Bibliografías temáticas / Frozen food

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Literatura académica sobre el tema "Frozen food"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 25 de julio de 2025

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Artículos de revistas sobre el tema "Frozen food"

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Singh, Dilraj, and Harmanpreet Bhatia. "Fresh Vs Frozen Food: A Study On Consumption Patterns Of Millennials." PUSA Journal of Hospitality and Applied Sciences 9, no. 1 (2023): 12–20. http://dx.doi.org/10.48165/pjhas.2023.9.1.2.

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Background:Now days we get food in many forms such as fresh food, frozen foods, convenience food, packed foods etc. Frozen foods are made-up or partially made-up dishes which have been frozen to -20 degree C and which can be stored for at least 6 weeks and generally much longer in the freezer. Though fresh food is always the best option for human consumption, there must be a comparison made and reasons found for choosing frozen food over fresh in a fast-paced world. Objective: To understand the reasons behind the consumption patterns of millennial towards frozen food and to study the consumpti
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Omar, Nor Asiah, Aishath Lahath, Muhamad Azrin Nazri, and Siti Ngayesah Ab Hamid. "Impact of Extrinsic and Intrinsic Attributes on Consumer Attitude with Reference to Japanese Frozen Food in Malaysia." Proceedings of The International Halal Science and Technology Conference 15, no. 1 (2022): 1–13. http://dx.doi.org/10.31098/ihsatec.v15i1.588.

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Generally, frozen food businesses have experienced a huge demand for their products since the pandemic began as consumers were stocking up on frozen foods to reduce close contact with others. The popularity of international food including Japanese food among Muslims and non-Muslims are growing in Malaysia, developing a Japanese cuisine community. However, strong competition in the food industry especially in the frozen food market may not be easy for Japan-made frozen foods to achieve a competitive position in the Malaysian market. Hence, this study aims to investigate the role of intrinsic fa
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Hamilton, Hamish, George Cairns, and Siba Prosad Paul. "Frozen food dangers." British Journal of Nursing 27, no. 17 (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 (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 fro
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Eka Larasati Amalia, Yoppy Yunhasnawa, and Anindya Refrina Rahmatanti. "Sistem Prediksi Penjualan Frozen Food dengan Metode Monte Carlo (Studi Kasus: Supermama Frozen Food)." Jurnal Buana Informatika 13, no. 02 (2022): 136–45. http://dx.doi.org/10.24002/jbi.v13i02.6496.

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Abstract. Frozen Food Sales Prediction System Case Study of Supermama Frozen Food Using the Monte Carlo Method. Frozen processed food is increasingly popular, so frozen food stores are getting easy to find. Supermama Frozen Food is a store that sells a variety of frozen foods. Not all frozen food stocks can get sold out before their expiration dates. This causes the store's profits to decrease. Therefore, a frozen food sales prediction system was necessarily made to help the store estimate its stock to minimise store losses. The research method used in predicting sales was the Monte Carlo meth
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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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Omar, Nor Asiah, Aishath Lahath, Rifelly Dewi Astuti, Nurul Atasha Jamaludin, and Syed Shah Alam. "The Mediating Role of Attitude in the Relationship Between the Extrinsic and Intrinsic Attributes of Japanese Frozen Foods and Consumers’ Intention to Purchase Them: Evidence from Malaysia." South East Asian Journal of Management 17, no. 1 (2023): 98–129. http://dx.doi.org/10.21002/seam.v17i1.1312.

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Research Aims: To examine the intrinsic and extrinsic factors affecting consumers’ attitudes toward Japanese-made frozen foods and, hence, consumers’ purchasing behaviour. Design/Methodology/Approach: Consumers who were aware of Japanese-made frozen foods were the sample chosen. Convenience sampling plus a cross-sectional, self-administered online survey questionnaire collected data from 307 participants. Research Findings: Findings showed that brand reputation, halal label, convenience, and food quality were positively related to attitude towards Japanese frozen food, whereas health conscious
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Ismatul Hasanah, Indria Dwi Hapsari, and Imam Arifi. "Frozen Food Business Strategy Analysis “ UD. Fresh Frozen Food ” With 10 Types Of Innovation And Business Model Canvas." Jurnal Ekonomi 13, no. 04 (2024): 1195–203. https://doi.org/10.54209/ekonomi.v13i04.5732.

