Bibliografias temáticas / Frozen food (Storage)

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Literatura científica selecionada sobre o tema "Frozen food (Storage)"

Autor: Grafiati
Publicado: 4 de junho de 2021
Última modificação: 1 de fevereiro de 2022

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Artigos de revistas sobre o assunto "Frozen food (Storage)"

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Kölzer, Beate Silvia, Jasmin Geppert, Astrid Klingshirn, et al. "Consumers impact on food quality under frozen conditions in Germany." British Food Journal 122, no. 1 (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 a
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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 (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′.
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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 (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
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APARICIO-CUESTA, M. P., and C. GARCIA-MORENO. "Quality of Frozen Cauliflower during Storage." Journal of Food Science 53, no. 2 (1988): 491–93. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07738.x.

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Tan, Mingtang, Jinfeng Wang, Peiyun Li, and Jing Xie. "Storage time prediction of glazed frozen squids during frozen storage at different temperatures based on neural network." International Journal of Food Properties 23, no. 1 (2020): 1663–77. http://dx.doi.org/10.1080/10942912.2020.1825481.

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Kolakowska, A. "Krill lipids after frozen storage of about one year in relation to storage time before freezing." Food / Nahrung 33, no. 3 (1989): 241–44. http://dx.doi.org/10.1002/food.19890330304.

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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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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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MUTOH, Taka-Aki, Naoyasu UEDA, Kazuyo DOKI, Masamitsu OOTAWARA, and Yasuhiko SHIINOKI. "Moisture Migration in Deep-Fried Food during Frozen Storage." Food Science and Technology Research 8, no. 1 (2002): 50–54. http://dx.doi.org/10.3136/fstr.8.50.

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Teses / dissertações sobre o assunto "Frozen food (Storage)"

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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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Caminiti, Jeff Thomas Caminiti. "Influence of Storage Temperature on Changes in Frozen Meat Quality." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1532021659638583.

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Hsu, Chuan-liang. "Influence of cooling rate on glass transition temperature and starch retrogradation during low temperature storage /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9924889.

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Salabak, Dane E. "Determination of Sensory Characteristics and Antioxidant Capacity of Pawpaw Pulp During Frozen Storage." Ohio University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1353528036.

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Frelka, John Charles. "Changes in Protein-Water Dynamics Impact the Quality of Chicken Meat Post Freezing." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1489586704966484.

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Wampler, Brendan. "Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS)." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1323958423.

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Azcarate, Carolina. "Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1274810596.

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WANG, GAI. "Effect of Frozen Storage on Antioxidant Capacity, Polyphenol Oxidase Activity, and Phenolic and Flavonoid Content and Color of Pawpaw Pulp." Ohio University / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1373373703.

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Neiva, Cristiane Rodrigues Pinheiro. "Obtenção e caracterização de Minced Fish de sardinha e sua estabilidade durante a estocagem sob congelamento." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25112015-170407/.

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É muito elevado o potencial de utilização do pescado na forma de minced fish - MF, servindo de matéria-prima para outros produtos. O MF de sardinha foi avaliado quanto ao rendimento, ao efeito da lavagem sobre a melhoria da cor, à caracterização química e quanto à estabilidade química e sensorial durante estocagem sob congelamento de -17 a -18°C. O rendimento do MF de sardinha lavado com água foi de 55% em relação ao peixe inteiro e próximo do rendimento teórico da parte comestível. A lavagem do MF com água ou água + bicarbonato de sódio proporcionou a obtenção de um produto com cor vantajosam
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Flemmer, Malene. "Store choice models and consumption in Denmark and Spain : towards a consumer convergence?" Thesis, Manchester Metropolitan University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309886.

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Livros sobre o assunto "Frozen food (Storage)"

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Kaminski, Wlodzimierz. Refrigeration and the world food industry on the threshold of the 21st century. International Institute of Refrigeration, 1995.

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2

Hall, L. P. The effect of microbial enzymes on the stability of foods during frozen storage. Campden Food Preservation Research Association, 1985.

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Control of the cold chain for quick-frozen foods handbook. The Institute, 1999.

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Cleland, Andrew C. Food refrigeration processes: Analysis, design, and simulation. Elsevier Applied Science, 1990.

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Cleland, Andrew C. Food refrigeration processes: Analysis, design and simulation. Elsevier Applied Science, 1989.

