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Bacterial ice-nucleation activity and its application to freeze concentration of fresh foods for modification of their properties.

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

Summary

This special issue of the Journal of Food Engineering contains 30 papers of the fifth International Symposium, held in Peniscola, Valencia, Spain, November 8-14, 1992. Contents: the role of conformation in the thermodynamics and rheology of aqueous solutions of carbohydrate polymers; theories of liquid-glass transition: liquid fragility and the glass transition in water and aqueous solutions; NMR imaging; mechanical properties of frozen model solutions: modelling of vacuum osmotic dehydration of food; drying modelling and water diffusivity in carrots and potatoes; combined methods for the preservation of foods in Latin America; bacterial ice-nucleation activity and its application to freeze-concentration of fresh foods for modification of their properties; antifreeze proteins; the glass transition in the freezing process; control of water during storage.

Details

  • Original title: Bacterial ice-nucleation activity and its application to freeze concentration of fresh foods for modification of their properties.
  • Record ID : 1995-0260
  • Languages: English
  • Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

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