{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T14:43:40Z","timestamp":1786977820511,"version":"build-2736575974"},"reference-count":55,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2015,8,13]],"date-time":"2015-08-13T00:00:00Z","timestamp":1439424000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2016,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Freezing and thawing are heat transfer processes, involving chemical changes which may greatly affect product quality. Due to sparse literature on freeze\u2013thawed cycles and its effects on soups quality, the effect of freeze\u2013thaw cycles on the nutritional quality of selected Nigerian soups has to be investigated. Soups (\n                    <jats:italic>Ila<\/jats:italic>\n                    ,\n                    <jats:italic>Ewedu<\/jats:italic>\n                    ,\n                    <jats:italic>Ogbono<\/jats:italic>\n                    , and\n                    <jats:italic>Kuka<\/jats:italic>\n                    ) were prepared using standard recipes. The soups were packaged in plastic and aluminum containers, frozen at \u221220\u00b0C, and thawed with microwave oven, hot water (100\u00b0C), and at ambient condition for four cycles of 5\u2010day interval. After each cycle, chemical compositions of the samples were determined using AOAC methods. Data were analyzed using\n                    <jats:styled-content style=\"fixed-case\">ANOVA<\/jats:styled-content>\n                    at\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0=\u00a00.05. Moisture, protein, fat, crude fiber, ash, and carbohydrate contents of the freeze\u2013thawed soups were 63.6\u201388.6%, 3.6\u20138.8%, 1.0\u20136.1%, 0.8\u20131.2%, 1.8\u20134.6%, and 0.9\u201315.6%, respectively. Mineral contents were iron (5.0\u20136.8\u00a0mg\/100\u00a0g), calcium (68.1\u2013190.8\u00a0mg\/100\u00a0g), sodium (144.4\u2013231.7\u00a0mg\/100\u00a0g), potassium (200.4\u2013302.1\u00a0mg\/100\u00a0g), and phosphorus (228.0\u2013337.2\u00a0mg\/100\u00a0g). Vitamins were vitamin A (29.5\u201359.9\u00a0mg\/100\u00a0g), vitamin B (10.1\u201336.4\u00a0mg\/100\u00a0g), and vitamin E (28.4\u201390.2\u00a0mg\/100\u00a0g). Microwave\u2010thawed plastic soups had limited nutritional losses when compared with other thawing methods, and should not be extended beyond the third cycle because of increasing reduction in fat and protein, indicating deterioration.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.271","type":"journal-article","created":{"date-parts":[[2015,8,13]],"date-time":"2015-08-13T04:13:04Z","timestamp":1439439184000},"page":"163-180","source":"Crossref","is-referenced-by-count":12,"title":["Effect of freeze\u2013thaw cycles on the nutritional quality of some selected\n                    <scp>N<\/scp>\n                    igerian soups"],"prefix":"10.1002","volume":"4","author":[{"given":"Akeem Olayemi","family":"Raji","sequence":"first","affiliation":[{"name":"Department of Food Agric and Biological Engineering College of Engineering and Technology Kwara State University  Malete Ilorin Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rahman","family":"Akinoso","sequence":"additional","affiliation":[{"name":"Department of Food Technology University of Ibadan  Ibadan Oyo State Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Monsurat Oyewale","family":"Raji","sequence":"additional","affiliation":[{"name":"Department of Food Technology University of Ibadan  Ibadan Oyo State Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2015,8,13]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.5897\/AJB2007.000-2452"},{"key":"e_1_2_6_3_1","first-page":"E279","article-title":"Effects of different freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets","volume":"72","author":"Alizadeh E.","year":"2007","journal-title":"Food Eng. 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