{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T02:28:59Z","timestamp":1781490539213,"version":"3.54.1"},"reference-count":210,"publisher":"Elsevier","isbn-type":[{"value":"9780128157824","type":"print"}],"license":[{"start":{"date-parts":[[2021,1,1]],"date-time":"2021-01-01T00:00:00Z","timestamp":1609459200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2021]]},"DOI":"10.1016\/b978-0-08-100596-5.23035-7","type":"book-chapter","created":{"date-parts":[[2020,4,20]],"date-time":"2020-04-20T22:06:24Z","timestamp":1587420384000},"page":"36-63","source":"Crossref","is-referenced-by-count":23,"title":["Food Freezing: Emerging Techniques for Improving Quality and Process Efficiency a Comprehensive Review"],"prefix":"10.1016","author":[{"given":"Suresh G.","family":"Sutariya","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Venkateswarlu","family":"Sunkesula","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib1","doi-asserted-by":"crossref","first-page":"9142","DOI":"10.1021\/ja048266j","article-title":"Deep eutectic solvents formed between choline chloride and carboxylic acids: versatile alternatives to ionic liquids","volume":"126","author":"Abbott","year":"2004","journal-title":"J.\u00a0Am. Chem. Soc."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib2","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1016\/j.cocis.2017.03.002","article-title":"Phase separation in food material design inspired by nature: or: what ice cream can learn from frogs","volume":"28","author":"Aichinger","year":"2017","journal-title":"Curr. Opin. Colloid Interface Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib3","doi-asserted-by":"crossref","first-page":"895","DOI":"10.1007\/BF02758700","article-title":"Effect of magnetic field on the supercooling of water drops","volume":"36","author":"Aleksandrov","year":"2000","journal-title":"Inorg. Mater."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib4","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/j.ijrefrig.2005.05.016","article-title":"Effective heat transfer coefficient measurement during air impingement thawing using an inverse method","volume":"29","author":"Anderson","year":"2006","journal-title":"Int. J. Refrig."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib5","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.foodres.2011.11.025","article-title":"Effect of radiofrequency assisted freezing on meat microstructure and quality","volume":"46","author":"Anese","year":"2012","journal-title":"Food Res. Int."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib6","series-title":"Freezing of Vegetables and Fruits","author":"Arthey","year":"1993"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib7","doi-asserted-by":"crossref","first-page":"1128","DOI":"10.1016\/S2095-3119(17)61735-0","article-title":"Heterologous expression of Lolium perenne antifreeze protein confers chilling tolerance in tomato","volume":"17","author":"Balamurugan","year":"2018","journal-title":"J.\u00a0Integr. Agric."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib8","first-page":"599","article-title":"The growth of ice crystals in an electric field","volume":"14","author":"Bartlett","year":"1963","journal-title":"J.\u00a0Appl. Math. Phys."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib9","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.jfoodeng.2014.12.016","article-title":"Effect of the number of orifices and operative variables on the heat and mass transfer in a hydrofluidization system with static spheres","volume":"153","author":"Belis","year":"2015","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib10","series-title":"IV Congreso Internacional de Ciencia y Tecnolog\u00eda de los Alimentos (CICYTAC)","article-title":"Fen\u00f3menos de transporte en un sistema de hidrofluidizaci\u00f3n afectado por el n\u00famero de orificios y las variables operativas","author":"Belis","year":"2012"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib11","series-title":"Efecto del n\u00famero de esferas est\u00e1ticas de alimento y de orificios en la transferencia de energ\u00eda en un sistema de hidrofluidizaci\u00f3n","author":"Belis","year":"2013"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib12","series-title":"IFT14 Annual Meeting and Food Expo. New Orleans, USA","article-title":"Heat and mass transfer in a hydrofluidization system with multiple spheres","author":"Belis","year":"2014"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib13","doi-asserted-by":"crossref","first-page":"413","DOI":"10.1016\/j.ifset.2004.06.001","article-title":"High pressure\u2013low temperature processing. Suggested definitions and terminology","volume":"5","author":"Benet","year":"2004","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib14","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/S0260-8774(99)00047-3","article-title":"Impinging jet drying of pressed fish cake","volume":"40","author":"Borquez","year":"1999","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib15","doi-asserted-by":"crossref","first-page":"2153","DOI":"10.3389\/fpls.2017.02153","article-title":"Ice-binding proteins in plants","volume":"8","author":"Bredow","year":"2017","journal-title":"Front. Plant Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib16","doi-asserted-by":"crossref","first-page":"439","DOI":"10.1080\/08957959.2014.981262","article-title":"Inactivation of Escherichia coli in milk by high pressure processing at low and subzero temperatures","volume":"34","author":"Bulut","year":"2014","journal-title":"High Pres. Res."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib17","series-title":"Food Science and Technology Monographs","first-page":"111","article-title":"Water relations of foods","author":"Burke","year":"1975"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib18","doi-asserted-by":"crossref","first-page":"2243","DOI":"10.1021\/la504792n","article-title":"Electrofreezing of water droplets under electrowetting fields","volume":"31","author":"Carpenter","year":"2015","journal-title":"Langmuir"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib19","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1016\/j.cryobiol.2018.06.010","article-title":"Natural deep eutectic systems as alternative nontoxic cryoprotective agents","volume":"83","author":"Castro","year":"2018","journal-title":"Cryobiology"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib20","doi-asserted-by":"crossref","first-page":"453","DOI":"10.1081\/FRI-100102319","article-title":"Pressure-assisted freezing and thawing: principles and potential applications","volume":"16","author":"Cheftel","year":"2000","journal-title":"Food Rev. Int."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib21","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.ijrefrig.2014.04.017","article-title":"Effect of ultrasound irradiation on some freezing parameters of ultrasound-assisted immersion freezing of strawberries","volume":"44","author":"Cheng","year":"2014","journal-title":"Int. J. Refrig."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib22","doi-asserted-by":"crossref","first-page":"576","DOI":"10.1016\/j.ultsonch.2015.04.015","article-title":"The principles of ultrasound and its application in freezing related processes of food materials: a review","volume":"27","author":"Cheng","year":"2015","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib23","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1016\/S0260-8774(00)00090-X","article-title":"Freezing and ice crystals formed in a cylindrical food model: part II. Comparison between freezing at atmospheric pressure and pressure-shift freezing","volume":"46","author":"Chevalier","year":"2000","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib24","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1016\/S1466-8564(00)00024-2","article-title":"Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus): evaluation of pressure shift freezing vs. air-blast freezing","volume":"1","author":"Chevalier","year":"2000","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib25","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.tifs.2017.05.014","article-title":"Microwave-assisted food processing technologies for enhancing product quality and process efficiency: a review of recent developments","volume":"67","author":"Chizoba Ekezie","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib26","doi-asserted-by":"crossref","DOI":"10.1103\/PhysRevLett.95.085701","article-title":"Freezing transition of interfacial water at room temperature under electric fields","volume":"95","author":"Choi","year":"2005","journal-title":"Phys. Rev. Lett."