Thematische Bibliographien / Frozen food

Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen
  3. Bücher
  4. Buchteile
  5. Konferenzberichte
  6. Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Frozen food“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 31. Januar 2023

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Zeitschriftenartikel zum Thema "Frozen food"

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Hamilton, Hamish, George Cairns und Siba Prosad Paul. „Frozen food dangers“. British Journal of Nursing 27, Nr. 17 (20.09.2018): 974. http://dx.doi.org/10.12968/bjon.2018.27.17.974.

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Martindale, Wayne, und Walter Schiebel. „The impact of food preservation on food waste“. British Food Journal 119, Nr. 12 (04.12.2017): 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 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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Eka Larasati Amalia, Yoppy Yunhasnawa und Anindya Refrina Rahmatanti. „Sistem Prediksi Penjualan Frozen Food dengan Metode Monte Carlo (Studi Kasus: Supermama Frozen Food)“. Jurnal Buana Informatika 13, Nr. 02 (01.10.2022): 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 method. Testing methods used were accuracy and MAPE. The test results of using accuracy were 89.66%, and MAPE error accuracy test showed 12.6%. Based on the results, it is concluded that the Monte Carlo method can predict frozen food sales.Keywords: forecasting, frozen food, Monte Carlo, sales prediction Abstrak. Makanan yang diolah dengan cara dibekukan semakin digemari masyarakat sehingga toko makanan beku menjadi mudah ditemui. Supermama Frozen Food merupakan salah satu toko yang menjual aneka makanan beku. Tidak semua stok makanan beku terjual habis hingga masa konsumsi berakhir. Hal tersebut membuat keuntungan toko menurun. Oleh karena itu di buatlah sistem prediksi penjualan makanan beku yang dapat mengestimasi stok sehingga meminimalisir kerugian toko. Metode yang digunakan dalam memprediksi penjualan yaitu metode Monte Carlo. Pengujian metode yang digunakan yaitu akurasi dan MAPE. Hasil pengujian menggunakan akurasi ialah 89.66% dan pengujian akurasi error MAPE menghasilkan nilai 12.6%. Berdasar hasil pengujian metode tersebu, metode Monte Carlo disimpulkan dapat digunakan dalam prediksi penjualan frozen food.Kata Kunci: forecasting, frozen food, Monte Carlo, prediksi penjualan.
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Omar, Nor Asiah, Aishath Lahath, Muhamad Azrin Nazri und 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, Nr. 1 (08.12.2022): 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 factors (brand reputation, price perception, Halal label and product information) and extrinsic factors (convenience, health consciousness, food quality and social influence) on attitude towards Japanese frozen food. The findings show that brand reputation, Halal label, and food quality were positively related to attitude whereas, health consciousness was negatively associated with attitude. The outcome of this research is expected to provide insights to Japanese frozen food manufacturers on the appropriate marketing strategies to be adopted to penetrate into the Malaysian frozen food market, which is expanding rapidly at present.
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Martindale, Wayne. „Using consumer surveys to determine food sustainability“. British Food Journal 116, Nr. 7 (01.07.2014): 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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Kölzer, Beate Silvia, Jasmin Geppert, Astrid Klingshirn, Harald Weber, Lilla Brugger, Antje Engstler, Jochen Härlen, Thomas Ertel, Thomas Gindele und Rainer Stamminger. „Consumers impact on food quality under frozen conditions in Germany“. British Food Journal 122, Nr. 1 (30.09.2019): 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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Siregar, Onan M., und Selwendri. „Development of frozen food Royal Food UMKM“. ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 4, Nr. 2 (12.12.2019): 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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SUZUKI, Toru. „Water Behavior in Frozen Food“. TRENDS IN THE SCIENCES 21, Nr. 2 (2016): 2_54–2_61. http://dx.doi.org/10.5363/tits.21.2_54.

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Suzuki, Toru. „Frozen food and home freezing“. Journal for the Integrated Study of Dietary Habits 30, Nr. 4 (2020): 178–82. http://dx.doi.org/10.2740/jisdh.30.4_178.

