Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review-Reference-Cited by-同舟云学术

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Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review

Published:2022-02-18 Issue:2 Volume:21 Page:1979-2001
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Hu Rui¹²,Zhang Min¹³^ORCID,Liu Wenchao¹³,Mujumdar Arun S.⁴,Bai Baosong⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu P. R. China

2. Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi Jiangsu P. R. China

3. International Joint Laboratory on Food Safety Jiangnan University Wuxi Jiangsu P. R. China

4. Department of Bioresource Engineering, Macdonald Campus McGill University, Ste. Anne decBellevue Quebec Canada

5. Yechun Food Production and Distribution Co., Ltd. Yangzhou Jiangsu P. R. China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12919

Reference152 articles.

1. Combined 0.2 T static magnetic field and 20 kHz, 2 V/cm square wave electric field do not affect supercooling and freezing time of saline solution and meat samples

2. The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawing

3. Pretreatment and freezing storage effect on apricots quality attributes

4. Direct contact ultrasound assisted freezing of chicken breast samples

5. Portable forced-air tunnel evaluation for cooling products inside cold storage rooms

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1. Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment;Food Chemistry;2025-01

2. Instability of natural deep eutectic solvents (NADESs) induced by Amadori rearrangement and its effects on cryopreservation of yeast cells;Food Chemistry;2024-12

3. Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications;Trends in Food Science & Technology;2024-09

4. Pulsed electric field as a pre-treatment in food freezing processes: Fundamentals, mechanisms, applications and impacts on frozen food quality;Food Bioscience;2024-08

5. The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef;Foods;2024-05-17

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