Observation and Measurement of Ice Morphology in Foods: A Review

Observation and Measurement of Ice Morphology in Foods: A Review

Freezing is an effective technology with which to maintain food quality. However, the formation of ice crystals during this process can cause damage to the cellular structure, leading to food deterioration. A good understanding of the relationship between food microstructure and ice morphology, as w...

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Bibliographic Details
Main Authors: Indira Pérez-Bermúdez, Alison Castillo-Suero, Anielka Cortés-Inostroza, Cristóbal Jeldrez, Adriana Dantas, Eduardo Hernández, Patricio Orellana-Palma, Guillermo Petzold
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
microscopy
microstructure
morphology
ice crystal
freezing
Online Access:https://www.mdpi.com/2304-8158/12/21/3987

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