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Saour, S., und S. C. L. Leong. „Frozen-Food-Related Hand Injuries“. Annals of Plastic Surgery 57, Nr. 1 (Juli 2006): 18–19. http://dx.doi.org/10.1097/01.sap.0000205205.36855.43.

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Dissertationen zum Thema "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 und 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 stands of this project were investigated by screening populations of tomato; the accepted model for studies on fleshy fruit. These included a set of 76 Solarium pennellii introgression lines, five genetically modified lines with reduced levels of specific cell wall enzymes, and several naturally occurring ripening mutants. An initial high throughput screen was used to elucidate extremes of the populations for structuring (puree) and structural (frozen texture) traits. Selected lines were then used to identify the biochemical and genetic basis for the enhanced frozen properties. Lines with improved ice cream structuring properties were found in both the introgression and ripening mutant sets. The mechanism behind improved structuring was found to be a physical trait linked to the type and size of solids in both parental backgrounds. The ratio of the cell wall enzymes polygalacturonase and pectin methylesterase, directly influenced the frozen and thawed texture of fruit pieces. However, the parental background had a bigger influence upon frozen texture than the effects of the levels of cell wall enzymes on the tissue ultrastructure.
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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.
Cataloged from PDF version of thesis.
Includes bibliographical references.
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 particular in the niche of traditional Moroccan frozen food. The business plan is structured in five main sections. In the first part, I detail the market opportunity for the company through an analysis of the recent changes and the market growth, the needs of the target customers, as well as the competitors' positioning. I then focus on the operational issues, which are product development and manufacturing. I also develop the marketing and sales strategy of Chiwate, including the sales tactics, the choice of the distribution channels the hiring plan for the first few years. The last section of the business plan presents the financial projections along with the assumptions on which the forecasts are based.
by Leila Miri.
S.M.
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Ahlepil, Erik, und 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 leads to the purpose of this study, which is:  “For HKScan, develop and apply a model that evaluates distribution structures for overseas export of frozen food regarding total cost, delivery service, environmental impact and regulations.” The case study included comparison between the current distribution structure for HKScan and three pre-determined scenarios. The current setup consists of multiple warehouses in both countries. In the first scenario the distribution structure is centralized to include one warehouse per country. In the second scenario, the total export flow of products from both Sweden and Denmark is redirected and centralized to one warehouse in Denmark. In the third scenario, the total export flow of products from both Sweden and Denmark is instead redirected and centralized to one warehouse in Sweden. To evaluate and compare the different distribution structures a general model was first created by combining different theoretical models and adapting them to the context of overseas distribution for frozen food. The study then included the three phases of developing the model to fit the case company, applying the model on the case company and then to finally evaluating the model. The resulting model, which was the outcome of the development process, can be seen below. The model illustrates the different included elements. By then applying the model onto the case company, HKScan, it was found that a centralization to a joint warehouse in Denmark would make total cost savings of several percents. In addition, this scenario would increase the total service level. However, the environmental impact would be increased due to long cross-border road transport distances and longer land and sea transports from the warehouse. In addition, it was not possible to fully investigate whether such a distribution would be possible from a regulatory point of view.  A centralization in each country would have minor regulatory issues, it would lead to the smallest environmental impact and have a slight increase in service levels as well as a reduction for the total cost of one percent. The evaluation of the model showed that it produces reasonable results with the regulatory elements being the hardest to evaluate for the different scenarios. Regarding the detail level, the veterinary element could be accounted for by the warehousing element and the sea freight element split into transport from warehouse to domestic port and sea freight from domestic port to the destination port. The box-model, containing twelve elements, can be seen as generalizable for evaluating distribution structures in similar contexts, Overseas export of frozen food. However, the calculation performed within the model do probably only apply to the specific scenarios in the study.
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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
Food Science Institute -- Animal Science & Industry
Daniel Y.C. Fung
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 allowed to contain 100 CFU/g according to the draft CPG. In the current study, growth curves were generated for L. monocytogenes inoculated onto four thawed frozen foods - corn, green peas, crabmeat, and shrimp - stored at 4, 8, 12, and 20ºC. Growth parameters, lag phase duration (LPD), and exponential growth rate (EGR) were determined using a two-phase linear growth model and the Square Root Model. The results demonstrated that L. monocytogenes has a very short LPD on these thawed frozen foods during refrigerated storage and that there would be several orders of magnitude of growth (i.e., more than 1.7 log increase at 4 ºC) of the organism before the product is found to be organoleptically unacceptable. Although it would not be possible to take advantage of any extended lag phase duration caused by freeze injury to the organism, frozen foods containing less than 100 CFU/g of L. monocytogenes that are thawed, or thawed and cooked, and then consumed immediately, should not represent a public health hazard.
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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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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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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 their inability to adequately meet the need. This research argues that food bank advocacy can be used to reduce hunger and address its root cause—poverty. A case study analysis of the advocacy programs of the San Francisco-Marin and Alameda County Community Food Banks describes how their advocacy work, in practice, addresses both Poppendieck’s and contemporary food bank critiques. This analysis illustrates how both case study organizations built their advocacy programs on a foundation of public food program outreach—redirecting their clients to government programs—but now affect change through divergent approaches. San Francisco employs a top-down government system reform and technical assistance model. Alameda’s bottom-up social justice model reaches past food programs to broader anti-poverty advocacy. In the process, both food banks have positioned themselves as models for their peers and as bridges connecting food assistance scholarship to public policy and practice.
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Bücher zum Thema "Frozen food"

