The magnetic field is an emerging physical method used for food preservation,
characterized by its high penetrability in food materials. The effect of a static magnetic field …

Magnetic field individually applied on the maximum ice crystal formation zone (MMF) and
the whole freezing process (WMF) was compared to improve the quality of multiple freezing …

This study was to investigate the protective effect of magnetic field (MF) on frozen dough
processing quality. The texture, microstructure, rheological and physicochemical properties …

Refrigeration and freezing technologies are widely used to maintain the quality and safety of
food. However, some traditional methods often result in the loss of cellular structural …

Freezing is an important preservation technique to preserve the raw food and to extend the
shelf life for longer duration of time by reducing the product temperature to− 18° C or below …

Magnetic freezing is nowadays established as a commercial reality mainly oriented towards
the food market. According to advertisements, magnetic freezing is able to generate tiny ice …

Novel food freezing technology assisted by static magnetic field (SMF) has emerged in
recent years. However, few papers have compared the effects of SMF on different kinds of …

External fields are reported to have the potential to improve the quality of food after freeze-
thawing. This study investigated the effect of an oscillating magnetic field with high uniformity …

Freezing is a good method of preserving the sensory and nutritional quality of fresh fruits
and vegetables. However, big ice crystals always form in a common freezing process which …

This study aimed to investigate the effect of static magnetic field (SMF, 0–10 mT) on the
quality of rice dumplings subjected to 7, 14, 21, and 28 freeze–thaw cycles. The underlying …