Supercooling is of particular interest in the food industry since it has a great potential to
improve shelf-life without freezing damage during storage. Food is a complex matrix of multi …

A combination of a pulsed electric field (PEF) and oscillating magnetic field (OMF) was used
to maintain a supercooled state in beef steak (London Broil) with an internal temperature of …

In this study, a pulsed electric field (PEF) and an oscillating magnetic field (OMF) were used
to achieve an extension of a supercooled state within chicken breasts. The specifications of …

Supercooling can preserve beef without freezing damage, whereas maintaining the
supercooled state is difficult. An innovative method of static magnetic field extended …

This study investigates the utilization of an electric-field-induced super cooling system in
long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied …

To enhance the freezing rate and thawed product quality of pork tenderloin, an experimental
study was conducted using the high voltage electric field and static magnetic field separately …

Salmon, rich in protein and omega-3 fatty acids, has a short shelf life of 1 to 3 days when
stored at 2 to 8° C. Freezing, used for long-term preservation, often results in ice crystal …

In this study, the effect of an oscillating magnetic field (OMF) on the supercooling of fresh-cut
pineapple and agar gel was investigated. The pineapple was preserved in a supercooled …

Magnetic field-assisted supercooling preservation is a novel technology as an effective tool
to extend the supercooled state and import the quality of food. In this study, the effects of …

This research aimed to reduce the loss of juiciness and textural properties of prepared beef
steak during freezing by applying low voltage electric field (LVEF). Results showed that …