Relevant bibliographies by topics / Food service. Frozen foods

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Food service. Frozen foods'

Author: Grafiati
Published: 4 June 2021
Last updated: 14 February 2022

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Journal articles on the topic "Food service. Frozen foods"

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Martindale, Wayne. "Using consumer surveys to determine food sustainability." British Food Journal 116, no. 7 (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 –
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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 (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 p
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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 (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 t
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Singleton, Chelsea R., Yu Li, Angela Odoms-Young, Shannon N. Zenk, and Lisa M. Powell. "Change in Food and Beverage Availability and Marketing Following the Introduction of a Healthy Food Financing Initiative–Supported Supermarket." American Journal of Health Promotion 33, no. 4 (2018): 525–33. http://dx.doi.org/10.1177/0890117118801744.

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Purpose: The Healthy Food Financing Initiative (HFFI) aims to expand access to healthy foods in low-resourced communities across the United States. This study examined changes in food and beverage availability and marketing in nearby small food stores after the opening of an HFFI-supported supermarket in a predominately low-income and African American community. Design: Natural experiment. Setting: Rockford, Illinois. Participants: A full audit was conducted of the small grocery and limited service stores located in a 1-mile radius around the new supermarket (N = 22) and a 1-square mile area w
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Elobeid, Tahra, Ioannis Savvaidis, and Vijay Ganji. "Impact of food safety training on the knowledge, practice, and attitudes of food handlers working in fast-food restaurants." British Food Journal 121, no. 4 (2019): 937–49. http://dx.doi.org/10.1108/bfj-01-2019-0066.

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Purpose In many developing countries, the main source of food related illness is the fast foods restaurants. Health inspections of fast-food restaurants may not be sufficient to ensure and enforce the food safety regulations. The purpose of this paper is to investigate the food safety knowledge, attitudes and practices (KAP) of fast food handlers in Qatar. Design/methodology/approach Data were collected from 102 fast-food handlers through a structured survey. The questionnaire comprised questions on food safety KAP. The association between scores for KAP among the food handlers was measured wi
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Oyarzabal, Omar A., Nicole M. Behnke, Mark A. Mozola, Wallace H. Andrews, Elliot T. Ryser, and Catherine W. Donnelly. "Validation of a Microwell DNA Probe Assay for Detection of Listeria spp. in Foods." Journal of AOAC INTERNATIONAL 89, no. 3 (2006): 651–68. http://dx.doi.org/10.1093/jaoac/89.3.651.

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Abstract A new DNA hybridization assay in microwell format for detection of Listeria spp. in foods and environmental samples was developed. This assay uses Listeria-specific oligonucleotide probes labeled with horseradish peroxidase and a photometrically determined end point. Validation studies with 15 different food commodities and a variety of environmental sample types were conducted to compare the performance of this alternative test versus reference methods. Meats, seafood, dairy products, and vegetables comprised the categories of food tested. Food samples were inoculated at 2 levels and
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Juck, Gregory, Verapaz Gonzalez, Ann-Christine Olsson Allen, Meredith Sutzko, Kody Seward, and Mark T. Muldoon. "Romer Labs RapidChek®Listeria monocytogenes Test System for the Detection of L. monocytogenes on Selected Foods and Environmental Surfaces." Journal of AOAC INTERNATIONAL 101, no. 5 (2018): 1490–507. http://dx.doi.org/10.5740/jaoacint.18-0035.

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Abstract The Romer Labs RapidChek®Listeria monocytogenes test system (Performance Tested Method 011805) was validated against the U.S. Department of Agriculture-Food Safety and Inspection Service Microbiology Laboratory Guidebook (USDA-FSIS/MLG), U.S. Food and Drug Association Bacteriological Analytical Manual (FDA/BAM), and AOAC Official Methods of Analysis (AOAC/OMA) cultural reference methods for the detection of L. monocytogenes on selected foods including hot dogs, frozen cooked breaded chicken, frozen cooked shrimp, cured ham, and ice cream, and environmental surfaces including stainless
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Hobson, Allison, John M. Gonzalez, Travis O’Quinn, et al. "Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon." Meat and Muscle Biology 3, no. 1 (2019): 356. http://dx.doi.org/10.22175/mmb2019.06.0020.

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Koontz, John L., Katherine M. Phillips, Kelli M. Wunderlich, et al. "Comparison of Total Folate Concentrations in Foods Determined by Microbiological Assay at Several Experienced U.S. Commercial Laboratories." Journal of AOAC INTERNATIONAL 88, no. 3 (2005): 805–13. http://dx.doi.org/10.1093/jaoac/88.3.805.