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Between 2022 and 2024, frozen businesses will experience a year-on-year increase in transactions. However, this is different from UD. fresh frozen foods, which will experience a decline between 2022 and 2024. Due to this trend, it is important for companies to develop new ideas. Finding the business model canvas that will be used after implementing ten types of innovation strategies, ten types of innovation strategies that have been implemented, and ten types of new innovation strategies is the aim of this research. This research uses descriptive methodology and qualitative research techniques
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Alkhafaji, Mahmud Abdullah Jasim. "THE EFFECT OF DEEP-FROZEN FOOD PRODUCT STORAGE ON THEIR QUALITY CHARACTERISTICS." PERIÓDICO TCHÊ QUÍMICA 21, no. 48 (2024): 116–25. https://doi.org/10.52571/ptq.v21.n48.2024_09_alkhafaji_pgs_116_125.pdf.

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Background: Many food stores in Baghdad city suffered from a lack of the application of good hygiene practices and food safety standards in food handling that should be done regarding frozen food storage. The implementation of these standards and practices will promote the quality and safety of frozen food products and keep foods safe for consumption. Aim: The objective of this study was to evaluate frozen food product samples collected randomly from different food stores in Baghdad. Methods: Twenty frozen food products were drawn randomly from food stores in Baghdad, and both sensorial and mi
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Alkhafaji, Mahmud Abdullah Jasim. "THE EFFECT OF DEEP-FROZEN FOOD PRODUCT STORAGE ON THEIR QUALITY CHARACTERISTICS." PERIÓDICO TCHÊ QUÍMICA 21, no. 48 (2025): 116–25. https://doi.org/10.52571/PTQ.v21.n48.2024_09_ALKHAFAJI_pgs_116_125.pdf.

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Background: Many food stores in Baghdad city suffered from a lack of the application of good hygiene practices and food safety standards in food handling that should be done regarding frozen food storage. The implementation of these standards and practices will promote the quality and safety of frozen food products and keep foods safe for consumption. Aim: The objective of this study was to evaluate frozen food product samples collected randomly from different food stores in Baghdad. Methods: Twenty frozen food products were drawn randomly from food stores in Baghdad, and both sensorial and mi
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Tesis sobre el tema "Frozen food"

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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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盧焯婷 and Cheuk-ting Lo. "The influence of hydrocolloids on frozen food stability." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B31226401.

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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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Smith, Rebecca Alice. "The identification of traits influencing frozen food properties." Thesis, University of Nottingham, 2014. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.716369.

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Sustainability and health within food manufacture is high on the agenda of many food companies, without compromising the quality or nutritional value of the products. The use of fruit and vegetables as a source of raw materials to replace in whole or in part some of the current 'white powder' ingredients within food products is one of the ways this can be achieved. The aim of this work was to investigate the relationship between fruit cell wall structure and functionality in frozen food products such as ice cream either as a structuring agent in puree form or as whole fruit pieces. The two sta
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Miri, Leila. "Business plan for the frozen food industry in Morocco." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/65810.

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Thesis (S.M.)--Massachusetts Institute of Technology, Sloan School of Management, 2011.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references.<br>In this thesis, I develop a business plan for a frozen food company (Chiwate) that will operate in Morocco. Until very recently, the frozen food product-line in Morocco was very restricted. However, recent demographic and legal changes are very likely to result in huge changes in the industry in the upcoming years. Chiwate's objective is to benefit from this change and to establish a strong brand in the sector, and in partic
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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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Jayaweera, Vinodini. "The survival of Vibrio parahaemolyticus during the production of cooked frozen prawns." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306183.

