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CRYOPROTECTANTS.

[In Japanese. / En japonais.]

Author(s) : NOGUCHI S. F.

Type of article: Article

Summary

IN THE PRESERVATION OF FOODS, FROZEN STORAGE IS THE BEST TECHNIQUE. HOWEVER, DETERIORATION OF FOOD MATERIALS OCCURS DURING FROZEN STORAGE. USING CRYOPROTECTANTS IS THE MOST USEFUL TECHNIQUE TO PREVENT THE DETERIORATION OF FOODS. AS A RESULT OF RECENT RESEARCH, MANY KINDS OF CRYOPROTECTANTS HAVE BEEN FOUND SUCH AS SUGARS, AMINO ACIDS AND ORGANIC ACIDS AND PROTECTANTS OF SH GROUPS. SOME NEW TRIALS ON THE PREVENTION OF FREEZING DENATURATION ARE ALSO INTRODUCED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1989-0115
  • Languages: Japanese
  • Source: Refrigeration - vol. 63 - n. 723
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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