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Abstract Analysis of total folate concentration measured by microbiological assay in a variety of foods submitted in a routine manner to experienced laboratories that regularly perform folate analysis on fee-for-service basis was evaluated. Homogenates of fresh strawberries, frozen spinach, orange juice, frozen meat and vegetable pizza, dry macaroni, and dried pinto beans were prepared and stored under conditions previously determined to maintain stability of folate content. An aliquot of each composite and of 3 certified reference materials were sent on each of 4 occasions to 4 laboratories.
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Bres, Vanessa, Hua Yang, Ernie Hsu, et al. "Atlas® Listeria monocytogenes LmG2 Detection Assay Using Transcription Mediated Amplification to Detect Listeria monocytogenes in Selected Foods and Stainless Steel Surface." Journal of AOAC INTERNATIONAL 97, no. 5 (2014): 1343–58. http://dx.doi.org/10.5740/jaoacint.13-386.

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Abstract The Atlas Listeria monocytogenes LmG2 Detection Assay, developed by Roka Bioscience Inc., was compared to a reference culture method for seven food types (hot dogs, cured ham, deli turkey, chicken salad, vanilla ice cream, frozen chocolate cream pie, and frozen cheese pizza) and one surface (stainless steel, grade 316). A 125 g portion of deli turkey was tested using a 1:4 food:media dilution ratio, and a 25 g portion for all other foods was tested using 1:9 food:media dilution ratio. The enrichment time and media for Roka's method was 24 to 28 h for 25 g food samples and environmenta
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Dissertations / Theses on the topic "Food service. Frozen foods"

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Ahlepil, Erik, and Joel Björck. "Evaluating Distribution Structures for Overseas Export of Frozen Food." Thesis, Linköpings universitet, Logistik- och kvalitetsutveckling, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-129208.

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The meat producers of the western world needs to develop their export organizations and to streamline their physical distribution in order to take new market shares on the fast growing overseas markets. HKScan is one of those meat producing companies, the group has businesses in Finland, Sweden, Denmark and the Baltic countries. A part of their sales goes frozen on overseas export by container sea freight. Lately the logistics management of HKScan has been interested in investigating the effects of centralizing the physical distribution for the overseas export from Sweden and Denmark. This lea
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Kataoka, Ai. "Growth of Listeria monocytogenes in thawed frozen foods." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/8857.

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Master of Science<br>Food Science Institute -- Animal Science & Industry<br>Daniel Y.C. Fung<br>In February 2008, the FDA released a draft Compliance Policy Guide (CPG) on Listeria monocytogenes and proposed that ready-to-eat (RTE) foods that do not support the growth of L. monocytogenes may contain up to 100 CFU/g of this pathogen. Frozen foods such as ice cream fall in that category since they are consumed in the frozen state. However, other frozen foods, such as vegetables and seafood that are thawed and served at salad and food bars, may support the growth of Listeria and would not be al
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Lo, Cheuk-ting. "The influence of hydrocolloids on frozen food stability /." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B23621461.

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Saad, Zoubeir. "Simulation of temperature history and estimation of thermal properties of food materials during freezing." Diss., This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-02132009-170810/.

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Hwang, Chang-Hwan. "Modeling of mechanical properties for frozen pastry dough /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841153.

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Zhu, Songming 1961. "Phase transition studies in food systems during high pressure processing and its applications to pressure shift freezing and high pressure thawing." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84862.

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High-pressure (HP) depresses the phase-transition point of water especially in the case of ice-I (down to -21°C at about 210 MPa). This phenomenon has several potential advantages in food processing applications, such as pressure shift freezing (PSF) and HP thawing. However, scientific knowledge available in this area is still relatively limited. The main objectives of this research were to investigate the phase-transition behavior of foods under pressure processing in the context of PSF and HP thawing techniques and to evaluate their impact on product quality.<br>Distilled water and fr
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Wickramasinghe, Anita Elizabeth. "Influence of Freezing and Thawing Methods on Textural Quality of Thawed FrozenPotato Slices." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1406116697.

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Simmons, Amber Lynn. "The Functional and Nutritional Benefits of Soy in Snack Foods." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1343756595.

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Dallinger, Ioana. "Chefs' perceptions of convenience food products in university food service operations." Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/78077.

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The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience food products in food-service operations include: savings in time and costs, better portion and cost control, ease of training and evaluation, superior customer relationships through product consistency, increased safety, ease of storage, and added eye appeal. On the other hand, noticeable disadvantag
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Chen, Wei. "Analysis of mass transport properties of plant cells by confocal microscopy and imaging techniques /." free to MU campus, to others for purchase, 1999. http://wwwlib.umi.com/cr/mo/fullcit?p9953850.

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Books on the topic "Food service. Frozen foods"

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Morin, Thomas. Nifda frozen food specifications manual. Nifda, 1986.

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Snider, Nancy. Frozen food encyclopedia for foodservice: Formerly Frozen food institutional encyclopedia. 9th ed. National Frozen Food Association, 1985.

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Sheila, Bush, ed. Good food from yourfreezer. Penguin, 1986.

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Berry, Holly. Freezing foods. Cooperative Extension, College of Agriculture and Home Economics, Washington State University, 1990.

