Fruit Freezing

Fruit Freezing is a food preservation unit operation in fruit processing in which prepared fruit is rapidly cooled to and maintained at temperatures below its freezing point to solidify its water content, thereby inhibiting microbial and enzymatic activity and retarding physicochemical deterioration while retaining characteristic sensory and nutritional qualities.

665

Publications

27.3K

Citations

2.1K

Authors

578

Institutions

Publications per year

2017–2026

163

Variants

Freezing Of Fruits

Parents

Fruit Processing

Children

Blanching Effects Before FreezingCellular Damage During FreezingFreeze - Thaw StabilityFrozen Fruit Quality EvaluationIndividual Quick FreezingMicrostructural Changes During FreezingPackaging For Frozen FruitsPlate FreezingPre-freezing PretreatmentsRecrystallization In Frozen Storage

Publications

665

Cryopreservation of nucellar cells of navel orange (Citrus sinensis Osb. var. brasiliensis Tanaka) by vitrification

A. Sakai, Shozo Kobayashi, I. Oiyama · Plant Cell Reports · 1990 · 829 citations

Agriculture, Plant Biology, Plant Sciences +14

Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds

Joy C Rickman, Diane M. Barrett, Christine Bruhn · Journal of the Science of Food and Agriculture · 2007 · 473 citations

Agriculture, Food Science, Nutritional Sciences +17

An atypical R2R3 <scp>MYB</scp> transcription factor increases cold hardiness by <scp>CBF</scp>‐dependent and <scp>CBF</scp>‐independent pathways in apple

Yinpeng Xie, Pengxiang Chen, Yan Yan et al. · New Phytologist · 2017 · 377 citations · Full text

Life Sciences, Plant Biology, Plant Sciences +17

Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing

Concepción Sánchez‐Moreno, Lucía Plaza, Pedro Elez‐Martínez et al. · Journal of Agricultural and Food Chemistry · 2005 · 359 citations

Agriculture, Biochemistry, Food Science +17

Ellagic Acid, Vitamin C, and Total Phenolic Contents and Radical Scavenging Capacity Affected by Freezing and Frozen Storage in Raspberry Fruit

Begoña de Ancos, Eva González, M. Pilar Cano · Journal of Agricultural and Food Chemistry · 2000 · 337 citations

Agriculture, Food Science, Plant Sciences +17

1–5 of 665

Authors

2.1K

MP
M. Pilar Cano
Consejo Superior de Investigaciones Científicas, Spain
12 publications · 1.2K citations
12
h-index
BD
Begoña de Ancos
Consejo Superior de Investigaciones Científicas, Spain
8 publications · 1.1K citations
8
h-index
MZ
Min Zhang
Jiangnan University, China
6 publications · 298 citations
6
h-index
SC
Sanguansri Charoenrein
Kasetsart University, Thailand
5 publications · 120 citations
5
h-index
RH
Rodolfo H. Mascheroni
Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Argentina
5 publications · 197 citations
5
h-index

1–5 of 2.1K

Institutions

578

1–8 of 578

Venues

Journal of Food Science
JFS · 49 publications · 2K citations
24
h-index
Journal of Food Engineering
24 publications · 1.5K citations
23
h-index
Food Chemistry
20 publications · 1K citations
19
h-index
LWT
21 publications · 970 citations
19
h-index
Journal of the Science of Food and Agriculture
24 publications · 1.4K citations
19
h-index

1–5