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Sheila, Bush, Hrsg. Good food from yourfreezer. Harmondsworth: Penguin, 1986.

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

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P, Mallett C., Hrsg. Frozen food technology. London: New York, 1993.

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H, Hui Y., Hrsg. Handbook of frozen foods. New York: Marcel Dekker, 2004.

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Snider, Nancy. Frozen food encyclopedia for foodservice: Formerly Frozen food institutional encyclopedia. 9. Aufl. Hershey, Pa. (P.O. Box 398, Hershey 17033): National Frozen Food Association, 1985.

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Mary, Berry. Mary Berry's new freezer cookbook. London: Sphere, 1985.

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

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1962-, Evans Judith A., Hrsg. Frozen food science and technology. Oxford, UK: Blackwell Pub., 2008.

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

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Morin, Thomas. Nifda frozen food specifications manual. Atlanta, GA: Nifda, 1986.

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Buchteile zum Thema "Frozen food"

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Paine, Frank A., und Heather Y. Paine. „Frozen foods“. In A Handbook of Food Packaging, 248–64. Boston, MA: 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 und Pranjal Pratim Das. „Frozen Foods“. In Shelf Life and Food Safety, 155–64. Boca Raton: 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, 303–31. Boston, MA: 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, 1–19. Boston, MA: 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, 270–302. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_10.

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Persson, P. O., und G. Löndahl. „Freezing technology“. In Frozen Food Technology, 20–58. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_2.

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Harrison, P., und M. Croucher. „Packaging of frozen foods“. In Frozen Food Technology, 59–92. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_3.

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Mayes, T., und G. Telling. „Product safety from factory to consumer“. In Frozen Food Technology, 93–122. Boston, MA: 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, 123–40. Boston, MA: 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, 141–67. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_6.

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Konferenzberichte zum Thema "Frozen food"

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Skrupskis, Imants, Anita Blija, Ilze Beitane, Sigita Boca und 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 und 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 und G. Broil. „Quality losses in deep-frozen foodstuffs at cyclically modified storage temperatures“. In FOOD AND ENVIRONMENT 2011. Southampton, UK: WIT Press, 2011. http://dx.doi.org/10.2495/fenv110191.

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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). Paris, France: 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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Thammakorn, Pramoch, und Chedthida Kusalasaiyanon. „Bakery Entrepreneurship. Case Study : Srifa Frozen Food Co; Ltd.“ In The 12th National Conference on Technical Education and The 7th International Conference on Technical Education. KMUTNB, Bangkok, Thailand, 2020. http://dx.doi.org/10.14416/c.fte.2020.03.030.

