ReviewJournal of food science and technology2025
Cryoconcentration: an integrated agro food processing technique for concentration.
Review in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
- Effect of Freeze Concentration on the Process Parameters, Physicochemical Properties, Total Bioactive Compounds and Antioxidant Capacity of Almond Milk.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cryo-concentration and/or freeze concentration (FC) is a best suitable alternative method to evaporation and membrane for concentrating liquid foods. Due to maintenance of low temperature and non-availability of vapor-liquid interfaces the quality of finished product is high. The main aim of freeze concentration process is to reduce the volume of water in a product while preserving its flavor, nutrients, and aroma. This method helps to maintain the integrity of thermolabile compounds, which might be lost through other concentration methods like evaporation. Freeze concentration can also be concluded as a highly effective and gentle method for concentrating liquids, particularly in the food and beverage industry. By freezing and removing water, the product preserves the original organoleptic and nutritional value of the product, which is compromised by heat-based conventional concentration techniques. By understanding the principle of freeze concentration, large and easily separated ice crystals can grow in liquid food which further aids in concentration of liquid by maintaining optimum concentration process in shorter period. Review summarizes different types and methods of cryo-concentration or freeze concentration, its process and application to improve quality of foods.
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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.