| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8428260 | Trends in Food Science & Technology | 2018 | 42 Pages |
Abstract
The quality of cellular foods after frozen-thawed is highly correlated with the integrity and viability of tissue cells. The formation of ice crystals, water migration and the inherent characteristics of cell structure are regarded as the main factors affecting the cell structure during freezing. For obtaining better quality of frozen products, further investigation and understanding on freezing damage to cell structure of fresh cellular foods is necessary. It is hoped that the current review will provide more information on improving frozen food quality for the frozen food industry.
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Authors
Dongmei Li, Zhiwei Zhu, Da-Wen Sun,