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

A Review of the Material Characteristics, Antifreeze Mechanisms, and Applications of Cryoprotectants (CPAs)

(2021) Xiangjian Liu et al.   Journal of Nanomaterials

Anti freeze proteins (Afp): Properties, sources and applications – A review

(2021) Abirami Baskaran et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2021) Sisay M. Abie et al.   JOURNAL OF FOOD ENGINEERING

Effect of the Cell Alive System on nerve tissue cryopreservation

(2020) Tomohisa Hashimoto et al.   CELL AND TISSUE BANKING

Control of Ice Nucleation for Subzero Food Preservation

(2020) Youngsang You et al.   Food Engineering Reviews

Quality improvements to mackerel (Scomber japonicus) muscle tissue frozen using a rapid freezer with the weak oscillating magnetic fields

(2020) Kana Okuda et al.   CRYOBIOLOGY

Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications

(2020) Taiyoung Kang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit

(2020) Kai Fan et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Ice-binding proteins: a remarkable ice crystal regulator for frozen foods

(2020) Xu Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution

(2020) Mathieu Sadot et al.   Innovative Food Science & Emerging Technologies

High-Pressure Thawing of Pork: Water Holding Capacity, Protein Denaturation and Ultrastructure

(2020) Fei Jia et al.   Food Bioscience

Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage

(2020) Maria C. Giannakourou et al.   Foods

Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry

(2020) Yi‐Ming Zhao et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Investigation of the antifreeze mechanism and effect on quality characteristics of largemouth bass (Micropterus salmoides) during F-T cycles by hAFP

(2020) Linyu Nian et al.   FOOD CHEMISTRY

Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon

(2020) Jiaheng Li et al.   Innovative Food Science & Emerging Technologies

High pressure pretreatment in albacore ( Thunnus alalunga ) for reducing freeze‐driven weight losses with minimal quality changes

(2020) Lucía Cartagena et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

(2020) Chao Zhang et al.   ULTRASONICS SONOCHEMISTRY

Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes

(2020) You Tian et al.   JOURNAL OF FOOD ENGINEERING

Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage

(2020) Guoliang Jia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Direct contact ultrasound assisted freezing of chicken breast samples

(2020) L. Astráin-Redín et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product

(2020) Xin Xu et al.   ULTRASONICS SONOCHEMISTRY

Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage

(2019) Mingcheng Zhang et al.   MEAT SCIENCE

Measuring and Controlling Ice Crystallization in Frozen Foods: A Review of Recent Developments

(2019) Zhiwei Zhu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cryoprotective effect of an antifreeze protein purified from Tenebrio molitor larvae on vegetables

(2019) Da Hye Song et al.   FOOD HYDROCOLLOIDS

Glass Transitions as Affected by Food Compositions and by Conventional and Novel Freezing Technologies: A Review

(2019) Swati Mahato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Power ultrasound and its applications: A state-of-the-art review

(2019) Ye Yao et al.   ULTRASONICS SONOCHEMISTRY

Naturally sourced biosubstances for regulating freezing points in food researches: Fundamentals, current applications and future trends

(2019) You Tian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of multi-frequency ultrasound on freezing rates and quality attributes of potatoes

(2019) Zhiwei Zhu et al.   ULTRASONICS SONOCHEMISTRY

Numerical study on dual-frequency ultrasonic enhancing cavitation effect based on bubble dynamic evolution

(2019) Linzheng Ye et al.   ULTRASONICS SONOCHEMISTRY

Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components

(2019) Xizhe Fu et al.   ULTRASONICS SONOCHEMISTRY

Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein

(2019) Baoguo Xu et al.   ULTRASONICS SONOCHEMISTRY

Effects of the high-pulsed electric field pretreatment on the mechanical properties of fruits and vegetables

(2019) Xinhui Wu et al.   JOURNAL OF FOOD ENGINEERING

Using power ultrasound to accelerate food freezing processes: Effects on freezing efficiency and food microstructure

(2018) Peizhi Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying

(2018) Linlin Li et al.   DRYING TECHNOLOGY

Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing

(2018) Eveline A. Menezes et al.   FOOD CHEMISTRY

Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles

(2018) Mingcheng Zhang et al.   MEAT SCIENCE

Polypentagonal ice-like water networks emerge solely in an activity-improved variant of ice-binding protein

(2018) Sheikh Mahatabuddin et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods

(2018) Wenhuang Luo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of freezing on cell structure of fresh cellular food materials: A review

(2018) Dongmei Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of ultrasound treatment during osmotic dehydration on bioactive compounds of cranberries

(2018) Malgorzata Nowacka et al.   ULTRASONICS

Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying

(2018) Lin Wang et al.   ULTRASONICS SONOCHEMISTRY

The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

(2018) Qinxiu Sun et al.   ULTRASONICS SONOCHEMISTRY

The Effects of Applying Oscillating Magnetic Fields During the Freezing of Apple and Potato