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Great Britain. Dept. of Health and Social Security. Guidelines on pre-cooked chilled foods. H.M.S.O., 1987.

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Waite, Alan. An analysis of the frozen and ambient food market in Northern Ireland, and the physical and operational requirements needed to set up an ambient distribution service. The Author], 1993.

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Clarence birdseye: Frozen food innovator. Checkerboard Library, An Imprint of Abdo Publishing, 2015.

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Clarence Birdseye: Frozen food innovator. ABDO Pub. Co., 2011.

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Mattern, Joanne. Clarence Birdseye: Frozen food innovator. ABDO Pub. Co., 2011.

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Alf, Carr, and British Frozen Food Federation, eds. When it's time to make a choice: 50 years of frozen food in Britain. British Frozen Food Federation, 1998.

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Book chapters on the topic "Food service. Frozen foods"

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Paine, Frank A., and Heather Y. Paine. "Frozen foods." In A Handbook of Food Packaging. Springer US, 1992. http://dx.doi.org/10.1007/978-1-4615-2810-4_9.

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Harrison, P., and M. Croucher. "Packaging of frozen foods." In Frozen Food Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_3.

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Bender, A. E. "Nutritional aspects of frozen foods." In Frozen Food Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_5.

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Brown, M. H. "Microbiological Aspects of Frozen Foods." In Food Freezing. Springer London, 1991. http://dx.doi.org/10.1007/978-1-4471-3446-6_2.

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Heldman, D. R., and T. A. Taylor. "Modeling of Food Freezing." In Quality in Frozen Foods. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-5975-7_4.

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Miles, C. A. "The Thermophysical Properties of Frozen Foods." In Food Freezing. Springer London, 1991. http://dx.doi.org/10.1007/978-1-4471-3446-6_4.

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Wilson, A. J. "Microscopical Methods for Examining Frozen Foods." In Food Freezing. Springer London, 1991. http://dx.doi.org/10.1007/978-1-4471-3446-6_8.

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MacDonald, Grant A., and Tyre C. Lanier. "Cryoprotectants for Improving Frozen-Food Quality." In Quality in Frozen Foods. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-5975-7_11.

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Golden, David A., and Lilliam Arroyo-Gallyoun. "Relationship of Frozen-Food Quality to Microbial Survival." In Quality in Frozen Foods. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-5975-7_10.

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Surak, John G., and John F. Haury. "Total Quality Management for the Frozen-Food Industry." In Quality in Frozen Foods. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-5975-7_22.

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Conference papers on the topic "Food service. Frozen foods"

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Raasch, Jeffrey B. "Aseptic Processing and Storage of Citrus Juices." In ASME 1996 Citrus Engineering Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/cec1996-4206.

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The citrus industry in general has adapted to tremendous changes in the past 50 years. Consumers’ demand for ready to serve products have challenged processors to adopt new manufacturing techniques and processing skills. The Institute of Food Technologist reported the Top 10 innovations in 1991 as: 10. Ultra high temperature (UHT) short term sterilization of milk and other products 9. Food fortification 8. Understanding of water activity in foods 7. Frozen meals 6. Freeze drying 5. Atmosphere controlled packages for fresh fruits and vegetables 4. Frozen concentrated citrus juices 3. The microw
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Ju Zhao and M. I. M. Wahab. "Chilled or frozen? Decision strategies for sustainable food supply chains: A note." In 2015 12th International Conference on Service Systems and Service Management (ICSSSM). IEEE, 2015. http://dx.doi.org/10.1109/icsssm.2015.7170244.

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Kaood, A., E. E. Khalil, and G. M. El-Hariry. "Numerical Investigation of the Flow Fields and Thermal Patterns in a Large Cold Store (I)." In ASME 2016 Power Conference collocated with the ASME 2016 10th International Conference on Energy Sustainability and the ASME 2016 14th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/power2016-59077.

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Refrigeration for the cold storage of perishable foods has been utilized for more than a century. The need for refrigerated storage grows with hot weather. The frozen food industry expanded many times in freezer storage in a few decades after World War II. Cold storage facilities are also significant energy consumers that call for attention to thermal behavior as it greatly influences the cost. Proper design to improve thermal behavior of a refrigerated space requires the knowledge of air distribution and thermal conditions within the space. The frozen food quality is sensitive to both storage
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Sharma, Sadhana, P. H. Nema, N. Emanuel, and S. Singha. "Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7720.

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Nowadays, there is high consumer demand in the market for simple to prepare, convenient, healthy and natural foods. Paneer or Indian cottage cheese is an acid and heat coagulated milk product which serves as a rich source of animal proteins for the vegetarians. Due to high moisture content (58-60 %), it is highly perishable in nature. Drying of paneer would undoubtedly extend the shelf life of paneer and also help in value-addition of paneer. Dehydrated paneer would find numerous ways to be use. Drying of paneer by conventional methods poses threats including case-hardening and non-uniform inc
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