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib27","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1016\/j.lwt.2015.11.054","article-title":"Effects of pressure-shift freezing conditions on the quality characteristics and histological changes of pork","volume":"67","author":"Choi","year":"2016","journal-title":"LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.)"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib28","doi-asserted-by":"crossref","first-page":"1701","DOI":"10.1104\/pp.111.178426","article-title":"Are natural deep eutectic solvents the missing link in understanding cellular metabolism and physiology?","volume":"156","author":"Choi","year":"2011","journal-title":"Plant Physiol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib29","doi-asserted-by":"crossref","first-page":"27","DOI":"10.5851\/kosfa.2015.35.1.27","article-title":"Changes in ultrastructure and sensory characteristics on electro-magnetic and air blast freezing of beef during frozen storage","volume":"35","author":"Choi","year":"2015","journal-title":"Korean J. Food Sci. Anim. Resour."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib30","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1016\/j.ifset.2013.01.009","article-title":"Effects of power ultrasound on immersion freezing parameters of potatoes","volume":"18","author":"Comandini","year":"2013","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib31","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.aca.2012.12.019","article-title":"Natural deep eutectic solvents as new potential media for green technology","volume":"766","author":"Dai","year":"2013","journal-title":"Anal. Chim. Acta"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib32","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1016\/j.ifset.2016.07.028","article-title":"Effect of freezing under electrostatic field on the quality of lamb meat","volume":"37","author":"Dalvi-Isfahan","year":"2016","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib33","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1016\/j.ifset.2017.06.013","article-title":"Effect of freezing under electrostatic field on selected properties of an agar gel","volume":"42","author":"Dalvi-Isfahan","year":"2017","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib34","doi-asserted-by":"crossref","first-page":"222","DOI":"10.1016\/j.jfoodeng.2016.10.001","article-title":"Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields","volume":"195","author":"Dalvi-Isfahan","year":"2017","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib35","series-title":"Cryopreservation and Freeze-Drying Protocols","author":"Day","year":"2007"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib36","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/S0260-8774(00)00112-6","article-title":"Heat and mass transfer models for predicting freezing processes \u2013 a review","volume":"47","author":"Delgado","year":"2001","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib37","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1007\/s11947-008-0111-9","article-title":"Influence of ultrasound on freezing rate of immersion-frozen apples","volume":"2","author":"Delgado","year":"2009","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib38","doi-asserted-by":"crossref","first-page":"7200","DOI":"10.1007\/s13197-015-1843-y","article-title":"Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles","volume":"52","author":"Derossi","year":"2015","journal-title":"J.\u00a0Food Sci. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib39","doi-asserted-by":"crossref","first-page":"1073","DOI":"10.1126\/science.163.3871.1073","article-title":"Freezing resistance in some Antarctic fishes","volume":"163","author":"Devries","year":"1969","journal-title":"Science"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib40","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1016\/j.foodchem.2014.11.027","article-title":"Extraction, purification and identification of antifreeze proteins from cold acclimated malting barley (Hordeum vulgare L.)","volume":"175","author":"Ding","year":"2015","journal-title":"Food Chem."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib41","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1175\/1520-0469(1975)032<0375:HFNIEF>2.0.CO;2","article-title":"Heterogeneous freezing nucleation in electric fields","volume":"32","author":"Doolittle","year":"1975","journal-title":"J.\u00a0Atmos. Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib42","doi-asserted-by":"crossref","first-page":"530","DOI":"10.1002\/andp.18621901203","article-title":"Ueber das Gefrieren des Wassers und \u00fcber die Bildung des Hagels","volume":"190","author":"Dufour","year":"1862","journal-title":"Ann. Phys."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib43","doi-asserted-by":"crossref","first-page":"1846","DOI":"10.1242\/jeb.116905","article-title":"Animal ice-binding (antifreeze) proteins and glycolipids: an overview with emphasis on physiological function","volume":"218","author":"Duman","year":"2015","journal-title":"J.\u00a0Exp. Biol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib44","doi-asserted-by":"crossref","first-page":"920","DOI":"10.1016\/j.jfoodeng.2006.03.012","article-title":"Air-impingement cooling of boiled eggs: analysis of flow visualization and heat transfer","volume":"79","author":"Erdogdu","year":"2007","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib45","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1016\/j.jfoodeng.2005.02.021","article-title":"Mathematical modeling of air-impingement cooling of finite slab shaped objects and effect of spatial variation of heat transfer coefficient","volume":"71","author":"Erdogdu","year":"2005","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib46","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1016\/j.ijrefrig.2018.12.011","article-title":"Evaluation of the static electric field effects on freezing parameters of some food systems","volume":"99","author":"Fallah-Joshaqani","year":"2019","journal-title":"Int. J. Refrig."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib47","doi-asserted-by":"crossref","first-page":"510","DOI":"10.1016\/j.foodhyd.2005.04.004","article-title":"High-pressure shift freezing versus high-pressure assisted freezing: effects on the microstructure of a food model","volume":"20","author":"Fern\u00e1ndez","year":"2006","journal-title":"Food Hydrocoll."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib48","series-title":"New Applications of Refrigeration to Fruit and Vegetables Processing \u2013 Proceedings of IIR Conference, Istanbul (Turkey), Refrigeration Science and Technology","first-page":"85","article-title":"Quick freezing of vegetables by hydrofluidization","author":"Fikiin","year":"1994"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib49","series-title":"Method and System for Immersion Cooling and Freezing of Foodstuffs by Hydrofluidization","author":"Fikiin","year":"1985"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib50","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/0956-7135(92)90100-O","article-title":"New method and fluidized water system for intensive chilling and freezing of fish","volume":"3","author":"Fikiin","year":"1992","journal-title":"Food Contr."