ReviewComprehensive reviews in food science and food safety2025
Thawing frozen foods: A comparative review of traditional and innovative methods.
Review in Comprehensive reviews in food science and food safety, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed.
- Research on the influence of external water vapor generation module on vacuum sublimation-rehydration thawing batch chicken breasts.Food chemistry: X · 2026Article
- Ice Crystal Regulation in Aquatic Products via Physical-Field-Assisted Freezing: Mechanisms and Research Progress.Comprehensive reviews in food science and food safety · 2026Review
- Microbial Survival, Sublethal Injury, and Recovery in Frozen Food Systems: Implications for Safety, Quality Deterioration, and Cold-Chain Control.Comprehensive reviews in food science and food safety · 2026Review
- Advancements in Intelligent Thawing Systems for Protein-Based Foods: An Industry 5.0 Perspective.Comprehensive reviews in food science and food safety · 2026Review
- Ultrasound technology for edible mushrooms: A review of postharvest changes, applications and prospects.Food chemistry: X · 2026Review
- From Cellular Lysis to Microbial Explosion: Elucidating the Temporal Degradation and Spoilage Mechanisms of Frozen Mysid Shrimp as Seahorse (Animals : an open access journal from MDPI · 2026Article
- Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies.Food science & nutrition · 2026Review
- High-voltage electrostatic field thawing stabilizes water immobilization and preserves ventral-skin golden appearance in frozen large yellow croaker (Food chemistry: X · 2026Article
- Experimental Study on the Influence of Different Loading Weights and Placement Forms on Vacuum Sublimation-Rehydration Thawing of Large Yellow Croaker.Foods (Basel, Switzerland) · 2026Article
- Comparative effects of deep-frying and non-fat reheating on characteristic volatile organic compounds and quality of crispy fried pork.Food chemistry: X · 2026Article
- Effects of Thawing Methods on the Roasting Quality and Flavor Profiles of Reduced-Salt Marinated Large Yellow Croaker (Foods (Basel, Switzerland) · 2025Article
- Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast.Foods (Basel, Switzerland) · 2025Article
- Thawing frozen foods: A comparative review of traditional and innovative methods.Comprehensive reviews in food science and food safety · 2025Review
- Effect of magnetic field-assisted thawing on the flavor characteristics of blueberries.Current research in food science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Due to the changing consumer lifestyles, the tendency to adopt foods that require less preparation time and offer both variety and convenience has played a significant role in the development of the frozen food industry. Freezing is one of the fundamental food preservation techniques, as it maintains high product quality. Freezing reduces chemical and enzymatic reactions, lowers water activity, and prevents microbial growth, thereby extending the shelf life of foods. The freezing and thawing procedures directly impact the quality of frozen foods. The degree of tissue damage is determined by the freezing rate and the structure of the ice crystals that form during the freezing process. Generally, thawing occurs more slowly than freezing. During thawing, microorganisms, as well as chemical and physical changes, can cause nutrient damage. Thus, the goal of this review is to identify innovative and optimal thawing strategies. In order to save energy and/or improve quality, new chemical and physical thawing aids are being developed alongside emerging techniques such as microwave-assisted, ohmic-assisted, high pressure, acoustic thawing, and so on. In addition to discussing the possible uses of these technologies for the thawing process and their effects on food quality, the purpose of this study is to present a thorough comparative overview of recent advancements in thawing techniques.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.