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Borsato-Moysés, Juliano, Sarah Jarschel de Camargo, Maristela da Silva do Nascimento, Neusely da Silva und Valéria Cristina Amstalden Junqueira. „Quantification of Thermotolerant Campylobacter Spp. in Frozen Chicken Carcasses“. In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-144.

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Augspole, Ingrida, Mara Duma, Baiba Ozola und Ingmars Cinkmanis. „Phenolic profile of fresh and frozen nettle, goutweed, dandelion and chickweed leaves“. 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.2017.028.

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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 microwave oven 2. Minimum safe canning processes for vegetables 1. Aseptic processing and packaging Paper published with permission.
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Berichte der Organisationen zum Thema "Frozen food"

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

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Bogdan, Alex, und Nikki Soo. Survey of consumer practices with respect to coated frozen chicken products. Food Standards Agency, Juni 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?•Are consumers putting themselves at risk of Salmonellain the way they, store, cook and handle these products? •Do consumers take appropriate action to protect themselves from risk by washing their hands, and avoiding cross-contamination when handling these products? •Do children (aged 12 or under) or teenagers (aged 13-15) handle and cook these products?
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Kanner, Joseph, Mark Richards, Ron Kohen und Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, Dezember 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 (MDA). The muscle tissue is further oxidized in stomach conditions producing additional cytotoxic compounds. Oxidized lipids that are formed during digestion of a meal possess the potential to promote reactions that incur vascular diseases. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 hours during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Polyphenols in the human diet, as an integral part of the meal prevent the generation and absorption of cytotoxic compounds and the destruction of essential nutrients, eg. antioxidants vitamins during the meal. Polyphenols act as antioxidants in the gastrointestinal tract; they scavenge free radicals and may interact with reactive carbonyls, enzymes and proteins. These all reactions results in decreasing the absorption of reactive carbonyls and possible other cytotoxic compounds into the plasma. Consumptions of diet high in fat and red meat are contributory risk factors partly due to an increase production of cytotoxic oxidized lipid products eg. MDA. However, the simultaneously consumption of polyphenols rich foods reduce these factors. Locating the biological site of action of polyphenols in the in the gastrointestinal tract may explain the paradox between the protective effect of a highly polyphenols rich diet and the low bioavailability of these molecules in human plasma. It may also explain the "French paradox" and the beneficial effect of Mediterranean and Japanese diets, in which food products with high antioxidants content such as polyphenols are consumed during the meal.
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Willis, C., F. Jorgensen, S. A. Cawthraw, H. Aird, S. Lai, M. Chattaway, I. Lock, E. Quill und G. Raykova. 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, Mai 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 determine the prevalence of Salmonella spp., Escherichia coli and antimicrobial resistance (AMR) in frozen, breaded or battered chicken products on retail sale in the UK. This study sought to obtain data on AMR levels in Salmonella and E. coli in these products, in line with a number of other FSA instigated studies of the incidence and nature of AMR in the UK food chain, for example, the systematic review (2016). Between the beginning of April and the end of July 2021, 310 samples of frozen, breaded or battered chicken products containing either raw or partly cooked chicken, were collected using representative sampling of retailers in England, Wales, Scotland and Northern Ireland based on market share data. Samples included domestically produced and imported chicken products and were tested for E. coli (including extended-spectrum beta-lactamase (ESBL)-producing, colistin-resistant and carbapenem-resistant E. coli) and Salmonella spp. One isolate of each bacterial type from each contaminated sample was randomly selected for additional AMR testing to determine the minimum inhibitory concentration (MIC) for a range of antimicrobials. More detailed analysis based on Whole Genome Sequencing (WGS) data was used to further characterise Salmonella spp. isolates and allow the identification of potential links with human isolates. Salmonella spp. were detected in 5 (1.6%) of the 310 samples and identified as Salmonella Infantis (in three samples) and S. Java (in two samples). One of the S. Infantis