Session 88F |
Tuesday PM
Refrigerated & Frozen Foods
|
| Sponsor: | Refrigerated & Frozen Foods Division |
| Time: | 1:00 PM- 4:30 PM |
| 88F-1 | Generic models of Hazard Analysis and Critical Control Points (HACCP) plans of frozen raw catfish frame mince, surimi, and frozen cooked battered breaded formed catfish products processed from catfish processing byproduct
V. SUVANICH, W. Prinyawiwatkul, M. W. Moody, W. J. Lyon |
| 88F-2 | Consumer acceptability of frozen formed seafood products developed from catfish processing byproduct, filleted frame mince
V. SUVANICH, W. Prinyawiwatkul |
| 88F-3 | Effect of several food proteins on the ice crystal size of frozen agar gel
K. OGAWA, A. Mizuno, M. Motoki, M. Nonaka |
| 88F-4 | Shelf-life determination of precooked frozen meat patty
Y. C. LEE, D. H. Kim, H. S. Yang |
| 88F-5 | Sodium alginate in mousse desserts
I. A. CHALLEN, N. Wells, N. Cruttenden |
| 88F-6 | Vacuum osmotic impregnation effects on frozen-thawed apple pieces
J. S. WELTI-CHANES, E. Palou, A. Lopez-Malo |
| 88F-7 | The effect of bacterial Extra-Cellular Ice Nucleators (ECINs) on the temperature history profile in foods during freezing and the effect on ice-crystal size and crystal size distribution in a model food.
R. M. T. VAN SLEEUWEN, T. C. Lee |
| 88F-8 | Ultrasonic and magnetic resonance methods to quantify and locate solid and liquid phases in frozen foods during processing and storage
S. LEE, Y. R. Kim, P. Cornillon |
| 88F-9 | Storage quality and shelf life of frozen shrimp
H. K. KIM, Y. Jeong, M. Kim, J. H. Kwon |