ShareFREEZE CONCENTRATION OF SOME FOODSTUFFS USING ICE NUCLEATION-ACTIVE BACTERIAL CELLS ENTRAPPED IN CALCIUM ALGINATE GEL.
Author(s) : WATANABE M.
Type of article: Article
Summary
EVALUATION OF THE PROPERTIES OF ENTRAPPED CELLS OF ERWINIA ANANAS, USED FOR INDUCING ICE CRYSTALLIZATION IN THE CRYOCONCENTRATION OF LIQUID PRODUCTS. APPLICATION TO SAMPLES OF EGG WHITE AND LEMON JUICE. (Bibliogr. int. CDIUPA, FR., 90-256279.
Details
- Original title: FREEZE CONCENTRATION OF SOME FOODSTUFFS USING ICE NUCLEATION-ACTIVE BACTERIAL CELLS ENTRAPPED IN CALCIUM ALGINATE GEL.
- Record ID : 1990-2370
- Languages: English
- Source: Agric. biol. Chem. - vol. 53 - n. 10
- Publication date: 1989
Links
See the source
Indexing
- Themes: Irradiation and other preservation processes
- Keywords: Egg; Fruit juice; Cryoconcentration; Lemon
-
Recent progress in freeze concentration.
- Author(s) : MIYAWAKI O.
- Date : 2002/01
- Languages : Japanese
- Source: Refrigeration - vol. 77 - n. 891
View record
-
FREEZE-CONCENTRATION OF AQUEOUS SOLUTIONS.
- Author(s) : PELT W. H. J. M. van, ROODENRIJS J. P.
- Date : 1987
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 80 - n. 11
View record
-
Superbrix: the continuing development of freeze...
- Author(s) : NISTELROOIJ M. van
- Date : 1991/11/17
- Languages : English
View record
-
Freeze concentration and its application.
- Author(s) : KOBAYASHI T.
- Date : 1991/10
- Languages : Japanese
- Source: Refrigeration - vol. 66 - n. 768
View record
-
FREEZE CONCENTRATION OF DAIRY PRODUCTS.
- Author(s) : MIL P. J. J. M. van, BOUMAN S.
- Date : 1990
- Languages : English
- Source: Neth. Milk Dairy J. - vol. 44 - n. 1
View record