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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Ice-structuring proteins from winter wheat, a n...
- Author(s) : REGAND A., VERESPEJ E., GOFF H. D.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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Ice-structuring proteins in ice cream.
- Author(s) : CLARKE C. J., BUCKLEY S., LINDNER N.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
View record
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The Antifreeze and Cryoprotective Activities of...
- Author(s) : DANG M., WANG R., JIA Y., DU J., WANG P., XU Y., LI C.
- Date : 2022/07
- Languages : English
- Source: Foods - vol. 11 - n. 13
- Formats : PDF
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Antifreeze protein in snake venom?
- Author(s) : HOLT C. B.
- Date : 1993/06/24
- Languages : English
- Source: Nature - vol. 363 - n. 6431
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Ice-cream properties depending on the kind and ...
- Author(s) : DANKÓW R., OZIEMKOWSKI P., PIKUL J.
- Date : 2000/08
- Languages : Polish
- Source: Chlodnictwo - vol. 35 - n. 8
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