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Artykuły w czasopismach na temat "Frozen food"
Hamilton, Hamish, George Cairns i 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.
Pełny tekst źródłaMartindale, Wayne, i Walter Schiebel. "The impact of food preservation on food waste". British Food Journal 119, nr 12 (4.12.2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.
Pełny tekst źródłaEka Larasati Amalia, Yoppy Yunhasnawa i Anindya Refrina Rahmatanti. "Sistem Prediksi Penjualan Frozen Food dengan Metode Monte Carlo (Studi Kasus: Supermama Frozen Food)". Jurnal Buana Informatika 13, nr 02 (1.10.2022): 136–45. http://dx.doi.org/10.24002/jbi.v13i02.6496.
Pełny tekst źródłaOmar, Nor Asiah, Aishath Lahath, Muhamad Azrin Nazri i 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 (8.12.2022): 1–13. http://dx.doi.org/10.31098/ihsatec.v15i1.588.
Pełny tekst źródłaMartindale, Wayne. "Using consumer surveys to determine food sustainability". British Food Journal 116, nr 7 (1.07.2014): 1194–204. http://dx.doi.org/10.1108/bfj-09-2013-0242.
Pełny tekst źródłaKölzer, Beate Silvia, Jasmin Geppert, Astrid Klingshirn, Harald Weber, Lilla Brugger, Antje Engstler, Jochen Härlen, Thomas Ertel, Thomas Gindele i 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.
Pełny tekst źródłaSiregar, Onan M., i 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.
Pełny tekst źródłaSUZUKI, 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.
Pełny tekst źródłaSuzuki, 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.
Pełny tekst źródłaSaour, S., i S. C. L. Leong. "Frozen-Food-Related Hand Injuries". Annals of Plastic Surgery 57, nr 1 (lipiec 2006): 18–19. http://dx.doi.org/10.1097/01.sap.0000205205.36855.43.
Pełny tekst źródłaRozprawy doktorskie na temat "Frozen food"
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.
Pełny tekst źródła盧焯婷 i 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.
Pełny tekst źródłaLo, 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.
Pełny tekst źródłaSmith, 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.
Pełny tekst źródłaMiri, Leila. "Business plan for the frozen food industry in Morocco". Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/65810.
Pełny tekst źródłaCataloged 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.
Ahlepil, Erik, i 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.
Pełny tekst źródłaKataoka, Ai. "Growth of Listeria monocytogenes in thawed frozen foods". Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/8857.
Pełny tekst źródłaFood 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.
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/.
Pełny tekst źródłaJayaweera, 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.
Pełny tekst źródłaGalinson, 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.
Pełny tekst źródłaKsiążki na temat "Frozen food"
Sheila, Bush, red. Good food from yourfreezer. Harmondsworth: Penguin, 1986.
Znajdź pełny tekst źródłaMallett, C. P., red. Frozen Food Technology. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8.
Pełny tekst źródłaP, Mallett C., red. Frozen food technology. London: New York, 1993.
Znajdź pełny tekst źródłaH, Hui Y., red. Handbook of frozen foods. New York: Marcel Dekker, 2004.
Znajdź pełny tekst źródłaSnider, Nancy. Frozen food encyclopedia for foodservice: Formerly Frozen food institutional encyclopedia. Wyd. 9. Hershey, Pa. (P.O. Box 398, Hershey 17033): National Frozen Food Association, 1985.
Znajdź pełny tekst źródłaMary, Berry. Mary Berry's new freezer cookbook. London: Sphere, 1985.
Znajdź pełny tekst źródłaGreat Britain. Dept. of Health and Social Security. Guidelines on pre-cooked chilled foods. London: H.M.S.O., 1987.
Znajdź pełny tekst źródła1962-, Evans Judith A., red. Frozen food science and technology. Oxford, UK: Blackwell Pub., 2008.
Znajdź pełny tekst źródłaMattern, Joanne. Clarence Birdseye: Frozen food innovator. Edina, Minn: ABDO Pub. Co., 2011.
Znajdź pełny tekst źródłaMorin, Thomas. Nifda frozen food specifications manual. Atlanta, GA: Nifda, 1986.
Znajdź pełny tekst źródłaCzęści książek na temat "Frozen food"
Paine, Frank A., i Heather Y. Paine. "Frozen foods". W A Handbook of Food Packaging, 248–64. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4615-2810-4_9.
Pełny tekst źródłaMakroo, H. A., Preetisagar Talukdar, Baby Z. Hmar i Pranjal Pratim Das. "Frozen Foods". W Shelf Life and Food Safety, 155–64. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003091677-9.
Pełny tekst źródłaStauffer, C. E. "Frozen bakery products". W Frozen Food Technology, 303–31. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_11.
Pełny tekst źródłaReid, D. S. "Basic physical phenomena in the freezing and thawing of plant and animal tissues". W Frozen Food Technology, 1–19. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_1.
