destroying cells and making their texture soft. Frozen leafy greens are safe to eat but may not be pleasant to the palate.

As the temperature drops, extracellular water begins to freeze, leaving behind a slush of concentrated solutes. In an attempt to dilute those solutes, water rushes out of the cell (3), causing ...

Typically, freezing some foods will increase their shelf life ... The water content causes the cells in noodles and grains to burst, resulting in pasty, gloopy leftovers that can't be salvaged ...

Still, in the frozen food fails category ... Freezing lettuce damages the cell walls as ice forms. Once thawed, lettuce ...

Niranjan says this happens because the ice crystals that form during freezing can damage the cells in food, which changes its structure. “And this can’t be undone,” he says. That said ...