ArticleFoods (Basel, Switzerland)2023
Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Impact of Post-Cooking Storage on the Glycemic Profile of Boiled Rice: Integrating Glycemic Index, Resistant Starch, and Post-Technological Stability.Foods (Basel, Switzerland) · 2026Article
- Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products.Foods (Basel, Switzerland) · 2025Article
- Brine Enriched with Olive Wastewater Phenols: A Green Strategy to Reduce Nitrites in Cooked Ham.Antioxidants (Basel, Switzerland) · 2025Article
- Ready-to-eat food intake associates with PHQ-9-based depression in US adults: a cross-sectional study.BMC public health · 2025Article
- A Simulation of the Real-Time Shelf Life of Frozen Fish Products in a Bulk System Sale.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
The purpose of this experimentation was to study the evolution of the quality of two types of blast-frozen ready-to-(h)eat meals, tortellini and a vegetable soup, during a short shelf life of 70 days. The analyses, performed in order to identify any variations resulting either from the freezing process or from the subsequent storage, carried out at the temperatures of -30 °C and -18 °C, respectively, examined the consistency of the tortellini and the soup, the acidity and the peroxide value of the oil extracted from them, the phenols and carotenoids present in the soup, the volatile compounds in the tortellini and the soup, and a sensory analysis of both products. The results showed that, during the 70 days of shelf life, there was no variation in the texture of the tortellini, but there were changes in the consistency of the soup, which decreased as the days of storage went on. Furthermore, statistically significant increases (
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Registered trials
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