDOVITZ, BRITTANY F., SANJAY GUMMALLA, HARSHAVARDHAN THIPPAREDDI, and MARK A. HARRISON. "Evaluating Environmental Monitoring Protocols for Listeria spp. and Listeria monocytogenes in Frozen Food Manufacturing Facilities." Journal of Food Protection 83, no. 1 (December 20, 2019): 172–87. http://dx.doi.org/10.4315/0362-028x.jfp-19-190.

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ABSTRACT Food processors face serious challenges due to Listeria monocytogenes contamination. Environmental monitoring is used to control L. monocytogenes from the processing environment. Although frozen foods do not support the growth of L. monocytogenes, the moist and cold conditions in frozen food production environments are favorable for growth of L. monocytogenes. The purpose of the study was to determine the current state of awareness and practices applied across a variety of frozen food facilities related to environmental monitoring for Listeria. A survey tool was created to elicit information on existing environmental monitoring programs within the frozen food industry. The topics included cleaning and sanitizing applications and frequency, microbiological testing, and environmental areas of concern. The survey was reviewed by academic and industry experts with knowledge of microbiology and frozen food processing and was field tested by industry personnel with extensive knowledge of environmental monitoring. The survey was distributed and analyzed electronically via Qualtrics among 150 frozen food contacts. Data were gathered anonymously with a response rate of 31% (n = 46). The survey indicated that facilities are more likely to test for Listeria spp. in environmental monitoring zones 2 to 4 (nonfood contact areas) on a weekly basis. The major areas of concern in facilities for finding Listeria-positive results are floors, walls, and drains. At the time of the survey, few facilities incorporated active raw material and finished product testing for Listeria; instead, programs emphasized the need to identify presence of Listeria in the processing environment and mitigate potential for product contamination. Recognition of environmental monitoring as a key component of a comprehensive food safety plan was evident, along with an industry focus to further improve and develop verification programs to reduce prevalence of L. monocytogenes in frozen food processing environments. HIGHLIGHTS

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Dabadi, Sunita. "Consumer’s Motivation to Purchase Frozen Food in Kathmandu." Management Dynamics 23, no. 2 (December 31, 2020): 229–42. http://dx.doi.org/10.3126/md.v23i2.35824.

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The purpose of the current study is to identify the motivating factors in purchasing frozen food in Kathmandu. Frozen food is considered one of the growing food industry, and bears the ability to sustain itself in today’s market. The research used casual-comparative and descriptive research design with a quantitative and qualitative approach to get an in-depth understanding of the subject matter. The convenience sampling technique was to collect the data where 156 samples were collected using a survey questionnaire from the consumer who bought frozen food from the department store in the Balaju area of Kathmandu. Along with this in-depth interview was taken with the store representative to find out the highly preferable frozen food. A test of ANOVA was run to understand the relationship between demographic variables and motivation factors and purchase intention. The correlation coefficient was used to test the relationship between dependent and independent variables. Research findings reveal that there is no significant relationship between age, gender, and employment status on motivation factor and purchase intention, however, the finding revealed that there is a significant relationship between education and purchase intention. Similarly, the research uncovered that the consumer’s motivation in regards to purchasing frozen food is highly dependent on intrinsic factors (taste, ingredients, nutritional value, value for money), and extrinsic factors (brand, advertisement, convenience, education). Along with this study also revealed on a household, the most purchase frozen food product is frozen MO: MO and on industrial related with the restaurant and hotels, the most purchased frozen food product is the frozen green peas, French fries, and sweet corn.

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Journal, Baghdad Science. "Microbiological Examination of some ImportedCanned and Frozen Foods." Baghdad Science Journal 5, no. 2 (June 1, 2008): 237–42. http://dx.doi.org/10.21123/bsj.5.2.237-242.

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A number of juices, jams, canned foods and frozen fishes available in local markets were inspected with respect to microbial contamination. We have determined the total viable bacterial cell counts in these samples and the number of g(-) lactose fermentors as a bacterial indicator of food spoilage. The results indicated that most of the food items inspected, were contaminated with large numbers of different species of g(-) ,g(+), yeast and fungi and some were contained more than the maximum permissible number of pathogenic g(-) enteric E-coli, which render these food items unsafe for human consumption.

