Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, Bangladesh by Md. Shamimuzzaman, Rajib Kanti Roy, Toma Rani Majumder, Nirmal Chandra Barman, Nazia Nawshad Lina, Md. Tarek Hasan, Biplab Kumar Dash

“…This study aimed to assess the microbiological quality of 159 animal- and plant-based ready-to-cook (RTC) frozen food items currently popular in Dhaka. Microbiological analyses were carried out to enumerate total aerobic counts of mesophilic bacteria, yeast and mold and to detect some common foodborne pathogens according to standard microbiological criteria. …”
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Sociodemographic Factors Associated with Purchasing Frozen, Fresh, Canned, and Dried Produce in a Nationally Representative Sample of United States Households by Graham E Bastian, Joslyn K Russell, Annie J Roe, Raveen Rani

Subjects: “…frozen foods…”
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Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability by ZHU Xiuqing, SONG Yihan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin

“…In order to gain a better understanding of the effect of freezing on functional properties of soy protein, this article focuses on the effect of freezing on the emulsification and gelation properties and structure of soy protein, and it summarizes and analyzes the methods used to improve the freezing stability of soy protein products and their mechanisms in order to provide a theoretical basis for the application of soy protein in frozen foods and the improvement of food quality.…”
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Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report by Kasprzyk Iwona, Markowska Joanna, Polak Elżbieta

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