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Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish
I Tolstorebrov, TM Eikevik, M Bantle - International Journal of Refrigeration, 2016 - Elsevier
The article reviews recent investigations in the application of ultra-low temperatures for high-
quality long-term storage of fish. Changes in fish quality were discussed with respect to …
quality long-term storage of fish. Changes in fish quality were discussed with respect to …
A review of methods, data and applications of state diagrams of food systems
SS Sablani, RM Syamaladevi, BG Swanson - Food Engineering Reviews, 2010 - Springer
Understanding of the amorphous glassy state of food systems is often crucial in determining
physicochemical characteristics and predicting stability of dehydrated and frozen foods. At …
physicochemical characteristics and predicting stability of dehydrated and frozen foods. At …
[หนังสือ][B] Food properties handbook
MS Rahman - 2009 - taylorfrancis.com
Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …
[หนังสือ][B] Engineering properties of foods
It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …
published, and food structure/microstructure remains a subject of research interest. In fact …
[หนังสือ][B] Handbook of frozen food processing and packaging
DW Sun - 2005 - taylorfrancis.com
Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …
consumers is due primarily to the variety they offer and their ability to retain a high standard …
Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin
Glass transition and other thermal characteristics of gelatin from different sources were
studied by differential scanning calorimetry (DSC) and modulated DSC (MDSC). The initial …
studied by differential scanning calorimetry (DSC) and modulated DSC (MDSC). The initial …
State diagram and water adsorption isotherm of raspberry (Rubus idaeus)
Thermal transitions of freeze-dried raspberry powder (Rubus idaeus) were analyzed by
using differential scanning calorimetry. Freeze-dried raspberry powders containing …
using differential scanning calorimetry. Freeze-dried raspberry powders containing …
Development of state diagram of bovine gelatin by measuring thermal characteristics using differential scanning calorimetry (DSC) and cooling curve method
A state diagram of bovine gelatin was developed by measuring the freezing curve, glass
transition, unfolding, solids-melting lines, and ultimate maximum-freeze-concentration …
transition, unfolding, solids-melting lines, and ultimate maximum-freeze-concentration …
State diagram of dates: glass transition, freezing curve and maximal-freeze-concentration condition
The state diagram of Deglet Nour dates was developed using freezing curve, glass transition
line, and maximal-freeze-concentration condition. Freezing points and glass transition …
line, and maximal-freeze-concentration condition. Freezing points and glass transition …
The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar)
E Indergård, I Tolstorebrov, H Larsen… - International Journal of …, 2014 - Elsevier
The variations of biochemical, structural, sensory and microbiological characteristics of
salmon were examined during the long-term frozen storage at− 25° C,–45° C and− 60° C …
salmon were examined during the long-term frozen storage at− 25° C,–45° C and− 60° C …