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib51","series-title":"Novelties of Food Freezing Research in Europe and Beyond","author":"Fikiin","year":"2003"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib52","series-title":"Individual Quick Freezing of Foods by Hydrofluidisation and Pumpable Ice Slurries","author":"Fikiin","year":"1998"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib53","series-title":"Fine-crystalline Ice Slurries as a Basis of Advanced Industrial Technologies: State of the Art and Future Prospects","author":"Fikiin","year":"2002"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib54","series-title":"Is Frozen Food Staging a Comeback? 'Frozen Meals Are the Original Meal Kit'","author":"Foodnavigator","year":"2019"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib55","doi-asserted-by":"crossref","first-page":"122","DOI":"10.1111\/j.1365-2621.1998.tb15690.x","article-title":"High-pressure-freezing effects on textural quality of Chinese cabbage","volume":"63","author":"Fuchigami","year":"1998","journal-title":"J.\u00a0Food Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib56","doi-asserted-by":"crossref","first-page":"804","DOI":"10.1111\/j.1365-2621.1997.tb15459.x","article-title":"High-pressure-freezing effects on textural quality of carrots","volume":"62","author":"Fuchigami","year":"1997","journal-title":"J.\u00a0Food Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib57","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/S1466-8564(02)00007-3","article-title":"Trehalose and hydrostatic pressure effects on the structure and sensory properties of frozen tofu (soybean curd)","volume":"3","author":"Fuchigami","year":"2002","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib58","doi-asserted-by":"crossref","first-page":"828","DOI":"10.1111\/j.1365-2621.1997.tb15465.x","article-title":"Structural and textural changes in kinu-tofu due to high-pressure-freezing","volume":"62","author":"Fuchigami","year":"1997","journal-title":"J.\u00a0Food Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib59","doi-asserted-by":"crossref","first-page":"895","DOI":"10.1016\/S0268-005X(03)00111-5","article-title":"Texture and structure of high-pressure-frozen gellan gum gel","volume":"17","author":"Fuchigami","year":"2003","journal-title":"Food Hydrocoll."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib60","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1016\/0924-2244(93)90032-6","article-title":"Freezing proceseses used in the food industry","volume":"4","author":"George","year":"1993","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib61","doi-asserted-by":"crossref","first-page":"9542","DOI":"10.1021\/acssuschemeng.7b01707","article-title":"How do animals survive extreme temperature amplitudes? The role of natural deep eutectic solvents","volume":"5","author":"Gertrudes","year":"2017","journal-title":"ACS Sustain. Chem. Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib62","doi-asserted-by":"crossref","first-page":"5130","DOI":"10.1021\/jf400541q","article-title":"Engineering functional nanothin multilayers on food packaging: ice-nucleating polyethylene films","volume":"61","author":"Gezgin","year":"2013","journal-title":"J.\u00a0Agric. Food Chem."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib63","series-title":"Optimisation of Crust Freezing in Meat Processing via Computational Fluid Dynamics","author":"Greiciunas","year":"2019"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib64","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.ifset.2017.12.012","article-title":"Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout (Oncorhynchus mykiss) fillet","volume":"47","author":"Hafezparast-Moadab","year":"2018","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib65","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1111\/j.1365-2818.1992.tb01484.x","article-title":"An improved cryofixation method: cryoquenching of small tissue blocks during microwave irradiation","volume":"165","author":"Hanyu","year":"1992","journal-title":"J.\u00a0Microsc."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib66","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1016\/j.foodres.2011.12.018","article-title":"Ice structuring proteins from plants: mechanism of action and food application","volume":"46","author":"Hassas-Roudsari","year":"2012","journal-title":"Food Res. Int."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib67","doi-asserted-by":"crossref","first-page":"1082","DOI":"10.1021\/acs.accounts.7b00528","article-title":"Bioinspired materials for controlling ice nucleation, growth, and recrystallization","volume":"51","author":"He","year":"2018","journal-title":"Acc. Chem. Res."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib68","doi-asserted-by":"crossref","first-page":"405","DOI":"10.1023\/A:1008900812864","article-title":"Liver-specific and seasonal expression of transgenic Atlantic salmon harboring the winter flounder antifreeze protein gene","volume":"8","author":"Hew","year":"1999","journal-title":"Transgenic Res."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib69","series-title":"Method for Freezing and Freezer Using Variance of Magnetic Field or Electric Field","author":"Hiroshi","year":"1999"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib70","doi-asserted-by":"crossref","first-page":"8266","DOI":"10.1073\/pnas.1806996115","article-title":"Preordering of water is not needed for ice recognition by hyperactive antifreeze proteins","volume":"115","author":"Hudait","year":"2018","journal-title":"Proc. Natl. Acad. Sci. U. S. A."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib71","doi-asserted-by":"crossref","first-page":"4905","DOI":"10.1021\/jacs.8b01246","article-title":"Ice-nucleating and antifreeze proteins recognize ice through a diversity of anchored clathrate and ice-like motifs","volume":"140","author":"Hudait","year":"2018","journal-title":"J.\u00a0Am. Chem. Soc."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib72","doi-asserted-by":"crossref","first-page":"6127","DOI":"10.1063\/1.1803922","article-title":"Effect of the magnetic field on the melting transition of H2O and D2O measured by a high resolution and supersensitive differential scanning calorimeter","volume":"96","author":"Inaba","year":"2004","journal-title":"J.\u00a0Appl. Phys."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib73","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1016\/j.expthermflusci.2016.04.016","article-title":"Experimental average Nusselt number characteristics with inclined non-confined jet impingement of air for cooling application","volume":"77","author":"Ingole","year":"2016","journal-title":"Exp. Therm. Fluid Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib74","series-title":"Global Food Security and Wellness","article-title":"Ultrasound-assisted freezing of fruits and vegetables: design, development, and applications","author":"Islam","year":"2017"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib75","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/j.ijrefrig.2014.02.012","article-title":"The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms","volume":"42","author":"Islam","year":"2014","journal-title":"Int. J. Refrig."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib76","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1006\/cryo.1997.2016","article-title":"Novel microwave technology for cryopreservation of biomaterials by suppression of apparent ice formation","volume":"34","author":"Jackson","year":"1997","journal-title":"Cryobiology"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib77","first-page":"2234","article-title":"Effect of some parameters on freezing time of slab shaped foods under two impinging slot jets","volume":"8","author":"Jafari","year":"2008","journal-title":"J.\u00a0Appl. Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib78","doi-asserted-by":"crossref","first-page":"702","DOI":"10.1007\/s11947-014-1438-z","article-title":"The freezing characteristics of garlic bulbs (Allium sativum L.) frozen conventionally or with the assistance of an oscillating weak magnetic field","volume":"8","author":"James","year":"2015","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib79","first-page":"1","article-title":"Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes","volume":"309","author":"Jha","year":"2019","journal-title":"Food Chem."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib80","series-title":"Freezewave H2020 Project-Microwave Assisted Freezing of Potato","author":"Jha","year":"2018"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib81","article-title":"Advances of electro-freezing in food processing","volume":"23","author":"Jha","year":"2018","journal-title":"Curr. Opin. Food Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib82","doi-asserted-by":"crossref","first-page":"299","DOI":"10.3390\/cryst7100299","article-title":"An overview on magnetic field and electric field interactions with ice crystallisation; application in the case of frozen food","volume":"7","author":"Jha","year":"2017","journal-title":"Crystals"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib83","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.jcs.2013.11.010","article-title":"Hydration, polymerization and rheological properties of frozen gluten-water dough as influenced by thermostable ice structuring protein extract from Chinese privet (Ligustrum vulgare) leaves","volume":"59","author":"Jia","year":"2014","journal-title":"J.\u00a0Cereal. Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib84","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1016\/j.jfoodeng.2017.01.020","article-title":"Effects of high-voltage electrostatic field on the freezing behavior and quality of pork tenderloin","volume":"204","author":"Jia","year":"2017","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib85","doi-asserted-by":"crossref","first-page":"2373","DOI":"10.1021\/acs.jafc.6b03710","article-title":"A\u00a0novel approach to improve the efficiency of block freeze concentration using ice nucleation proteins with altered ice morphology","volume":"65","author":"Jin","year":"2017","journal-title":"J.\u00a0Agric. Food Chem."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib86","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1016\/j.foodres.2017.12.028","article-title":"Improved freeze drying efficiency by ice nucleation proteins with ice morphology modification","volume":"106","author":"Jin","year":"2018","journal-title":"Food Res. Intern."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib87","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.jfoodeng.2011.06.004","article-title":"Superchilling of food: a review","volume":"107","author":"Kaale","year":"2011","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib88","doi-asserted-by":"crossref","first-page":"164","DOI":"10.1016\/j.foodchem.2017.10.152","article-title":"Ice cream structure modification by ice-binding proteins","volume":"246","author":"Kaleda","year":"2018","journal-title":"Food Chem."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib89","doi-asserted-by":"crossref","first-page":"608","DOI":"10.3136\/nskkk1962.39.608","article-title":"Freezing of tofu (soybean curd) by pressure-shift freezing and its structure","volume":"39","author":"Kanda","year":"1992","journal-title":"J.\u00a0Jpn Soc. Food Sci. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib90","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.expthermflusci.2008.07.004","article-title":"Influence of spanwise pitch on local heat transfer distribution for in-line arrays of circular jets with spent air flow in two opposite directions","volume":"33","author":"Katti","year":"2008","journal-title":"Exp. Therm. Fluid Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib91","series-title":"Psychrophiles: From Biodiversity to Biotechnology","article-title":"Cryoprotectants and ice-binding proteins","author":"Kawahara","year":"2017"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib92","doi-asserted-by":"crossref","first-page":"388","DOI":"10.1016\/j.jfoodeng.2008.02.027","article-title":"Effect of some parameters of air-jet on pneumatic extraction of citrus juice and juice sacs","volume":"88","author":"Khazaei","year":"2008","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib93","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1016\/j.tifs.2011.04.011","article-title":"Water crystallization and its importance to freezing of foods: a review","volume":"22","author":"Kiani","year":"2011","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib94","doi-asserted-by":"crossref","first-page":"1238","DOI":"10.1016\/j.ultsonch.2012.04.009","article-title":"The effect of ultrasound irradiation on the convective heat transfer rate during immersion cooling of a stationary sphere","volume":"19","author":"Kiani","year":"2012","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib95","doi-asserted-by":"crossref","first-page":"321","DOI":"10.1016\/j.ultsonch.2015.02.015","article-title":"Experimental analysis and modeling of ultrasound assisted freezing of potato spheres","volume":"26","author":"Kiani","year":"2015","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib96","doi-asserted-by":"crossref","DOI":"10.5851\/kosfa.2014.34.1.33","article-title":"Effects of pressure-shift freezing on the structural and physical properties of gelatin hydrogel matrices","volume":"34","author":"Kim","year":"2014","journal-title":"Korean J. Food Sci. Anim. Resour."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib97","series-title":"Non-freezing Refrigerator","author":"Kim","year":"2013"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib98","article-title":"Impact of high hydrostatic pressure on phase transitions of foods","author":"Knorr","year":"1998","journal-title":"Food Technol. (USA)"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib99","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1002\/food.19960400306","article-title":"Pressure-shift freezing and its influence on texture, colour, microstructure and rehydration behaviour of potato cubes","volume":"40","author":"Koch","year":"1996","journal-title":"Food\/Nahrung"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib100","first-page":"205","article-title":"Numerical simulation for studying heat transfer in multi jet impingement on sparse and dense pin fin heat sinks","volume":"1","author":"Lakshmi Prasad","year":"2013","journal-title":"Int. J. Eng. Innov. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib101","series-title":"A\u00a0Numerical Study of Steady and Unsteady Flow and Heat Transfer From a Confined Slot Jet Impinging on a Constant Heat Flux Wall","author":"Lawal","year":"2015"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib102","first-page":"51","article-title":"Cong\u00e9lation-d\u00e9cong\u00e9lation \u00e0 haute pression: evolution des techniques en agroalimentaire","volume":"87","author":"Le Bail","year":"1997","journal-title":"Rev. Gen. Du. Froid"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib103","doi-asserted-by":"crossref","first-page":"504","DOI":"10.1016\/S0140-7007(01)00030-5","article-title":"High pressure freezing and thawing of foods: a review","volume":"25","author":"LeBail","year":"2002","journal-title":"Int. J. Refrig."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib104","doi-asserted-by":"crossref","first-page":"2099","DOI":"10.1016\/j.procbio.2015.09.014","article-title":"Antioxidative effect of recombinant ice-binding protein (rLeIBP) from Arctic yeast Glaciozyma sp. on lipid peroxidation of Korean beef","volume":"50","author":"Lee","year":"2015","journal-title":"Process Biochem."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib105","doi-asserted-by":"crossref","first-page":"396","DOI":"10.1006\/fstl.1999.0567","article-title":"Freezing kinetics of a model oil-in-water emulsion under high pressure or by pressure release. Impact on ice crystals and oil droplets","volume":"32","author":"L\u00e9vy","year":"1999","journal-title":"LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.)"