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Popov-Raljić, Jovanka, S. Popov, Djurdjica Kelemen-Mašić, and Natalija Džinić. "Some quality characteristics of frozen sauces made withPolyporus squamosus." Food / Nahrung 40, no. 4 (1996): 218–21. http://dx.doi.org/10.1002/food.19960400412.

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ZOELLNER, CLAIRE, MARTIN WIEDMANN, and RENATA IVANEK. "An Assessment of Listeriosis Risk Associated with a Contaminated Production Lot of Frozen Vegetables Consumed Under Alternative Consumer Handling Scenarios." Journal of Food Protection 82, no. 12 (November 19, 2019): 2174–93. http://dx.doi.org/10.4315/0362-028x.jfp-19-092.

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ABSTRACT Frozen foods do not support the growth of Listeria monocytogenes (LM) and should be handled appropriately for safety. However, consumer trends regarding preparation of some frozen foods may contribute to the risk of foodborne listeriosis, specifically when cooking instructions are not followed and frozen products are instead added directly to smoothies or salads. A quantitative microbial risk assessment model FFLLoRA (Frozen Food Listeria Lot Risk Assessment) was developed to assess the lot-level listeriosis risk due to LM contamination in frozen vegetables consumed as a ready-to-eat food. The model was designed to estimate listeriosis risk per serving and the number of illnesses per production lot of frozen vegetables contaminated with LM, considering individual facility factors such as lot size, prevalence of LM contamination, and consumer handling prior to consumption. A production lot of 1 million packages with 10 servings each was assumed. When at least half of the servings were cooked prior to consumption, the median risk of invasive listeriosis per serving in both the general and susceptible population was <1.0 × 10−16 with the median (5th, 95th percentiles) predicted number of illnesses per lot as 0 (0, 0) and 0 (0, 1) under the exponential and Weibull-gamma dose-response functions, respectively. In scenarios in which all servings are consumed as ready-to-eat, the median predicted risk per serving was 1.8 × 10−13 and 7.8 × 10−12 in the general and susceptible populations, respectively. The median (5th, 95th percentile) number of illnesses was 0 (0, 0) and 0 (0, 6) for the exponential and Weibull-Gamma models, respectively. Classification tree analysis highlighted initial concentration of LM in the lot, temperature at which the product is thawed, and whether a serving is cooked as main predictors for illness from a lot. Overall, the FFLLoRA provides frozen food manufacturers with a tool to assess LM contamination and consumer behavior when managing rare and/or minimal contamination events in frozen foods. HIGHLIGHTS

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Kataoka, Ai, Hua Wang, Philip H. Elliott, Richard C. Whiting, and Melinda M. Hayman. "Growth of Listeria monocytogenes in Thawed Frozen Foods." Journal of Food Protection 80, no. 3 (February 16, 2017): 447–53. http://dx.doi.org/10.4315/0362-028x.jfp-16-397r.

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ABSTRACT The growth characteristics of Listeria monocytogenes inoculated onto frozen foods (corn, green peas, crabmeat, and shrimp) and thawed by being stored at 4, 8, 12, and 20°C were investigated. The growth parameters, lag-phase duration (LPD) and exponential growth rate (EGR), were determined by using a two-phase linear growth model as a primary model and a square root model for EGR and a quadratic model for LPD as secondary models, based on the growth data. The EGR model predictions were compared with growth rates obtained from the USDA Pathogen Modeling Program, calculated with similar pH, salt percentage, and NaNO2 parameters, at all storage temperatures. The results showed that L. monocytogenes grew well in all food types, with the growth rate increasing with storage temperature. Predicted EGRs for all food types demonstrated the significance of storage temperature and similar growth rates among four food types. The predicted EGRs showed slightly slower rate compared with the values from the U.S. Department of Agriculture Pathogen Modeling Program. LPD could not be accurately predicted, possibly because there were not enough sampling points. These data established by using real food samples demonstrated that L. monocytogenes can initiate growth without a prolonged lag phase even at refrigeration temperature (4°C), and the predictive models derived from this study can be useful for developing proper handling guidelines for thawed frozen foods during production and storage.

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Blanshard, J. M. V. "World frozen foods in AD 2000 international frozen food association seminar 22–23 May 1986, Vevey, Switzerland." International Journal of Refrigeration 10, no. 1 (January 1987): 57–58. http://dx.doi.org/10.1016/0140-7007(87)90098-3.

