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Application of ice nucleation-active bacteria to food.

[In Japanese. / En japonais.]

Author(s) : ARAI S., WATANABE M.

Type of article: Article

Summary

The authors have applied these bacteria positively to freeze texturing of food materials, freeze concentration of fresh liquid foods, formation of new physical properties of foods by freezing, and so forth. The most useful species for these applications is Xanthomonas campestris, which has recently been designated as a food additive by the Japan Ministry of Health and Welfare and produced on an industrial scale. The paper reviews these topics, with some practical examples quoted primarily from the authors' studies.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1995-2268
  • Languages: Japanese
  • Source: Trans. JAR - vol. 11 - n. 2
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

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