ShareApplication of antifreeze proteins for food.
[In Japanese. / En japonais.]
Author(s) : INOUE T., KOIZUMI T.
Type of article: Article
Summary
Two types of antifreeze proteins made from fish in the authors' research institute were investigated. The most successful applications on food are in ice-cream products and frozen drinks.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 30002702
- Languages: Japanese
- Source: Refrigeration - vol. 086 - n. 1005
- Publication date: 2011/07
Links
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Indexing
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Themes:
Food engineering;
Heat transfer;
Mass transfer;
Ice creams;
Beverages - Keywords: Ice; Food; Beverage; Antifreeze; Protein; Frozen food; Crystal; Ice cream; Concentration
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ENERGY OF WATER BINDING DESTRUCTION IN ICE CREA...
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 2
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Thermophysical properties of mixes and ice cream.
- Author(s) : OLENEV Û. A.
- Date : 2005
- Languages : Russian
- Source: Proizv. Realiz. Morozenogo Bystrozamorozennyh Prod. - n. 2
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METHOD OF INHIBITING ICE CRYSTAL GROWTH IN FROZ...
- Author(s) : BARNETT R. E.
- Date : 1989
- Languages : English
- Source: Int. Pat. Appl. - W089.00815 A1; 17 p.
View record
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FORMATION OF ICE CRYSTALS IN ICE CREAM.
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 4
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Ice, Cream... and Chemistry
- Author(s) : ROHRIG B.
- Date : 2014/02
- Languages : English
- Source: ChemMatters
- Formats : PDF
View record