Abstract
The control of ice crystals during freezing and storage is one of the major factors affecting the perceived quality of foods preserved in this way. In general, a small ice crystal size leads to a better perception of taste in foods that are eaten frozen, such as ice cream, and to less structural damage and nutrient loss in frozen-thawed products.
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Kennedy, C.J. (1998). Formation of Ice in frozen foods and its control by physical stimuli. In: Reid, D.S. (eds) The Properties of Water in Foods ISOPOW 6. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0311-4_16
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DOI: https://doi.org/10.1007/978-1-4613-0311-4_16
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