ShareANTIFREEZE GLYCOPROTEIN ACTIVITY AS A FUNCTION OF ICE CRYSTALLINE HABIT.
Author(s) : BURCHAM T. S.
Type of article: Article
Summary
THE LOW MOLECULAR WEIGHT GLYCOPEPTIDES OF THE ANTIFREEZE GLYCOPROTEIN ISOLATED FROM ANTARCTIC FISH BLOOD DISPLAY A DECREASE IN ACTIVITY WHEN THE FREEZING TEMPERATURE IS DETERMINED IN THE PRESENCE OF ICE GROWN AT 267 K (-6 DEG C) AS COMPARED WITH ICE GROWN AT 272 K (-1 DEG C).
Details
- Original title: ANTIFREEZE GLYCOPROTEIN ACTIVITY AS A FUNCTION OF ICE CRYSTALLINE HABIT.
- Record ID : 1983-0956
- Languages: English
- Source: Cryo-Letters - vol. 3 - n. 3
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Ice; Protein; Fish; Freezing
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COMPARISONS OF THE FREEZING AND MELTING CHARACT...
- Author(s) : KNAUF M. J.
- Date : 1982
- Languages : English
- Source: Cryo-Letters - vol. 3 - n. 4
View record
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FOOD COMPOSITION: MUSCULAR TISSUE.
- Author(s) : KOZIMA T. T.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
View record
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The effects of ice crystal on water properties ...
- Author(s) : TAN M., YE J., CHU Y., XIE J.
- Date : 2021/10
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 130
- Formats : PDF
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FORMATION OF STRUCTURED PROTEIN FOODS BY FREEZE...
- Author(s) : LAWRENCE R., CONSOLACION F., JELEN P.
- Date : 1986
- Languages : English
- Source: J. Food Technol. - vol. 40 - n. 3
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PROTEIN BREAKDOWN DURING THE FREEZE-DRYING OF C...
- Author(s) : MATSUDA Y.
- Date : 1981
- Languages : Japanese
- Source: Bull. jap. Soc. sci. Fish. - vol. 47 - n. 6
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