(2017) Graham Purnell et al.   Food and Bioprocess Technology

Numerical modelling of an innovative microwave assisted freezing process

(2017) Mathieu Sadot et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields

(2017) Mohsen Dalvi-Isfahan et al.   JOURNAL OF FOOD ENGINEERING

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

(2017) Jin-Hong Zhao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antifreeze peptide pretreatment minimizes freeze-thaw damage to cherries: An in-depth investigation

(2017) Charles H.Z. Kong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance

(2017) Valentina Prosapio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion

(2017) Eun Ji Choi et al.   MEAT SCIENCE

A numerical simulation of acoustic field within liquids subject to three orthogonal ultrasounds

(2017) W. Zhai et al.   ULTRASONICS SONOCHEMISTRY

Effects of Magnetic Fields on Freezing: Application to Biological Products

(2016) Laura Otero et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Recent developments in novel freezing and thawing technologies applied to foods

(2016) Xiao-Fei Wu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The effect of magnetic field during freezing and thawing of rat bone marrow-derived mesenchymal stem cells

(2016) H. Shikata et al.   CRYOBIOLOGY

Kinetic study of the effect of the osmotic dehydration pre-treatment with alternative osmotic solutes to the shelf life of frozen strawberry

(2016) Efimia K. Dermesonlouoglou et al.   FOOD AND BIOPRODUCTS PROCESSING

Effects of state/phase transitions on the quality attributes of mango(Mangifera indicaL.) during frozen storage

(2016) Yu Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots

(2016) Charles H. Z. Kong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality of Atlantic Cod Frozen in Cell Alive System, Air-Blast, and Cold Storage Freezers

(2016) Ulf Erikson et al.   Journal of Aquatic Food Product Technology

Effects of pressure-shift freezing conditions on the quality characteristics and histological changes of pork

(2016) Mi-Jung Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Janus effect of antifreeze proteins on ice nucleation

(2016) Kai Liu et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Blocking rapid ice crystal growth through nonbasal plane adsorption of antifreeze proteins

(2016) Luuk L. C. Olijve et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses

(2015) Lina Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of ultrasound-assisted nucleation on freeze-drying of carrots

(2015) Cheng Dai et al.   DRYING TECHNOLOGY

Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles

(2015) Farnaz Faridnia et al.   Innovative Food Science & Emerging Technologies

Pretreatment and freezing storage effect on apricots quality attributes

(2015) Stan Andreea et al.   JOURNAL OF BIOTECHNOLOGY

The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue

(2015) Artur Wiktor et al.   JOURNAL OF FOOD ENGINEERING

Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage

(2015) Yun-Sang Choi et al.   Korean Journal for Food Science of Animal Resources

Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves

(2015) Katarzyna Dymek et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat quality of lamb frozen stored up to 21months: Instrumental analyses on thawed meat during display

(2015) E. Muela et al.   MEAT SCIENCE

Biophysical and biochemical aspects of antifreeze proteins: Using computational tools to extract atomistic information

(2015) Rajiv K. Kar et al.   PROGRESS IN BIOPHYSICS & MOLECULAR BIOLOGY

Experimental analysis and modeling of ultrasound assisted freezing of potato spheres

(2015) Hossein Kiani et al.   ULTRASONICS SONOCHEMISTRY

The principles of ultrasound and its application in freezing related processes of food materials: A review

(2015) Xinfeng Cheng et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish

(2015) Bao-guo Xu et al.   ULTRASONICS SONOCHEMISTRY

Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review

(2014) Christos Soukoulis et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of Ultrasound-Assisted Osmotic Dehydration and Freezing on the Water State, Cell Structure, and Quality of Radish (Raphanus sativusL.) Cylinders

(2014) Baoguo Xu et al.   DRYING TECHNOLOGY

A Critical Review of Dehydrofreezing of Fruits and Vegetables

(2014) Christian James et al.   Food and Bioprocess Technology

The Freezing Characteristics of Garlic Bulbs (Allium sativum L.) Frozen Conventionally or with the Assistance of an Oscillating Weak Magnetic Field

(2014) Christian James et al.   Food and Bioprocess Technology

Effects of ultrasound-assisted thawing on the quality of edamames [Glycine max (L.) Merrill] frozen using different freezing methods

(2014) Xin-feng Cheng et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Development of an innovative microwave assisted food freezing process

(2014) E. Xanthakis et al.   Innovative Food Science & Emerging Technologies

Effect of ultrasound irradiation on some freezing parameters of ultrasound-assisted immersion freezing of strawberries

