ShareCOMPARISONS OF THE FREEZING AND MELTING CHARACTERISTICS OF ANTIFREEZE GLYCOPROTEINS AND OTHER SUBSTANCES.
Author(s) : KNAUF M. J.
Type of article: Article
Summary
ANTIFREEZE GLYCOPROTEINS FROM POLAR FISH BLOOD SHOW THERMAL HYSTERESIS AND GIVE RELATIVELY FLAT FREEZING AND MELTING CURVES WHILE COLLIGATIVELY ACTING SUBSTANCES, IE, SODIUM CHLORIDE, GIVE A MUCH BROADER AND STEEPER MELTING CURVE. A SYNTHETIC COPOLYMER OF ALANINE AND ASPARTIC ACID BEHAVES ON FREEZING AND MELTING MORE LIKE A COLLIGATIVE SUBSTANCE.
Details
- Original title: COMPARISONS OF THE FREEZING AND MELTING CHARACTERISTICS OF ANTIFREEZE GLYCOPROTEINS AND OTHER SUBSTANCES.
- Record ID : 1983-0957
- Languages: English
- Source: Cryo-Letters - vol. 3 - n. 4
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Comparison; Protein; Fish; Freezing
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ANTIFREEZE GLYCOPROTEIN ACTIVITY AS A FUNCTION ...
- Author(s) : BURCHAM T. S.
- Date : 1982
- Languages : English
- Source: Cryo-Letters - vol. 3 - n. 3
View record
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FOOD COMPOSITION: MUSCULAR TISSUE.
- Author(s) : KOZIMA T. T.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
View record
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FORMATION OF STRUCTURED PROTEIN FOODS BY FREEZE...
- Author(s) : LAWRENCE R., CONSOLACION F., JELEN P.
- Date : 1986
- Languages : English
- Source: J. Food Technol. - vol. 40 - n. 3
View record
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FOOD FREEZING: PUSHING BACK THE HORIZON.
- Author(s) : WEATHERSPOON H.
- Date : 1988/07
- Languages : English
- Source: Frozen Food Rep. - n. 4
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RNA helicase-like protein as an early regulator...
- Author(s) : GONG Z. H., LEE H. J., XIONG L. M., et al.
- Date : 2002/08/20
- Languages : English
- Source: PNAS - vol. 99 - n. 17
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