Frozen foods are among the most popular food products and the development of techniques
for the rapid detection of their structures and quality is important for the frozen food industry …

Background Fresh food are perishable, and freezing is a popular way of maintaining the
quality and safety of foods. However, ice crystals formed during freezing may result in the …

Starch retrogradation is a mechanism that is associated with the quality of starch-based food
products; however, the molecular mechanisms underlying this process remain unclear. In …

Water is the most abundant component in fresh fruit and vegetables and its distribution and
hydrogen bonding state in cells has a significant influence on food processing. In the current …

Raman spectroscopy is a powerful technique for molecular analysis of food samples. A
fingerprint spectrum can be obtained for a target molecule by using Raman technology, as …

Background and objectives In response to the need for product flexibility and fast response
to consumer trends, research interest frozen dough technology has continued to increase …

The aim of the present study was to evaluate Raman spectroscopy in determining changes
that occur in the structure of gluten proteins induced during bread dough mixing. Raman …

The objective of this study was to investigate the effects of the freezing rate and frozen
storage duration on the rheological properties and protein structure of the non-fermented …

The phase change of water occurs in biological samples during freezing and introduces
significant changes to the processed materials. The phase change phenomenon includes …

This study was to evaluate the effect of antifreeze peptides from pigskin collagen
hydrolysates (CoAPPs) on the fermentation properties, texture properties, water distribution …