X-ray micro-computed tomography (μCT) for non-destructive characterisation of food microstructure
L Schoeman, P Williams, A Du Plessis… - Trends in Food Science & …, 2016 - Elsevier
Background Food microstructure can be visualised by a wide range of microscopic
techniques, however these methods are usually destructive and require sample preparation …
techniques, however these methods are usually destructive and require sample preparation …
Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review
S Zhu, J Yu, X Chen, Q Zhang, X Cai, Y Ding… - Trends in Food Science …, 2021 - Elsevier
Background Freezing-induced damages on seafood are pervasive problems that result from
physical and biochemical changes during the freezing process. The formation of ice crystals …
physical and biochemical changes during the freezing process. The formation of ice crystals …
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations
J Tian, N Walayat, Y Ding, J Liu - Comprehensive reviews in …, 2022 - Wiley Online Library
Freeze‐induced changes including protein denaturation, ice crystals formation and lipid
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …
The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage
Y Luo, Y Bi, R Du, H Yuan, Y Hou, R Luo - Food Research International, 2023 - Elsevier
The aim of present study was to investigate the influence of conventional freezing (CF,− 18°
C), low-temperature freezing (LF,− 40° C), and ultra-low-temperature freezing (ULF,− 80° C) …
C), low-temperature freezing (LF,− 40° C), and ultra-low-temperature freezing (ULF,− 80° C) …
Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties
Y Liang, Z Qu, M Liu, M Zhu, X Zhang, L Wang, F Jia… - Food Chemistry, 2021 - Elsevier
Curdlan has been applied to weaken the quality deterioration of frozen cooked noodles
(FCN) during frozen storage. However, the underlying mechanism is still unclear. In this …
(FCN) during frozen storage. However, the underlying mechanism is still unclear. In this …
Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan …
B Zhang, H Cao, W Wei, X Ying - Food chemistry, 2020 - Elsevier
Temperature fluctuation is a common problem in the frozen storage of shrimp products. This
study investigated the influence of carrageenan oligosaccharide (CO) and …
study investigated the influence of carrageenan oligosaccharide (CO) and …
Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish
I Tolstorebrov, TM Eikevik, M Bantle - International Journal of Refrigeration, 2016 - Elsevier
The article reviews recent investigations in the application of ultra-low temperatures for high-
quality long-term storage of fish. Changes in fish quality were discussed with respect to …
quality long-term storage of fish. Changes in fish quality were discussed with respect to …
Effects of temperature fluctuations on the meat quality and muscle microstructure of frozen beef
Y Wang, H Liang, R Xu, B Lu, X Song, B Liu - International Journal of …, 2020 - Elsevier
Temperature fluctuation during storage and distribution of frozen foods has been a major
concern in the frozen food industry. Recrystallisation of ice due to fluctuations in storage …
concern in the frozen food industry. Recrystallisation of ice due to fluctuations in storage …
[HTML][HTML] The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process
L Fan, D Ruan, J Shen, Z Hu, C Liu, X Chen, W Xia… - Lwt, 2022 - Elsevier
The present study sought to investigate the effects of freeze-thaw (FT) cycles and cooking
process on the quality attributes of the stuffed fish balls to address its juiciness loss in terms …
process on the quality attributes of the stuffed fish balls to address its juiciness loss in terms …
State/phase transitions, ice recrystallization, and quality changes in frozen foods subjected to temperature fluctuations
Market demand for affordable frozen foods has grown due to changes in consumer lifestyle.
The quality of frozen food must be maintained throughout production, storage, transport, and …
The quality of frozen food must be maintained throughout production, storage, transport, and …