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Method for improving the quality of frozen foods by assisting the freezing process and reducing the size of the ice crystals (MINICRYSTAL)
Date du début: 1 oct. 2008, Date de fin: 30 sept. 2010,
"Freezing is a very widespread process within the food processing industry, being used not only to manufacture products that are consumed in frozen state, such as ice cream, frozen yoghurts, sorbets, etc, but also as a very important means of preserving fresh foodstuffs. However, freezing animal and plant tissues causes many irreversible physical and chemical changes within the food matrix, often ...
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