Effects of freezing on cell structure of fresh cellular food materials: A review
Background Fresh cellular food materials including fruits and vegetables and animal tissues
normally consist of fine organized cellular structures. Freezing is a common method to …
normally consist of fine organized cellular structures. Freezing is a common method to …
Electroporation in food processing and biorefinery
Electroporation is a method of treatment of plant tissue that due to its nonthermal nature
enables preservation of the natural quality, colour and vitamin composition of food products …
enables preservation of the natural quality, colour and vitamin composition of food products …
Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions
E Velickova, E Winkelhausen, S Kuzmanova… - LWT-Food Science and …, 2013 - Elsevier
Chitosan-based edible coatings were used to prolong the shelf-life of strawberries stored at
20° C and 35–40% RH. Strawberries were coated with four different coating formulations …
20° C and 35–40% RH. Strawberries were coated with four different coating formulations …
A review of novel and innovative food freezing technologies
C James, G Purnell, SJ James - Food and bioprocess technology, 2015 - Springer
Freezing is a very well-established food preservation process that produces high quality
nutritious foods with a long storage life. However, freezing is not suitable for all foods, and …
nutritious foods with a long storage life. However, freezing is not suitable for all foods, and …
Transport phenomena and their effect on microstructure of frozen fruits and vegetables
Background Fresh fruits and vegetables have a short shelf life. Freezing offers a solution to
their long-term preservation. However, transport phenomena during freezing of fruits and …
their long-term preservation. However, transport phenomena during freezing of fruits and …
Antioxidant activity in frozen plant foods: Effect of cryoprotectants, freezing process and frozen storage
The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health
benefits resulting from their consumption. Due to their high perishability and seasonality …
benefits resulting from their consumption. Due to their high perishability and seasonality …
Production, structure–function relationships, mechanisms, and applications of antifreeze peptides
X Chen, J Wu, X Cai, S Wang - Comprehensive Reviews in …, 2021 - Wiley Online Library
Growth of ice crystals can cause serious problems, such as frozen products deterioration,
road damage, energy losses, and safety risks of human beings. Antifreeze peptides (AFPs) …
road damage, energy losses, and safety risks of human beings. Antifreeze peptides (AFPs) …
Sub-zero temperature preservation of fruits and vegetables: A review
DK Liu, CC Xu, CX Guo, XX Zhang - Journal of Food Engineering, 2020 - Elsevier
Fruits and vegetables are delicious, nutritional, and healthy, thus constituting important parts
of human diet. However, the postharvest preservation of fruits and vegetables is a challenge …
of human diet. However, the postharvest preservation of fruits and vegetables is a challenge …
Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies
Background The study areas in food process and products have evolved mainly from safety
to other topics such as quality, environment and health. The improvement of food products is …
to other topics such as quality, environment and health. The improvement of food products is …
Vacuum impregnation process and its potential in modifying sensory, physicochemical and nutritive characteristics of food products
AS Panayampadan, MS Alam, R Aslam… - Food Engineering …, 2022 - Springer
The augmented promotion and consumer awareness of healthy eating and lifestyle have
resulted in extensive growth of the functional food market in recent years, encouraging the …
resulted in extensive growth of the functional food market in recent years, encouraging the …