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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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Galinson, Stephanie A. "From Frozen Turkeys to Legislative Wins: How Food Banks Put Advocacy on The Menu." Scholarly Commons, 2018. https://scholarlycommons.pacific.edu/uop_etds/3118.

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U.S. food banks emerged thirty years ago as part of a temporary, charitable food assistance safety net to address government welfare shortfalls. Over time their size and scope expanded significantly alongside growing food insecurity. As government entitlement programs continue to erode, the ensuing institutionalization of food banks secured their future. Yet scholars such as sociologist Janet Poppendieck argued over twenty years ago that these charitable programs inadvertently prevent the government from reassuming responsibility by providing the public the illusion of a solution despite th
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Libros sobre el tema "Frozen food"

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Mallett, C. P., ed. Frozen Food Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8.

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Ratios, ICC Business, ed. Frozen food producers. ICC Business Ratios, 1993.

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Ratios, ICCBusiness, ed. Frozen food producers. ICC Business Ratios, 1988.

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Group, ICC Information, ed. Frozen food producers. 2nd ed. ICC Information Group, 1995.

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Ltd, Prospect Shop, ed. Frozen food distributors. 2nd ed. Prospect Shop, 2003.

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I.C.C. Business Ratios., ed. Frozen food producers. 7th ed. ICC Business Ratios, 1991.

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Ltd, ICC Business Publications, ed. Frozen food industry. 2nd ed. ICC Business Publications, 1996.

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Ltd, ICC Business Publications, ed. Frozen food producers. 2nd ed. ICC Business Publications, 1998.

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Ratios, ICC Business, ed. Frozen food distributors. ICC Business Ratios, 1989.

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Ratios, ICC Business, ed. Frozen food distributors. ICC Business Ratios, 1988.

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Capítulos de libros sobre el tema "Frozen food"

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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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Makroo, H. A., Preetisagar Talukdar, Baby Z. Hmar, and Pranjal Pratim Das. "Frozen Foods." In Shelf Life and Food Safety. CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-9.

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Stauffer, C. E. "Frozen bakery products." In Frozen Food Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_11.

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Reid, D. S. "Basic physical phenomena in the freezing and thawing of plant and animal tissues." In Frozen Food Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_1.

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Shaevel, M. L. "Manufacturing of frozen prepared meals." In Frozen Food Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_10.

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Persson, P. O., and G. Löndahl. "Freezing technology." In Frozen Food Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_2.

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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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Mayes, T., and G. Telling. "Product safety from factory to consumer." In Frozen Food Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_4.

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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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Hendley, B. "Developing products for the market." In Frozen Food Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_6.

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Actas de conferencias sobre el tema "Frozen food"

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Kassim, Mohd Sallehin Mohd, Muhammad Haziq bin Rozman, and Faridah Yahya. "Frozen Food Supply Chain Monitoring with IoT." In 2025 19th International Conference on Ubiquitous Information Management and Communication (IMCOM). IEEE, 2025. https://doi.org/10.1109/imcom64595.2025.10857555.

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Hidayat, Syauqi Khosyi, Kharisma Wiati Gusti, Iin Ernawati, Bambang Saras Yulistiawan, Sarika Afrizal, and Tri Rahayu. "Prediction of Frozen Food Sales Using Extra Trees Algorithm at Tjoean.Id Store." In 2024 International Conference on Informatics, Multimedia, Cyber and Information System (ICIMCIS). IEEE, 2024. https://doi.org/10.1109/icimcis63449.2024.10956184.

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Bui, Cong Danh, and Adam Narbudowicz. "Performance of Chipless Sensor for Frozen Food Monitoring in Proximity to Meat Products." In 2024 IEEE Conference on Antenna Measurements and Applications (CAMA). IEEE, 2024. https://doi.org/10.1109/cama62287.2024.10986167.

