Magnetic field-assisted immersion freezing preserves starch structure and quality of fresh waxy corn puree.

However, as magnetic field intensity increased, TPC , TFC , FRAP , DPPH , and ABTS values exhibited a decreasing trend, indicating that excessively high magnetic field intensities did not confer additional benefits for the retention of phenolic compounds or the maintenance of antioxidant capacity. 3.3 Effects of different freezing methods on the textural quality of FCP 3.3.1 Color and texture characteristics Color is a critical quality attribute of foods and strongly influences consumer acceptance ( Zhang et al., 2025 ).

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