isolates fell into the same genetic cluster as S. Infantis isolates from three recent human cases of infection; the second fell into another cluster containing two recent cases of infection. Countries of origin recorded on the packaging of the five Salmonella contaminated samples were Hungary (n=1), Ireland (n=2) and the UK (n=2). One S. Infantis isolate was multi-drug resistant (i.e. resistant to three different classes of antimicrobials), while the other Salmonella isolates were each resistant to at least one of the classes of antimicrobials tested. E. coli was detected in 113 samples (36.4%), with counts ranging from <3 to >1100 MPN (Most Probable Number)/g. Almost half of the E. coli isolates (44.5%) were susceptible to all antimicrobials tested. Multi-drug resistance was detected in 20.0% of E. coli isolates. E. coli isolates demonstrating the ESBL (but not AmpC) phenotype were detected in 15 of the 310 samples (4.8%) and the AmpC phenotype alone was detected in two of the 310 samples (0.6%) of chicken samples. Polymerase Chain Reaction (PCR) testing showed that five of the 15 (33.3%) ESBL-producing E. coli carried blaCTX-M genes (CTX-M-1, CTX-M-55 or CTX-M-15), which confer resistance to third generation cephalosporin antimicrobials. One E. coli isolate demonstrated resistance to colistin and was found to possess the mcr-1 gene. The five Salmonella-positive samples recovered from this study, and 20 similar Salmonella-positive samples from a previous UKHSA (2020/2021) study (which had been stored frozen), were subjected to the cooking procedures described on the sample product packaging for fan assisted ovens. No Salmonella were detected in any of these 25 samples after cooking. The current survey provides evidence of the presence of Salmonella in frozen, breaded and battered chicken products in the UK food chain, although at a considerably lower incidence than reported in an earlier (2020/2021) study carried out by PHE/UKHSA as part of an outbreak investigation where Salmonella prevalence was found to be 8.8%. The current survey also provides data on the prevalence of specified AMR bacteria found in the tested chicken products on retail sale in the UK. It will contribute to monitoring trends in AMR prevalence over time within the UK, support comparisons with data from other countries, and provide a baseline against which to monitor the impact of future interventions. While AMR activity was observed in some of the E. coli and Salmonella spp. examined in this study, the risk of acquiring AMR bacteria from consumption of these processed chicken products is low if the products are cooked thoroughly and handled hygienically.
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Lindow, Steven E., Shulamit Manulis, Dan Zutra und Dan Gaash. Evaluation of Strategies and Implementation of Biological Control of Fire Blight. United States Department of Agriculture, Juli 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 of fire blight in Israel. Studies of plasmid profile, virulence on several host, serological characteristics, as well as DNA fingerprints with selected primers all revealed E. amylovora strains in Israel to be homogeneous. Strains did vary in their resistance to streptomycin, with those from more northern locations being resistant while those in the southern costal plain were all sensitive to streptomycin. Resistance appeared to be conferred by chromosomal mutations as in streptomycin-resistant strains in California. The biological control agent Pseudomonas fluorescens strain A506 colonized flowers of both the Costia and Spodona pear cultivars in Israel as well as Bartlett pear in California. Flowers that were open at the time of spray inoculation of trees subsequently harbored from 105 to 107 cells of strain A506 per flower, while those that opened subsequent to spraying developed population sizes of about 105 cells/flower within 5 days. The incidence of fire blight infections were reduced about 3-fold in several trials in which moderate amounts of disease occurred in the plot areas; this degree of biological control is similar to that observed in California and elsewhere. On two occasions warm and moist weather that favored disease led to epidemics in which nearly all flowers became infected and which was so severe that neither P. fluorescens strain A506 nor chemical bactericides reduced disease incidence. A novel method for identifying antagonistic microorganisms for biological control of fire blight and other diseases was developed. A bacterial ice nucleation gene was introduced into E. amylovora to confer an Ice+ phenotype and the population sizes of this modified pathogen on flowers that had been pre-treated with potential control agents was estimated by measuring the freezing temperature of colonized flowers. Antagonistic strains that prevented the growth of E. amylovora in flowers were readily detected as those in which flowers froze at a low temperature. The method is both rapid and unbiased and several bacterial strains with substantial biological control potential have been identified using this method.
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