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 …

Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

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 …

Background Real-time temperature monitoring during cold chain logistics is critical because
refrigerated foods are sensitive to temperature fluctuations. Time-temperature indicators …

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 …

Freeze‐induced changes including protein denaturation, ice crystals formation and lipid
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …

Freezing can maintain a low‐temperature environment inside food, reducing water activity
and preventing microorganism growth. However, when ice crystals are large, present in high …

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 …