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Future possibilities for frozen foods.

Toekomstmogelijkheden voor diepvriesvoedsel.

Author(s) : ARCHER G. P., JANN A.

Type of article: Article

Summary

The article outlines some approaches which the food industry is exploring to improve the quality of frozen foods. Methods of initiating and controlling the freezing process involving the use of biological and non-biological ice nucleating agents have been described along with use of high freezing rates. The potential of antifreeze proteins in the control of ice crystal formation and growth is discussed.

Details

  • Original title: Toekomstmogelijkheden voor diepvriesvoedsel.
  • Record ID : 2000-0226
  • Languages: Dutch
  • Source: Koude & Luchtbehandeling - vol. 92 - n. 3
  • Publication date: 1999/03
  • Document available for consultation in the library of the IIR headquarters only.

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