Freezing is one of the most effective and widely used preservation methods in the food
industry. Freezing process means that the temperature of foods is reduced until the microbial …

This article reviews the recent developments in novel freezing and thawing technologies
applied to foods. These novel technologies improve the quality of frozen and thawed foods …

Freezing processes have long been employed for the preservation of foods, providing
minimum nutrition loss with a long shelf life period. Freezing plays an essential role in …

Serious quality deterioration can occur with suboptimal thawing, and thus innovative
thawing technologies may have an important role in improving the final quality of frozen …

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 …

This paper reviews new developments in methods of freezing (high-pressure freezing,
dehydrofreezing and applications of antifreeze protein and ice nucleation protein) and …

Freezing plays an important role in food preservation and the emergence of rapid freezing
technologies can be highly beneficial to the food industry. This paper reviews some novel …

Freezing has a long history as an effective food preservation method, but traditional freezing
technologies have quality limitations, such as the potential for water loss and/or shrinkage …

Freeze drying has been a very successful technology in the food and pharma industries,
particularly owing to the benefits it offers in terms of product quality. It is most recommended …

Freezing is an effective technique to prolong the storage life of food. However, the freeze‐
thaw process also brings challenges to the quality of food, such as mechanical damage and …