(2014) Xin-feng Cheng et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Ice-binding proteins: a remarkable diversity of structures for stopping and starting ice growth

(2014) Peter L. Davies   TRENDS IN BIOCHEMICAL SCIENCES

Unraveling protein stabilization mechanisms: Vitrification and water replacement in a glass transition temperature controlled system

(2013) N. Grasmeijer et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Cryopreservation of human embryonic stem cells by a programmed freezer with an oscillating magnetic field

(2013) Pei-Yi Lin et al.   CRYOBIOLOGY

Effects of power ultrasound on immersion freezing parameters of potatoes

(2013) P. Comandini et al.   Innovative Food Science & Emerging Technologies

The interaction of pulsed electric fields and texturizing - antifreezing agents in quality retention of defrosted potato strips

(2013) Shima Shayanfar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing

(2013) Shima Shayanfar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions

(2013) Carla M. Stinco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modeling of mass and heat transfer during combined processes of osmotic dehydration and freezing (Osmo-Dehydro-Freezing)

(2012) Athanasia M. Goula et al.   CHEMICAL ENGINEERING SCIENCE

Detection of insect-damaged vegetable soybeans using hyperspectral transmittance image

(2012) Min Huang et al.   JOURNAL OF FOOD ENGINEERING

Extending shelf-life of fresh-cut green peppers using pressurized argon treatment

(2012) Xiangyong Meng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Opportunities and Challenges in Application of Ultrasound in Food Processing

(2011) Navin K. Rastogi   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Ultrasound assisted nucleation of some liquid and solid model foods during freezing

(2011) Hossein Kiani et al.   FOOD RESEARCH INTERNATIONAL

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

(2011) D.F. Barbin et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

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

(2011) Hiroko Ando et al.   JOURNAL OF FOOD ENGINEERING

Stability of Anthocyanins in Frozen and Freeze-Dried Raspberries during Long-Term Storage: In Relation to Glass Transition

(2011) Roopesh M. Syamaladevi et al.   JOURNAL OF FOOD SCIENCE

Theoretical perspective on the glass transition and amorphous materials

(2011) Ludovic Berthier et al.   REVIEWS OF MODERN PHYSICS

Water crystallization and its importance to freezing of foods: A review

(2011) Hossein Kiani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Investigation of the effect of power ultrasound on the nucleation of water during freezing of agar gel samples in tubing vials

(2011) Hossein Kiani et al.   ULTRASONICS SONOCHEMISTRY

An extracellular ice-binding glycoprotein from an Arctic psychrophilic yeast

(2010) Jong Kyu Lee et al.   CRYOBIOLOGY

Effects of Electric and Magnetic Field on Freezing and Possible Relevance in Freeze Drying

(2010) M. W. Woo et al.   DRYING TECHNOLOGY

Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips

(2010) Rui Wang et al.   DRYING TECHNOLOGY

Structural characteristics of a novel antifreeze protein from the longhorn beetle Rhagium inquisitor

(2010) E. Kristiansen et al.   INSECT BIOCHEMISTRY AND MOLECULAR BIOLOGY

Food Stability Beyond Water Activity and Glass Transtion: Macro-Micro Region Concept in the State Diagram

(2010) Mohammad Shafiur Rahman   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

State diagram of dates: Glass transition, freezing curve and maximal-freeze-concentration condition

(2010) Nejib Guizani et al.   JOURNAL OF FOOD ENGINEERING

Dehydrofreezing of pineapple

(2010) L.A. Ramallo et al.   JOURNAL OF FOOD ENGINEERING

Effect of food ingredient on microwave freeze drying of instant vegetable soup

(2010) Rui Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Glass Transition Temperature and Its Relevance in Food Processing

(2010) Yrjö H. Roos   Annual Review of Food Science and Technology

Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue

(2010) Francesco Donsì et al.   Food Engineering Reviews

Acoustic impulse response in apple tissues treated by pulsed electric field

(2009) Nabil Grimi et al.   BIOSYSTEMS ENGINEERING

Comparison of functional properties of two fungal antifreeze proteins from Antarctomyces psychrotrophicus and Typhula ishikariensis

(2009) Nan Xiao et al.   FEBS Journal

Production of a Recombinant Type 1 Antifreeze Protein Analogue byL.lactisand Its Applications on Frozen Meat and Frozen Dough

(2009) Chuan-Mei Yeh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microwave Freeze Drying of Sea Cucumber Coated with Nanoscale Silver

(2008) Xu Duan et al.   DRYING TECHNOLOGY

Freezing of potato tissue pre-treated by pulsed electric fields

(2008) Mounia Jalté et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance

(2008) Giampaolo Blanda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb

(2007) Chao Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extending the shelf-life of asparagus spears with a compressed mix of argon and xenon gases

(2007) M. Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY