Background Freezing reduces the temperature of the food system and extends the shelf life
of food. However, the inevitable formation of ice crystals could impact food quality. Small …

Background: Freezing is one of the most common methods for preserving meat and meat
products. Ice crystals are a key factor in the quality of frozen meat and meat products …

Both radiative and evaporative cooling as passive cooling technologies can reduce
dependence on active cooling technologies. However, most reported studies investigated …

Although freezing has been used to delay the deterioration of product quality and extend its
shelf life, the formation of ice crystals inevitably destroys product quality. This …

Nature-inspired natural deep eutectic solvents (NADESs) as anti-freezing agents including
Pro: Glc (5: 3), Pro: Glc (1: 1), Pro: Sor (1: 1), and Urea: Glc: CaCl 2 (3: 6: 1) were prepared …

To explore food-grade anti-freezing strategies for the frozen food industry, three bio-inspired
binary natural deep eutectic solvents (NADESs) comprising proline, glucose, and sorbitol …

Abstract Effects of extremely low frequency pulsed electric field (ELF-PEF) on the total
volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), total …

This work studied the effects of electromagnetic fields (EMF) with frequencies between 100
and 400 Hz and a fixed strength of 12 mT on cold storage of grass carp at 4° C for 30 min …

This study investigated the potential of isochoric freezing for chicken breast meat for the first
time. Chicken breast samples were immersed in isochoric NaCl solutions with various …

Aegle marmelos (L.) Correa (Bael) fruit, a member of the Rutaceae family, is a major
cultivated fruit plant in tropical and subtropical regions in countries of southeast Asia. Bael …