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Zou, Jian, Jie Zeng, and Hai Yan Gao. "Application of Food Additives in Frozen Buckwheat Dumpling." Advanced Materials Research 554-556 (July 2012): 1526–29. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1526.

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The quality of frozen Buckwheat dumpling may be affected by the raw materials, processing technology or other factors. Collapsed degree, frozen cracking rate and other sensory quality were the main problem during processing. The food additives were usually used to improve the quality of frozen dumpling. In this paper, the best formula of monoglycerides, xanthan gum, CMC, and the buckwheat flour were determined by the single factor experiments and orthogonal test. The results showed that the optimal formula was CMC 0.3%, xanthan gum 0.15%, monoglycerides 0.3% and buckwheat flour 30%. Under this best formula the collapsed degree, frozen cracking rate had been greatly reduced and the sensory quality improved.

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Martindale, Wayne. "The potential of food preservation to reduce food waste." Proceedings of the Nutrition Society 76, no. 1 (June 14, 2016): 28–33. http://dx.doi.org/10.1017/s0029665116000604.

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While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary skills and knowledge of how foods make meals. These are overlooked by the current food waste debate that is concerned with communicating the problem with food waste rather than solutions to it. We aim to change this oversight with the research presented here that demonstrates the need to consider the role of food preservation to reduce food waste and the requirement for new marketing terms associated with sustainability actions that can be used to stimulate changes in consumption behaviours. We have chosen frozen food to demonstrate this because our research has shown that the use of frozen foods results in 47 % less household food waste than fresh food categories. This has created a step-change in how we view food consumption and has stimulated consumer movements that act across different products and supply chains to enable the consumption of the sustainable meal.

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Fikiin, Kostadin. "Handbook of frozen food processing and packaging." International Journal of Refrigeration 30, no. 4 (June 2007): 745–46. http://dx.doi.org/10.1016/j.ijrefrig.2006.08.002.

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Wang, Shaoyun. "Handbook of Frozen Food Processing and Packaging." Trends in Food Science & Technology 29, no. 1 (January 2013): 80–81. http://dx.doi.org/10.1016/j.tifs.2012.07.001.

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PHAM, Q. T. "Calculation of Bound Water in Frozen Food." Journal of Food Science 52, no. 1 (January 1987): 210–12. http://dx.doi.org/10.1111/j.1365-2621.1987.tb14006.x.

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Vaughan, Adam. "Did the virus come from frozen food?" New Scientist 249, no. 3322 (February 2021): 10. http://dx.doi.org/10.1016/s0262-4079(21)00258-x.

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Winkler, Megan R., Kathleen M. Lenk, Darin J. Erickson, Caitlin E. Caspi, and Melissa N. Laska. "Longitudinal Fruit and Vegetable Sales in Small Food Retailers: Response to a Novel Local Food Policy and Variation by Neighborhood Socioeconomic Status." International Journal of Environmental Research and Public Health 17, no. 15 (July 29, 2020): 5480. http://dx.doi.org/10.3390/ijerph17155480.

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Small food retailers, including corner/convenience stores, pharmacies, gas-marts, and dollar stores, have historically stocked limited fruits and vegetables, though this may be changing. We examined increases in sales, customer purchasing, and stocking of fresh and/or frozen fruits and vegetables in small food stores over time and in relation to: (a) a local food policy (the Minneapolis Staple Foods Ordinance) and (b) neighborhood socioeconomic status (SES). We used longitudinal data (2014–2017) from 147 randomly-sampled stores in Minneapolis/St. Paul, USA, collected using interviewer-administered manager surveys (measuring sales and stocking) and customer intercepts/observations (measuring purchasing, n = 3039). The local policy required Minneapolis stores to meet minimum stocking standards for fresh/frozen produce and other healthy foods. No ordinance existed in St. Paul. Mixed regression models examined overall change over time and change by city and neighborhood SES. We observed significant increases over time (p < 0.05) in sales and purchasing of fresh fruit and in stocking of fresh fruit, frozen fruit, and frozen vegetables. We did not identify consistent statistical evidence for differential change in sales, purchasing, or stocking by city or neighborhood SES. Key study findings suggest limited differential effects of the local ordinance and/or neighborhood SES. However, findings also indicate significant time trends for some products, including consistent improvements in sales, customer purchasing, and stocking of fresh fruit. Given the ready-to-eat convenience of many fresh fruits and their broad appeal, fresh fruit appears a promising target for advancing the healthfulness of small food retailers.