Pełny tekst źródłaShaevel, M. L. "Manufacturing of frozen prepared meals". W Frozen Food Technology, 270–302. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_10.
Pełny tekst źródłaPersson, P. O., i G. Löndahl. "Freezing technology". W Frozen Food Technology, 20–58. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_2.
Pełny tekst źródłaHarrison, P., i M. Croucher. "Packaging of frozen foods". W Frozen Food Technology, 59–92. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_3.
Pełny tekst źródłaMayes, T., i G. Telling. "Product safety from factory to consumer". W Frozen Food Technology, 93–122. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_4.
Pełny tekst źródłaBender, A. E. "Nutritional aspects of frozen foods". W Frozen Food Technology, 123–40. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_5.
Pełny tekst źródłaHendley, B. "Developing products for the market". W Frozen Food Technology, 141–67. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_6.
Pełny tekst źródłaStreszczenia konferencji na temat "Frozen food"
Skrupskis, Imants, Anita Blija, Ilze Beitane, Sigita Boca i Aivars Aboltins. "Research of half-finished frozen berry products". W 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.
Pełny tekst źródłaShyan, Yim Jun Ming Lai Nai. "Load management system for frozen food factory". W INTERNATIONAL SYMPOSIUM ON GREEN AND SUSTAINABLE TECHNOLOGY (ISGST2019). AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5126586.
Pełny tekst źródłaGiovanardi, Fabio, Michele Sozzi, Alessandro Tonelli, Alessandro Candiani i Stefano Selleri. "Smart Absorbance Analysis of Frozen Food Properties". W 2020 Italian Conference on Optics and Photonics (ICOP). IEEE, 2020. http://dx.doi.org/10.1109/icop49690.2020.9300316.
Pełny tekst źródłaBraun, M., R. Stamminger i G. Broil. "Quality losses in deep-frozen foodstuffs at cyclically modified storage temperatures". W FOOD AND ENVIRONMENT 2011. Southampton, UK: WIT Press, 2011. http://dx.doi.org/10.2495/fenv110191.
Pełny tekst źródłaPibrianti, Kartika. "The Frozen Food Quality of Sukoharjo Elementary School Area". W International Conference on Applied Science and Engineering (ICASE 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icase-18.2018.9.
Pełny tekst źródłaGong, Junhua. "Development of Fuzzy Control System for Frozen Food Environment". W International Conference on Biomedical Engineering and Computer Science (ICBECS 2010). IEEE, 2010. http://dx.doi.org/10.1109/icbecs.2010.5462388.
Pełny tekst źródłaThammakorn, Pramoch, i Chedthida Kusalasaiyanon. "Bakery Entrepreneurship. Case Study : Srifa Frozen Food Co; Ltd." W 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.
Pełny tekst źródłaBorsato-Moysés, Juliano, Sarah Jarschel de Camargo, Maristela da Silva do Nascimento, Neusely da Silva i Valéria Cristina Amstalden Junqueira. "Quantification of Thermotolerant Campylobacter Spp. in Frozen Chicken Carcasses". W XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-144.
Pełny tekst źródłaAugspole, Ingrida, Mara Duma, Baiba Ozola i Ingmars Cinkmanis. "Phenolic profile of fresh and frozen nettle, goutweed, dandelion and chickweed leaves". W 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.
Pełny tekst źródłaRaasch, Jeffrey B. "Aseptic Processing and Storage of Citrus Juices". W ASME 1996 Citrus Engineering Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/cec1996-4206.
Pełny tekst źródłaRaporty organizacyjne na temat "Frozen food"
Kandlikar, Satish G. Thermal Analysis and Development of a Thawing Procedure for Frozen Food Packages. Fort Belvoir, VA: Defense Technical Information Center, sierpień 2002. http://dx.doi.org/10.21236/ada406202.
Pełny tekst źródłaBogdan, Alex, i Nikki Soo. Survey of consumer practices with respect to coated frozen chicken products. Food Standards Agency, czerwiec 2021. http://dx.doi.org/10.46756/sci.fsa.hrb725.
Pełny tekst źródłaKanner, Joseph, Mark Richards, Ron Kohen i Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, grudzień 2008. http://dx.doi.org/10.32747/2008.7591735.bard.
Pełny tekst źródłaWillis, C., F. Jorgensen, S. A. Cawthraw, H. Aird, S. Lai, M. Chattaway, I. Lock, E. Quill i 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, maj 2022. http://dx.doi.org/10.46756/sci.fsa.xvu389.
Pełny tekst źródłaLindow, Steven E., Shulamit Manulis, Dan Zutra i Dan Gaash. Evaluation of Strategies and Implementation of Biological Control of Fire Blight. United States Department of Agriculture, lipiec 1993. http://dx.doi.org/10.32747/1993.7568106.bard.
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