Use of Liquid Nitrogen in Food Products: A Review
ABSTRACT The increasing demand for frozen products has led companies to offer a variety of foods that may struggle to maintain quality. Traditional freezing methods often negatively impact food quality, affecting texture, color, flavor, and so forth. Liquid nitrogen (LN2) offers a promising alternat...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Wiley
2025-07-01
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| Серии: | Food Frontiers |
| Предметы: | |
| Online-ссылка: | https://doi.org/10.1002/fft2.70035 |
| Метки: |
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