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Wicaksana, Wildan Radista, Bella Paramastri, and Helmina Ardyanfitri. "Purchase Intention Produk Frozen Food Berdasarkan Perceived Quality Dan Price Fairness." Jurnal Manajemen dan Inovasi (MANOVA) 4, no. 1 (January 30, 2021): 1–12. http://dx.doi.org/10.15642/manova.v4i1.382.

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Penelitian ini bertujuan untuk menguji pengaruh persepsi kualitas (Perceived Quality) dan kewajaran harga (Price Fairness) terhadap minat beli (Purchase Intention) pada produk frozen food. Populasi dari penelitian ini adalah konsumen yang berada di Surabaya. Sampel dari penelitian adalah 60 orang konsumen yang pernah melakukan pembelian frozen food. Metode penelitian yang digunakan adalah kuantitatif dengan teknik Analisa statistika yang digunakan dalam penelitian adalah SEM-PLS (Structural Equation Modeling-Partial Least Square). Hasil penelitian menunjukkan bahwa terdapat hubungan/pengaruh positif antara perceived quality dengan price fairness dan perceived quality dengan purchase intention, sedangkan tidak ada hubungan/pengaruh antara price fairness dan purchase intention. Pengaruh yang paling kuat adalah perceived quality terhadap price fairness. Sehingga konsumen menilai perceived quality merupakan hal yang penting bagi produk frozen food dan minat beli konsumen terhadap produk frozen food tidak ditentukan oleh price fairness. Keywords: Covid 19; Frozen Food; Perceived Quality; Price Fairness; Purchase Intention

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Sendra, E., M. Capellas, B. Guamis, X. Felipe, M. Mor-Mur, and R. Pla. "Revisión: Irradiación de alimentos.—aspectos generales/Review: Food irradiation.—General aspects." Food Science and Technology International 2, no. 1 (February 1996): 1–11. http://dx.doi.org/10.1177/108201329600200101.

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Irradiation has been proposed for disinfestation, inhibition of sprouting, destruction of parasites in meat and fish, to delay maturation of fruit and pasteurization and sterilization. In some applications it could replace or supplement chemical preservatives; in other cases it may have unique advantages (dry or frozen foods). Generalizations about effects of irradiation may be misleading if the dose and commodities are not specified. Radioactivity cannot be induced in foods by treatment with approved sources. Toxicological and nutritional evaluation has confirmed the safety of irradiated foods at doses below 10 KGy. Food irradiation is limited by organoleptical changes; irradiation in the absence of oxygen and at the frozen state could reduce undesirable changes. Food irradiation is not a panacea for all food preservation; it cannot replace proper food sanitation, packaging, storage and preparation. The public and political debate of whether or not irradiation of foods should be permitted in the European Community has become a confused dialogue about the real consequences of food irradiation. Owing to the timeliness of the question, it is important to present and discuss the results of this research.

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Wu, Min, Ping Zheng, Luan Zhang, and Jian Feng Zhao. "Moistureproof and Waterproof Paperboard for Frozen Food Packaging." Applied Mechanics and Materials 312 (February 2013): 529–32. http://dx.doi.org/10.4028/www.scientific.net/amm.312.529.

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Frozen food is popular with more and more customers nowadays, it's consumption is growing rapidly.The packaging of the frozen food usually uses paperboard. Frozen food may suffer temperature fluctuations in the process of storage, transportation and sales, which cause the paperboard sop up , the strength come down and packaging carton dilapidation. Paperboard should have moisture-proof, waterproof and high strength properties in order to ensure that the packaging carton have sufficient strength. In this paper, the methods and researches of obtaining moisture-proof and waterproof paperboard based on paperboard surface treatment and pulp preparation were introduced.

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Hamilton, Shane. "The Economies and Conveniences of Modern-Day Living: Frozen Foods and Mass Marketing, 1945–1965." Business History Review 77, no. 1 (2003): 33–60. http://dx.doi.org/10.2307/30041100.

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American frozen foods were originally considered a luxury product; the industry did not develop a mass market until the late 1940s. Only a few years after achieving mass-market sales, however, frozen-food producers tried to segment the market in order to increase profits. This change was partly the result of internal factors, such as technological developments and interfirm competition. The new marketing strategy also hinged on industry executives' shifting conception of the ideal consumer. Frozen-food marketers of the early 1950s envisioned themselves as providing the good life at a low cost to “average” Americans. When profits slowed in the late 1950s, they designed a variety of new products for groups according to their race, age, and class.