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Skrupskis, Imants, Anita Blija, Ilze Beitane, Sigita Boca, and Aivars Aboltins. "Research of half-finished frozen berry products." In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.031.

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Shyan, Yim Jun Ming Lai Nai. "Load management system for frozen food factory." In INTERNATIONAL SYMPOSIUM ON GREEN AND SUSTAINABLE TECHNOLOGY (ISGST2019). AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5126586.

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Giovanardi, Fabio, Michele Sozzi, Alessandro Tonelli, Alessandro Candiani, and Stefano Selleri. "Smart Absorbance Analysis of Frozen Food Properties." In 2020 Italian Conference on Optics and Photonics (ICOP). IEEE, 2020. http://dx.doi.org/10.1109/icop49690.2020.9300316.

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Braun, M., R. Stamminger, and G. Broil. "Quality losses in deep-frozen foodstuffs at cyclically modified storage temperatures." In FOOD AND ENVIRONMENT 2011. WIT Press, 2011. http://dx.doi.org/10.2495/fenv110191.

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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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Pibrianti, Kartika. "The Frozen Food Quality of Sukoharjo Elementary School Area." In International Conference on Applied Science and Engineering (ICASE 2018). Atlantis Press, 2018. http://dx.doi.org/10.2991/icase-18.2018.9.

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Gong, Junhua. "Development of Fuzzy Control System for Frozen Food Environment." In International Conference on Biomedical Engineering and Computer Science (ICBECS 2010). IEEE, 2010. http://dx.doi.org/10.1109/icbecs.2010.5462388.

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Informes sobre el tema "Frozen food"

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Kandlikar, Satish G. Thermal Analysis and Development of a Thawing Procedure for Frozen Food Packages. Defense Technical Information Center, 2002. http://dx.doi.org/10.21236/ada406202.

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Bogdan, Alex, and Nikki Soo. Survey of consumer practices with respect to coated frozen chicken products. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.hrb725.

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The Food Standards Agency (FSA) is investigating a spike in Salmonella cases in the UK linked to the consumption of coated frozen chicken products. In March 2021, FSA, in collaboration with Food Standards Scotland (FSS) commissioned Ipsos MORI to conduct an online survey in order to identify consumer behaviours which could increase their risk to foodborne disease. The key research questions were: •Which consumers are purchasing coated frozen chicken products? •How do consumers store and cook these products? •Do consumers follow packaging instructions when cooking and storing these products?•Ar
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Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MD
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Willis, C., F. Jorgensen, S. A. Cawthraw, et al. A survey of Salmonella, Escherichia coli (E. coli) and antimicrobial resistance in frozen, part-cooked, breaded or battered poultry products on retail sale in the United Kingdom. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.xvu389.

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Frozen, breaded, ready-to-cook chicken products have been implicated in outbreaks of salmonellosis. Some of these outbreaks can be large. For example, one outbreak of Salmonella Enteritidis involved 193 people in nine countries between 2018 and 2020, of which 122 cases were in the UK. These ready-to-cook products have a browned, cooked external appearance, which may be perceived as ready-to-eat, leading to mishandling or undercooking by consumers. Continuing concerns about these products led FSA to initiate a short-term (four month), cross-sectional surveillance study undertaken in 2021 to det
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Lindow, Steven E., Shulamit Manulis, Dan Zutra, and Dan Gaash. Evaluation of Strategies and Implementation of Biological Control of Fire Blight. United States Department of Agriculture, 1993. http://dx.doi.org/10.32747/1993.7568106.bard.

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The main objective of this study was to develop data that would facilitate a consistently effective method of biological control of fire blight disease to be developed and to enable its implementation for disease control by ensuring its compatibility with variations in the biological, environmental, and chemical conditions present in pear orchards. As considerable information on the pathogen and biological control of fire blight was already gathered from studies in California and elsewhere, an emphasis was placed on investigating the genetics and ecology of Erwinia amylovora, the causal agent
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