ShareAntifreeze proteins: properties, mechanisms of action, and possible applications.
Author(s) : FEENEY R. E., YEH Y.
Type of article: Article
Summary
Historical developments, protein properties and the effect of anti-freeze proteins on freezing and melting temperatures are considered. These proteins lower the freezing temperature and retard recrystallization on frozen storage, thereby preventing the growth of large ice crystals. As such, they have a future as food additives and incorporation into crops and non polar fish species. G.R.S.
Details
- Original title: Antifreeze proteins: properties, mechanisms of action, and possible applications.
- Record ID : 1993-2648
- Languages: English
- Source: J. Food Technol. - vol. 47 - n. 1
- Publication date: 1993/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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