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 …

With the development of economy, there's an unprecedented surge in food demand,
necessitating the development of innovative technologies to minimize alterations in food …

The impact of low-frequency alternating magnetic field thawing (LF-MFT) on the
physicochemical and gelling properties of porcine myofibrillar proteins (MP) was studied …

In food systems, proteins and polyphenols typically coexist in a non-covalent manner.
However, the inherent rigid structure of proteins may hinder the binding sites of polyphenols …

The post-mortem rigid of farmed rainbow trout (Oncorhynchus mykiss) affects the texture of
the meat and might even be risky for microorganisms, undermining the popularity of frozen …

Influence of magnetic field (MF) treatment on the glycation of goat milk proteins is yet to be
elucidated. Proteomic and metabolomic analyses of brown goat milk samples with and …

This study investigated the effect of static magnetic field-assisted thawing (SMAT) at varying
intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) …

BACKGROUND The thawing process is an essential step for a frozen marine fish. The
present study aimed to investigate the effects of graphene magnetic nanoparticles combined …

In this study, tetradecane was selected as a phase change material (PCM) to provide a
thermal buffering system for meat packaging. Firstly, tetradecane was capsulated within a …

This study investigated the impact of high-voltage electric field (HVEF) thawing technology
on the thawing rate, water retention characteristics, microstructure, and nutritional …