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FREEZING OF WATER IN THE PRESENCE OF THE ICE NUCLEATION ACTIVE BACTERIUM, ERWINIA ANANAS, AND ITS APPLICATION FOR EFFICIENT FREEZE-DRYING OF FOODS.

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

Type of article: Article

Summary

FACTORS ACTING ON THE ICE NUCLEATION ACTIVITYOF ERWINIA ANANAS. THIS ACTIVITY IS STABLE AT A PH RANGING BETWEEN 5 AND 10. THE MECHANISM OF THIS ACTIVITY IS PRESENTED. STUDY IN ORDER TO OPTIMIZE THE FREEZE-DRYING OF FOODSTUFFS, USING THIS BACTERIUM WHICH INHIBITS THE SUPERCOOLING OF WATER. APPLICATION TO SOY SAUCE AND PASTE. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-222994.

Details

  • Original title: FREEZING OF WATER IN THE PRESENCE OF THE ICE NUCLEATION ACTIVE BACTERIUM, ERWINIA ANANAS, AND ITS APPLICATION FOR EFFICIENT FREEZE-DRYING OF FOODS.
  • Record ID : 1988-0402
  • Languages: English
  • Source: Agric. biol. Chem. - vol. 51 - n. 2
  • Publication date: 1987

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