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib106","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/S0260-8774(02)00102-4","article-title":"Effect of power ultrasound on freezing rate during immersion freezing of potatoes","volume":"55","author":"Li","year":"2002","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib107","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1016\/S0260-8774(01)00209-6","article-title":"Novel methods for rapid freezing and thawing of foods \u2013 a review","volume":"54","author":"Li","year":"2002","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib108","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1016\/S0924-2244(00)89110-4","article-title":"Bacterial ice nucleation and its potential application in the food industry","volume":"6","author":"Li","year":"1995","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib109","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1016\/j.jcs.2018.08.016","article-title":"Effects of recombinant carrot antifreeze protein from Pichia pastoris GS115 on the physicochemical properties of hydrated gluten during freeze-thawed cycles","volume":"83","author":"Liu","year":"2018","journal-title":"J.\u00a0Cereal. Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib110","doi-asserted-by":"crossref","first-page":"543","DOI":"10.1016\/j.lwt.2018.05.074","article-title":"Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality","volume":"96","author":"Liu","year":"2018","journal-title":"LWT"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib111","doi-asserted-by":"crossref","first-page":"105280","DOI":"10.1016\/j.foodhyd.2019.105280","article-title":"Preparation of high freeze-thaw stable wheat gluten-based emulsions by incorporated deep eutectic solvents","volume":"98","author":"Liu","year":"2020","journal-title":"Food Hydrocoll."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib112","doi-asserted-by":"crossref","first-page":"679","DOI":"10.1021\/acs.jnatprod.7b00945","article-title":"Natural deep eutectic solvents: properties, applications, and perspectives","volume":"81","author":"Liu","year":"2018","journal-title":"J.\u00a0Nat. Prod."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib113","doi-asserted-by":"crossref","first-page":"717","DOI":"10.1016\/j.ultsonch.2006.12.004","article-title":"Ultrasound-assisted crystallization (sonocrystallization)","volume":"14","author":"Luque De Castro","year":"2007","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib114","doi-asserted-by":"crossref","first-page":"4021","DOI":"10.1128\/AEM.70.7.4021-4029.2004","article-title":"Effect of high-pressure-induced ice I-to-ice III phase transitions on inactivation of Listeria innocua in frozen suspension","volume":"70","author":"Luscher","year":"2004","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib115","doi-asserted-by":"crossref","first-page":"754","DOI":"10.1016\/j.promfg.2017.02.097","article-title":"Investigation of the parameters governing the performance of jet impingement quick food freezing and cooling systems \u2013 a review","volume":"8","author":"Marazani","year":"2017","journal-title":"Procedia Manuf."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib116","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/S0309-1740(98)00038-2","article-title":"Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods","volume":"50","author":"Martino","year":"1998","journal-title":"Meat Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib117","doi-asserted-by":"crossref","first-page":"1162","DOI":"10.1021\/acs.jpclett.5b00281","article-title":"Investigation of the ice-binding site of an insect antifreeze protein using sum-frequency generation spectroscopy","volume":"6","author":"Meister","year":"2015","journal-title":"J.\u00a0Phys. Chem. Lett."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib118","series-title":"Freezing Method","author":"Mihara","year":"2012"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib119","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.ijrefrig.2014.10.025","article-title":"Emerging pulsed electric field (PEF) and static magnetic field (SMF) combination technology for food freezing","volume":"50","author":"Mok","year":"2015","journal-title":"Int. J. Refrig."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib120","first-page":"188","article-title":"Study of ice cream freezing process after treatment with ultrasound","volume":"4","author":"Mortazavi","year":"2008","journal-title":"World Appl. Sci. J."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib121","doi-asserted-by":"crossref","first-page":"e51902","DOI":"10.1371\/journal.pone.0051902","article-title":"Effect of a magnetic field on Drosophila under supercooled conditions","volume":"7","author":"Naito","year":"2012","journal-title":"PLoS One"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib122","first-page":"14","article-title":"Whole ovary cryopreservation applying supercooling under magnetic field","volume":"5","author":"Niino","year":"2012","journal-title":"Mech. Eng. Cryopreserv. Reprod. Tech."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib123","doi-asserted-by":"crossref","first-page":"879","DOI":"10.1016\/j.foodres.2009.03.015","article-title":"Controlled ice nucleation under high voltage DC electrostatic field conditions","volume":"42","author":"Orlowska","year":"2009","journal-title":"Food Res. Intern."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib124","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1016\/j.jfoodeng.2018.05.019","article-title":"Sensitivity analysis using a model based on computational fluid dynamics, discrete element method and discrete phase model to study a food hydrofluidization system","volume":"237","author":"Orona","year":"2018","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib125","doi-asserted-by":"crossref","first-page":"466","DOI":"10.1111\/j.1365-2621.2000.tb16029.x","article-title":"Preservation of microstructure in peach and mango during high-pressure-shift freezing","volume":"65","author":"Otero","year":"2000","journal-title":"J.\u00a0Food Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib126","doi-asserted-by":"crossref","first-page":"646","DOI":"10.1111\/1541-4337.12202","article-title":"Effects of magnetic fields on freezing: application to biological products","volume":"15","author":"Otero","year":"2016","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib127","doi-asserted-by":"crossref","first-page":"1030","DOI":"10.1021\/bp000122v","article-title":"High-pressure shift freezing. Part 1. Amount of ice instantaneously formed in the process","volume":"16","author":"Otero","year":"2000","journal-title":"Biotechnol. Prog."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib128","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1016\/j.jfoodeng.2004.12.015","article-title":"High-pressure-shift freezing: main factors implied in the phase transition time","volume":"72","author":"Otero","year":"2006","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib129","first-page":"338","article-title":"Contrasting effects of high-pressure-assisted freezing and conventional air-freezing on eggplant tissue microstructure","volume":"206","author":"Otero","year":"1998","journal-title":"Eur. Food Res. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib130","article-title":"Impingement in food processing","author":"Ovadia","year":"1998","journal-title":"Food Technol. (USA)"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib131","series-title":"Highly-efficient Freezing Apparatus and Highly-Efficient Freezing Method","author":"Owada","year":"2007"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib132","series-title":"Super-quick Freezing Method and Apparatus Therefor","author":"Owada","year":"2001"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib133","series-title":"Quick Freezing Apparatus and Quick Freezing Method","author":"Owada","year":"2010"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib134","doi-asserted-by":"crossref","first-page":"1063","DOI":"10.1021\/sc500096j","article-title":"Natural deep eutectic solvents\u2013solvents for the 21st century","volume":"2","author":"Paiva","year":"2014","journal-title":"ACS Sustain. Chem. Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib135","doi-asserted-by":"crossref","first-page":"e1501630","DOI":"10.1126\/sciadv.1501630","article-title":"Ice-nucleating bacteria control the order and dynamics of interfacial water","volume":"2","author":"Pandey","year":"2016","journal-title":"Sci. Adv."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib136","doi-asserted-by":"crossref","first-page":"3571","DOI":"10.1016\/j.physb.2008.05.032","article-title":"The changes of macroscopic features and microscopic structures of water under influence of magnetic field","volume":"403","author":"Pang","year":"2008","journal-title":"Phys. B Condens. Matter"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib137","doi-asserted-by":"crossref","first-page":"1621","DOI":"10.1007\/s11433-008-0182-7","article-title":"Investigation of changes in properties of water under the action of a magnetic field","volume":"51","author":"Pang","year":"2008","journal-title":"Sci. China G"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib138","doi-asserted-by":"crossref","first-page":"358","DOI":"10.1016\/j.jfoodeng.2008.07.004","article-title":"Design and construction of a hydrofluidization system. Study of the heat transfer on a stationary sphere","volume":"90","author":"Peralta","year":"2009","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib139","doi-asserted-by":"crossref","first-page":"501","DOI":"10.1016\/j.jfoodeng.2011.10.032","article-title":"Mathematical modeling of the heat and mass transfer in a stationary potato sphere impinged by a single round liquid jet in a hydrofluidization system","volume":"109","author":"Peralta","year":"2012","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib140","doi-asserted-by":"crossref","first-page":"378","DOI":"10.1007\/s11483-009-9136-5","article-title":"Ice morphology: fundamentals and technological applications in foods","volume":"4","author":"Petzold","year":"2009","journal-title":"Food Biophys."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib141","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.foodchem.2019.03.055","article-title":"Extraction of antifreeze proteins from cold acclimated leaves of Drimys angustifolia and their application to star fruit (Averrhoa carambola) freezing","volume":"289","author":"Provesi","year":"2019","journal-title":"Food Chem."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib142","doi-asserted-by":"crossref","first-page":"5695","DOI":"10.1007\/s00253-018-8996-3","article-title":"Effects of natural deep eutectic solvents on lactic acid bacteria viability during cryopreservation","volume":"102","author":"Qiao","year":"2018","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib143","first-page":"931","article-title":"Effects of natural deep eutectic solvents on the viability of Streptococcus thermophilus during freeze-drying period","volume":"41","author":"Qiao","year":"2018","journal-title":"J.\u00a0Nanjing Agric. Univ."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib144","doi-asserted-by":"crossref","first-page":"649","DOI":"10.1515\/zna-1951-1115","article-title":"Eiskeimbildung durch dielektrische Polarisation","volume":"6","author":"Rau","year":"1951","journal-title":"Z.\u00a0Naturforsch."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib145","doi-asserted-by":"crossref","first-page":"2589","DOI":"10.1073\/pnas.74.6.2589","article-title":"Adsorption inhibition as a mechanism of freezing resistance in polar fishes","volume":"74","author":"Raymond","year":"1977","journal-title":"Proc. Natl. Acad. Sci. U. S. A."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib146","first-page":"110","article-title":"Fundamental physicochemical aspects of freezing","volume":"37","author":"Reid","year":"1983","journal-title":"Food Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib147","series-title":"Frozen Food Market Size, Share & Trends Report","author":"Research Grand View","year":"2019"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib148","doi-asserted-by":"crossref","DOI":"10.1590\/1981-6723.21818","article-title":"Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)","volume":"22","author":"Rosa","year":"2019","journal-title":"Braz. J. Food Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib149","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.ijrefrig.2017.04.017","article-title":"Numerical modelling of an innovative microwave assisted freezing process","volume":"80","author":"Sadot","year":"2017","journal-title":"Int. J. Refrig."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib150","doi-asserted-by":"crossref","first-page":"458","DOI":"10.1126\/science.133.3451.458","article-title":"Effect of electrostatic field on freezing of supercooled water and insects","volume":"133","author":"Salt","year":"1961","journal-title":"Science"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib151","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1016\/S0260-8774(01)00198-4","article-title":"Analysis of impingement freezers performance","volume":"54","author":"Salvadori","year":"2002","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib152","series-title":"Novel Food Processing Technologies","article-title":"Freezing and thawing of foods under pressure","author":"Sanz","year":"2004"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib153","doi-asserted-by":"crossref","first-page":"1037","DOI":"10.1021\/bp0001213","article-title":"High-pressure shift freezing. Part 2. Modeling of freezing times for a finite cylindrical model","volume":"16","author":"Sanz","year":"2000","journal-title":"Biotechnol. Prog."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib154","doi-asserted-by":"crossref","first-page":"873","DOI":"10.1016\/j.lwt.2004.04.005","article-title":"Air impingement technology for food processing: visualization studies","volume":"37","author":"Sarkar","year":"2004","journal-title":"LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.)"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib155","series-title":"Freezer, Freezing Method and Frozen Objects","author":"Sato","year":"2008"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib156","first-page":"317","article-title":"Freezing of potato cylinders during high pressure treatment","volume":"222","author":"Schl\u00fcter","year":"1998","journal-title":"Spec. Publ. Roy. Soc. Chem."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib157","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1007\/BF01243721","article-title":"Effect of weak magnetic fields on the properties of water and ice","volume":"31","author":"Semikhina","year":"1988","journal-title":"Sov. Phys. J."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib158","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1016\/S0166-1280(02)00111-2","article-title":"Electric field induced transitions in water clusters","volume":"593","author":"Shevkunov","year":"2002","journal-title":"J.\u00a0Mol. Struct.: THEOCHEM"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib159","doi-asserted-by":"crossref","first-page":"430","DOI":"10.1016\/j.jcs.2013.01.010","article-title":"Improvement to baking quality of frozen bread dough by novel zein-based ice nucleation films","volume":"57","author":"Shi","year":"2013","journal-title":"J.\u00a0Cereal. Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib160","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1016\/j.jcs.2012.11.010","article-title":"A\u00a0novel approach for improving yeast viability and baking quality of frozen dough by adding biogenic ice nucleators from Erwinia herbicola","volume":"57","author":"Shi","year":"2013","journal-title":"J.\u00a0Cereal. Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib161","doi-asserted-by":"crossref","first-page":"10456","DOI":"10.1021\/am4016457","article-title":"Improving ice nucleation activity of zein film through layer-by-layer deposition of extracellular ice nucleators","volume":"5","author":"Shi","year":"2013","journal-title":"ACS Appl. Mater. Interfaces"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib162","series-title":"Air Impingement Cooling of Cylindrical Objects Using Slot Jets","first-page":"89","author":"Singh","year":"2008"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib163","doi-asserted-by":"crossref","first-page":"585","DOI":"10.1016\/j.foodhyd.2019.04.007","article-title":"Cryoprotective effect of an antifreeze protein purified from Tenebrio molitor larvae on vegetables","volume":"94","author":"Song","year":"2019","journal-title":"Food Hydrocoll."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib164","doi-asserted-by":"crossref","first-page":"1089","DOI":"10.1021\/jp110437x","article-title":"Externally applied electric fields up to 1.6\u00a0\u00d7 105 V\/m do not affect the homogeneous nucleation of ice in supercooled water","volume":"115","author":"Stan","year":"2010","journal-title":"J.\u00a0Phys. Chem. B"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib165","doi-asserted-by":"crossref","first-page":"268","DOI":"10.1007\/s11741-006-0127-1","article-title":"Effect of an external electric field on liquid water using molecular dynamics simulation with a flexible potential","volume":"10","author":"Sun","year":"2006","journal-title":"J.\u00a0Shanghai Univ. (Engl. Ed.)"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib166","series-title":"2006 IEEE 8th International Conference on Properties & Applications of Dielectric Materials","first-page":"774","article-title":"Effect of alternated electric field on the ice formation during freezing process of 0.9% K2MnO4 water","author":"Sun","year":"2006"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib167","series-title":"2006 IEEE 8th International Conference on Properties & Applications of Dielectric Materials","first-page":"770","article-title":"The mechanism analysis of NaCl solution ice formation suppressed by electric field","author":"Sun","year":"2006"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib168","first-page":"371","article-title":"Experimental investigation of effectiveness of magnetic field on food freezing process","volume":"26","author":"Suzuki","year":"2011","journal-title":"Trans. Jpn. Soc. Refrig. Air Cond. Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib169","doi-asserted-by":"crossref","first-page":"570","DOI":"10.1080\/10408398.2012.667849","article-title":"Enhancement of food processes by ultrasound: a review","volume":"55","author":"Tao","year":"2015","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib170","doi-asserted-by":"crossref","first-page":"527","DOI":"10.1016\/S0268-005X(01)00133-3","article-title":"Pressure-shift freezing of o\/w emulsions: influence of fructose and sodium alginate on undercooling, nucleation, freezing kinetics and ice crystal size distribution","volume":"16","author":"Thiebaud","year":"2002","journal-title":"Food Hydrocoll."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib171","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1016\/j.tifs.2019.11.009","article-title":"Naturally sourced biosubstances for regulating freezing points in food researches: fundamentals, current applications and future trends","volume":"95","author":"Tian","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib172","doi-asserted-by":"crossref","first-page":"180","DOI":"10.3390\/biom9050180","article-title":"Laboratory-scale isolation of insect antifreeze protein for cryobiology","volume":"9","author":"Tomalty","year":"2019","journal-title":"Biomolecules"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib173","doi-asserted-by":"crossref","first-page":"636","DOI":"10.1016\/j.bbrc.2014.08.138","article-title":"Perturbation of bacterial ice nucleation activity by a grass antifreeze protein","volume":"452","author":"Tomalty","year":"2014","journal-title":"Biochem. Biophys. Res. Commun."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib174","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1016\/j.jfoodeng.2005.10.006","article-title":"Metastable phases during high-pressure\u2013low-temperature processing of potatoes and their impact on quality-related parameters","volume":"78","author":"Urrutia-Benet","year":"2007","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib175","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/j.molliq.2003.09.011","article-title":"Reorientational relaxation and rotational\u2013translational coupling in water clusters in a dc external electric field","volume":"110","author":"Vegiri","year":"2004","journal-title":"J.\u00a0Mol. Liq."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib176","doi-asserted-by":"crossref","first-page":"4175","DOI":"10.1063\/1.1388545","article-title":"A\u00a0molecular dynamics study of structural transitions in small water clusters in the presence of an external electric field","volume":"115","author":"Vegiri","year":"2001","journal-title":"J.\u00a0Chem. Phys."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib177","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1186\/s12866-018-1214-8","article-title":"Antarctic yeasts: analysis of their freeze-thaw tolerance and production of antifreeze proteins, fatty acids and ergosterol","volume":"18","author":"Villarreal","year":"2018","journal-title":"BMC Microbiol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib178","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.ijthermalsci.2015.08.009","article-title":"Influence of jet temperature and nozzle shape on the heat transfer distribution between a smooth plate and impinging air jets","volume":"99","author":"Vinze","year":"2016","journal-title":"Int. J. Therm. Sci."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib179","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/j.jfoodeng.2019.02.024","article-title":"Effects of high-voltage electric field produced by an improved electrode system on freezing behaviors and selected properties of agarose gel","volume":"254","author":"Wang","year":"2019","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib180","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1016\/j.cryobiol.2007.10.173","article-title":"Effects of dipole polarization of water molecules on ice formation under an electrostatic field","volume":"56","author":"Wei","year":"2008","journal-title":"Cryobiology"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib181","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.compfluid.2017.05.012","article-title":"Effects of nozzle arrangement on uniformity of multiple impinging jets heat transfer in a fast cooling simulation device","volume":"164","author":"Wen","year":"2018","journal-title":"Comput. Fluids"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib182","series-title":"Influence of Freezing and Thawing Methods on Textural Quality of Thawed Frozen Potato Slices","author":"Wickramasinghe","year":"2014"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib183","series-title":"Refrigeration & Air Conditioning Technology: Introduction","author":"William","year":"2005"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib184","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1080\/07373930903202077","article-title":"Effects of electric and magnetic field on freezing and possible relevance in freeze drying","volume":"28","author":"Woo","year":"2010","journal-title":"Dry. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib185","doi-asserted-by":"crossref","first-page":"346","DOI":"10.1016\/j.foodchem.2017.12.035","article-title":"Antioxidant and anti-freezing peptides from salmon collagen hydrolysate prepared by bacterial extracellular protease","volume":"248","author":"Wu","year":"2018","journal-title":"Food Chem."