Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

Seafood processing has traditionally been challenging due to the rapid spoilage rates and
quality degradation of these products. With the rise of food science and technology, novel …

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 …

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 …

Freezing is an effective means to extend the shelf-life of meat products. However, freezing
and thawing processes lead to physical (eg, ice crystals formation and freezer burn) and …

Ultrasound has the potential to be broadly applied in the field of agricultural food processing
due to advantages such as environmental friendliness, low energy costs, no need for …

Fruit and vegetable fermented beverages, a functional non-dairy fermented product, are
popular worldwide due to their health-promoting attributes. It is reported that a variety of …

Background Fruits and vegetables are essentials that are to be embraced in our daily diet.
Owing to elements such as limited shelf life, rapid microbial intervention and enzymatic …

Prepared dishes are increasingly popular convenience food that can be eaten directly from
hygienic packaging by heating. Physics field (PF) is food processing method built with …

Berries are delicious and nutritious, making them among the popular fruits. There are
various types of berries, the most common ones include blueberries, strawberries …