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Kiesvaara, M. J., and B. Granroth. "Production and frozen storage of minced Baltic herring (Clupea harengus membras)." Food / Nahrung 29, no. 2 (1985): 133–42. http://dx.doi.org/10.1002/food.19850290206.

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Abdel-Kader, Z. M. "Lipid oxidation in chicken as affected by cooking and frozen storage." Food / Nahrung 40, no. 1 (1996): 21–24. http://dx.doi.org/10.1002/food.19960400106.

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41

Biacs, P., and U. Wissgott. "Investigation of colour changes of some tomato products during frozen storage." Food / Nahrung 41, no. 5 (1997): 306–10. http://dx.doi.org/10.1002/food.19970410512.

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Sandulachi, E., and P. Tatarov. "Water Activity Concept and Its Role in Strawberries Food." Chemistry Journal of Moldova 7, no. 2 (December 2012): 103–15. http://dx.doi.org/10.19261/cjm.2012.07(2).07.

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This paper presents the study information related to the processing of fruit by combined methods. Is presented on the concept of water activity and its role in product quality; mathematical modeling methods (GAB, BET et al.) in estimate the activity coefficients of non-electrolyte and electrolyte mixture. Have been carried experimental research to study the evolution of the biologically active substances in frozen strawberries with and without sugar addition. It proved that frozen strawberries with sugar, during storage are more stable regarding antioxidants content that strawberry frozen without sugar.

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Baek, Eunhye, Dokyung Lee, Seok Jang, Hyangmi An, Mijin Kim, Kyungjae Kim, Kangoh Lee, and Namjoo Ha. "Antibiotic resistance and assessment of food-borne pathogenic bacteria in frozen foods." Archives of Pharmacal Research 32, no. 12 (December 2009): 1749–57. http://dx.doi.org/10.1007/s12272-009-2213-y.

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Lesmawati, Widdia, Asyrofa Rahmi, and Wayan Firdaus Mahmudy. "OPTIMIZATION OF FROZEN FOOD DISTRIBUTION USING GENETIC ALGORITHMS." Journal of Enviromental Engineering and Sustainable Technology 3, no. 1 (July 1, 2016): 51–58. http://dx.doi.org/10.21776/ub.jeest.2016.003.01.7.

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Hagiwara, Tomoaki, Hongli Wang, Toru Suzuki, and Rikuo Takai. "Fractal Analysis of Ice Crystals in Frozen Food." Journal of Agricultural and Food Chemistry 50, no. 11 (May 2002): 3085–89. http://dx.doi.org/10.1021/jf011240g.

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Aziz, Aishah Abdul, Sarbani Daud, and Shahryar Sorooshian. "Exploring Quality Influencing Factors for Frozen Food Industry." IOP Conference Series: Materials Science and Engineering 697 (December 30, 2019): 012018. http://dx.doi.org/10.1088/1757-899x/697/1/012018.

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Kliaugaite, Daina, Visvaldas Varzinskas, Agne Baikauskiene, Valdas Miliunas, and Zaneta Stasiskiene. "GREENHOUSE GAS EMISSION REDUCTION IN FROZEN FOOD PACKAGING." Environmental Engineering and Management Journal 17, no. 12 (2018): 2977–90. http://dx.doi.org/10.30638/eemj.2018.298.

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FUCHIGAMI, Michiko, Ai TERAMOTO, and Yuri JIBU. "Texture and Structure of Pressure-Shift-Frozen Food." Review of High Pressure Science and Technology 18, no. 2 (2008): 133–38. http://dx.doi.org/10.4131/jshpreview.18.133.

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Gülseren, İbrahim, and John N. Coupland. "Ultrasonic velocity measurements in frozen model food solutions." Journal of Food Engineering 79, no. 3 (April 2007): 1071–78. http://dx.doi.org/10.1016/j.jfoodeng.2006.03.027.

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Sri V S, Pooja. "THERMAL PROPERTIES OF FROZEN FOOD: A REVIEW ARTICLE." International Journal of Engineering Applied Sciences and Technology 5, no. 5 (September 1, 2020): 162–65. http://dx.doi.org/10.33564/ijeast.2020.v05i05.029.

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Journal articles on the topic 'Food, Frozen'

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