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib186","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1016\/j.ifset.2013.06.011","article-title":"Effect of static electric field on ice crystal size reduction during freezing of pork meat","volume":"20","author":"Xanthakis","year":"2013","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib187","series-title":"Evaluation of microwave assisted freezing (MAF) impact on meat and fish matrices","author":"Xanthakis","year":"2018"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib188","doi-asserted-by":"crossref","first-page":"176","DOI":"10.1016\/j.ifset.2014.04.003","article-title":"Development of an innovative microwave assisted food freezing process","volume":"26","author":"Xanthakis","year":"2014","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib189","series-title":"Freezewave - Innovative and Low Energy Microwave Assisted Freezing Process for High Quality Foods","author":"Xanthakis","year":"2015"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib190","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1016\/j.ijrefrig.2013.12.016","article-title":"The effects of ultrasound-assisted freezing on the freezing time and quality of broccoli (Brassica oleracea L. var. botrytis L.) during immersion freezing","volume":"41","author":"Xin","year":"2014","journal-title":"Int. J. Refrig."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib191","doi-asserted-by":"crossref","first-page":"316","DOI":"10.1016\/j.ultsonch.2015.04.014","article-title":"Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish","volume":"27","author":"Xu","year":"2015","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib192","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ijrefrig.2014.07.009","article-title":"Influence of power ultrasound on ice nucleation of radish cylinders during ultrasound-assisted immersion freezing","volume":"46","author":"Xu","year":"2014","journal-title":"Int. J. Refrig."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib193","series-title":"Ultrasound: Advances for Food Processing and Preservation","article-title":"Chapter 12 - food freezing assisted with ultrasound","author":"Xu","year":"2017"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib194","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1139\/w97-126","article-title":"Isolation and characterization of an antifreeze protein with ice nucleation activity from the plant growth promoting rhizobacterium Pseudomonas putida GR12-2","volume":"44","author":"Xu","year":"1998","journal-title":"Can. J. Microbiol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib195","first-page":"141","article-title":"Fracture properties and microstructure of chicken breasts frozen by electromagnetic freezing","volume":"56","author":"Yamamoto","year":"2005","journal-title":"J.\u00a0Home Econ. Jpn."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib196","doi-asserted-by":"crossref","DOI":"10.1177\/1687814019835040","article-title":"Air-impingement freezing of peeled shrimp: analysis of flow field, heat transfer, and freezing time","volume":"11","author":"Yang","year":"2019","journal-title":"Adv. Mech. Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib197","doi-asserted-by":"crossref","first-page":"2199","DOI":"10.1016\/S0017-9310(98)00337-8","article-title":"An experimental study of slot jet impingement cooling on concave surface: effects of nozzle configuration and curvature","volume":"42","author":"Yang","year":"1999","journal-title":"Int. J. Heat Mass Tran."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib198","doi-asserted-by":"crossref","first-page":"134703","DOI":"10.1063\/1.3498747","article-title":"Magnetic freezing of confined water","volume":"133","author":"Zhang","year":"2010","journal-title":"J.\u00a0Chem. Phys."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib199","doi-asserted-by":"crossref","first-page":"2842","DOI":"10.1080\/10408398.2018.1482528","article-title":"Using power ultrasound to accelerate food freezing processes: effects on freezing efficiency and food microstructure","volume":"58","author":"Zhang","year":"2018","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib200","doi-asserted-by":"crossref","first-page":"1414","DOI":"10.1016\/j.lwt.2010.04.019","article-title":"Addition of ice-nucleation active bacteria: Pseudomonas syringae pv. panici on freezing of solid model food","volume":"43","author":"Zhang","year":"2010","journal-title":"LWT-Food Sci. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib201","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.atmosres.2016.04.001","article-title":"Role of the electric double layer in the ice nucleation of water droplets under an electric field","volume":"178","author":"Zhang","year":"2016","journal-title":"Atmos. Res."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib202","doi-asserted-by":"crossref","first-page":"1746","DOI":"10.1007\/s11947-016-1750-x","article-title":"Purification and identification of antifreeze protein from cold-acclimated oat (Avena sativa L.) and the cryoprotective activities in ice cream","volume":"9","author":"Zhang","year":"2016","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib203","series-title":"Ultrasonic Assistance of Food Freezing","author":"Zheng","year":"2005"},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib204","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1016\/j.tifs.2005.08.010","article-title":"Innovative applications of power ultrasound during food freezing processes\u2014a review","volume":"17","author":"Zheng","year":"2006","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib205","doi-asserted-by":"crossref","first-page":"3259","DOI":"10.1007\/s11947-014-1318-6","article-title":"Optimization of covalent immobilization of extracellular ice nucleators from Erwinia herbicola on magnetic Fe 3 O 4\/chitosan nanoparticles for potential application in freeze concentration","volume":"7","author":"Zhou","year":"2014","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib206","first-page":"1408","article-title":"Supercooling and crystallization of water under DC magnetic fields","volume":"63","author":"Zhou","year":"2012","journal-title":"CIE J."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib207","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.jfoodeng.2004.02.035","article-title":"Ice-crystal formation in gelatin gel during pressure shift versus conventional freezing","volume":"66","author":"Zhu","year":"2005","journal-title":"J.\u00a0Food Eng."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib208","doi-asserted-by":"crossref","first-page":"768","DOI":"10.1111\/j.1365-2621.2007.01575.x","article-title":"Application of a biogenic extra cellular ice nucleator for food processing: effects on the freeze-thaw stability of fish actomyosin from tilapia","volume":"42","author":"Zhu","year":"2007","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib209","doi-asserted-by":"crossref","first-page":"544","DOI":"10.1115\/1.1861921","article-title":"Impingement heat transfer: correlations and numerical modeling","volume":"127","author":"Zuckerman","year":"2005","journal-title":"J.\u00a0Heat Tran."},{"key":"10.1016\/B978-0-08-100596-5.23035-7_bib210","doi-asserted-by":"crossref","first-page":"565","DOI":"10.1016\/S0065-2717(06)39006-5","article-title":"Jet impingement heat transfer: physics, correlations, and numerical modeling","volume":"39","author":"Zuckerman","year":"2006","journal-title":"Adv. Heat Tran."}],"container-title":["Innovative Food Processing Technologies"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780081005965230357?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780081005965230357?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2021,3,9]],"date-time":"2021-03-09T22:15:39Z","timestamp":1615328139000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/B9780081005965230357"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021]]},"ISBN":["9780128157824"],"references-count":210,"URL":"https:\/\/doi.org\/10.1016\/b978-0-08-100596-5.23035-7","relation":{},"subject":[],"published":{"date-parts":[[2021]]}}}