The increasing consumer trends for zero to minimally-processed safe foods have boosted
the trend of non-thermal processing technologies. The adaptation of non-thermal pre …

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 …

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 …

This study aimed to investigate the changes in water properties and protein stability of large
yellow croaker during freezing. The changes of ice crystals and muscle tissue were …

The meat industry is continuously facing challenges with food safety, and quality losses
caused by thermal processing. This systematic review reports recent clean label approaches …

The effects of magnetic field-assisted immersion freezing (MF) with different intensities (20,
40, 60, and 80 mT) on the freezing process and muscle quality of white shrimp (Litopenaeus …

Fishery by-products are rich in biologically active substances and the use of green and
efficient extraction methods to recover these high-added-value compounds is of particular …

Preservation of meat through freezing entails the use of low temperatures to extend a
product's shelf-life, mainly by reducing the rate of microbial spoilage and deterioration …

Here, we investigated the effects of high-pressure homogenization (HPH) on the
physicochemical, rheological, and emulsifying properties of myofibrillar proteins (MFPs). The …

The process of generating functional peptides from cowhide gelatin is challenged by
inefficient enzymatic hydrolysis. In this study, the researchers attempted to enhance the …