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6

Reppond, K. D. Frozen storage stability of fillets, mince, and mixed blcks prepared from unfrozen and previously frozen pink salmon (Oncorhynchus gorbuscha). U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, [Northwest Fisheries Science Center], 1995.

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Crocker, Betty. Betty Crocker'sdo-ahead cookbook. Macmillan, 1995.

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Betty Crocker's do-ahead cookbook. Macmillan USA, 1994.

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Crocker, Betty. Betty Crocker's do-ahead cookbook. Macmillan, 1995.

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10

Branch, United States Agricultural Marketing Service Food Quality Assurance. Effects of freezing rate, storage temperature, temperature abuse and storage time on sensory, chemical, instron and yield properties of ground beef patties with soy: Final report. The Laboratory, 1987.

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Capítulos de livros sobre o assunto "Frozen food (Storage)"

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Heldman, Dennis R., and Richard W. Hartel. "Freezing and Frozen-Food Storage." In Principles of Food Processing. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-6093-7_6.

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Heldman, Dennis R., and Richard W. Hartel. "Freezing and Frozen-Food Storage." In Principles of Food Processing. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-2091-7_6.

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Heldman, Dennis R. "Food Freezing and Frozen Food Storage." In Handbook of Food Engineering. CRC Press, 2018. http://dx.doi.org/10.1201/9780429449734-7.

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"Combined Effects of Freezing Rate, Frozen Storage Temperature and Frozen Storage Time." In Developments in Food Science. Elsevier, 1989. http://dx.doi.org/10.1016/b978-0-444-87463-4.50012-9.

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"Combined Effects of Packaging with Frozen Storage Temperature or Frozen Storage Time." In Developments in Food Science. Elsevier, 1989. http://dx.doi.org/10.1016/b978-0-444-87463-4.50017-8.

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"Effects of Frozen Storage Temperature." In Developments in Food Science. Elsevier, 1989. http://dx.doi.org/10.1016/b978-0-444-87463-4.50007-5.

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"Effects of Frozen Storage Time." In Developments in Food Science. Elsevier, 1989. http://dx.doi.org/10.1016/b978-0-444-87463-4.50008-7.

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Blond, Geneviève, Dominique Champion, and Martine Meste. "Principles of Frozen Storage." In Handbook of Food Science, Technology, and Engineering - 4 Volume Set. CRC Press, 2005. http://dx.doi.org/10.1201/b15995-130.

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Spiess, W., Boehme, and Wolf. "Quality changes during distribution of deep-frozen and chilled foods." In Food Storage Stability. CRC Press, 1997. http://dx.doi.org/10.1201/9781420048988.ch15.

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Löndahl, G., and T. Nilsson. "FREEZING | Storage of Frozen Foods." In Encyclopedia of Food Sciences and Nutrition. Elsevier, 2003. http://dx.doi.org/10.1016/b0-12-227055-x/00525-3.

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Trabalhos de conferências sobre o assunto "Frozen food (Storage)"

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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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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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Reid, D., and L. Perez-Albela Saettone. "The effect of average storage temperature, and temperature fluctuation on the rate of moisture migration in a model frozen food." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060151.

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Kaczmarczyk, Barbara, and Izabela Nowicka. "Realization of food defense and food security standards in Polish maritime transport." In The 21st International Conference on Harbor, Maritime and Multimodal Logistic Modeling & Simulation. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.hms.003.

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This article touches on the issue of Food Defense and Food Security in Polish maritime transport. It seems indispensable to refer to the food defense as any action that the company must take to prevent the intentional contamination of food products by biological, chemical, physical or radiological factors which cannot be expected based on hazard analysis and which may arise in connection with human activities as a source of contamination (FDA). Temperature-controlled food transport is one of the most critical elements in today's supply chain, which is reflected in an increase in the demand for
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Dr. FERRERO CRISTINA and Dr. ZARITZKY NOEMI. "The glass transition temperature of frozen foods and its influence on stability during frozen storage: analysis in starch sugar systems." In 2002 Chicago, IL July 28-31, 2002. American Society of Agricultural and Biological Engineers, 2002. http://dx.doi.org/10.13031/2013.9793.

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Relatórios de organizações sobre o assunto "Frozen food (Storage)"

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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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