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IIR document

Effectiveness of ice structuring protein on the myofibrillar protein from mirror carp (Cyprinus carpio L.) during cryopreservation: Reduction of aggregation and improvement of emulsifying properties.

• Author(s) : DU X., LI H., PAN N., WAN W., SUN F., XIA X., SHAO M., WANG C.
• Publication date: 2022/01
• Languages : English
• Keywords : Expérimentation, Carp, Fish, Protein, Ice, Stability, Organoleptic property, Freezing, Water holding, Cryopreservation
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 133
• Formats : PDF

IIR document

Survey of freeze concentration methods for the concentration of fish protein hydrolysates.

• Author(s) : KHAN M. U. , TOLSTOREBROV I., EIKEVIK T. M., WATANABE M., GACEUS
• Publication date: 2024/06/11
• Languages : English
• Keywords : Fish, Hydrolysis, Frozen food, Protein, Norway, Evaporation, Concentration
• Source: 8^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
• Formats : PDF

IIR document

Freeze–thaw stability of emulsions with soy protein isolate through interfacial engineering.

• Author(s) : NOSHAD M., MOHEBBI M., SHAHIDI F., et al.
• Publication date: 2015/10
• Languages : English
• Keywords : Starch, Protein, Stability, Soya, Oil, Emulsion, Freezing-thawing, Water
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 58
• Formats : PDF

IIR document

Ice-phobic glass-substrate surfaces coated with polypeptides inspired by antifreeze protein.

• Author(s) : KOSHIO K., WAKU T., HAGIWARA Y.
• Publication date: 2020/06
• Languages : English
• Keywords : Surface, Ice, Frost, Adhesion, Industrial application, Protein, Expérimentation, Coating (materials)
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 114
• Formats : PDF

IIR document

Investigation on the relationship between freezing temperature and soy protein denaturation.

• Author(s) : FUKUDA R., REDO M. A., WATANABE M.
• Publication date: 2023/08/21
• Languages : English
• Keywords : Ice, Crystal, Protein, Freezing rate, Freezing, Soya, Tofu, Expérimentation, Thawing, Temperature
• Source: Proceedings of the 26^th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
• Formats : PDF

IIR document

Investigation on the effect of freezing temperature on soy protein denaturation.

• Author(s) : FUKADA R., REDO M. A., WATANABE M.
• Publication date: 2024/06/11
• Languages : English
• Keywords : Tofu, Soya, Milk, Frozen food, Protein, Denaturation, Chemical analysis, Organoleptic property, Thawing
• Source: 8^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
• Formats : PDF

The effect of type-III antifreeze proteins (AFPs) on CO2 hydrate slurry formation.

• Author(s) : ZHOU H., INFANTE FERREIRA C.
• Publication date: 2014/07/14
• Languages : English
• Keywords : Heat transfer, Antifreeze, Protein, Performance, Pressure, Hydrate, Heat exchanger, CO2
• Source: 2014 Purdue Conferences. 15th International Refrigeration and Air-Conditioning Conference at Purdue.
• Formats : PDF

IIR document

The effects of ice crystal on water properties and protein stability of large yellow croaker (Pseudosciaena crocea).

• Author(s) : TAN M., YE J., CHU Y., XIE J.
• Publication date: 2021/10
• Languages : English
• Keywords : Freezing, Seafood, Fish, Ice, Crystal, Protein, Thawing, Expérimentation
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 130
• Formats : PDF

Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat.

• Author(s) : XU S., LI P., HAN F., ZHOU H., ZHOU K., WANG Y., CAI K., LI C., XU B.
• Publication date: 2022/04
• Languages : English
• Keywords : Protein, Meat, Frozen food, Freezing-thawing, Physico-chemical property, Expérimentation, Pork, Sensory analysis, Organoleptic property
• Source: Foods - vol. 11 - n. 7
• Formats : PDF

IIR document

Role of ultrasonic freezing­treated pork dumpling filling during frozen storage: Insights from protein oxidation, aggregation, and functional properties.

• Author(s) : LI S., ZHANG K., WU Y., CHEN Q., LI M., KONG B., ZHANG C.
• Publication date: 2024/09
• Languages : English
• Keywords : Pork, Ultrasound, Protein, Oxidation, Storage, Frozen food, Freezing, Expérimentation
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 165
• Formats : PDF

IIR document

Sustainable production of fish protein hydrolysates: overall system architecture and footprint.

• Author(s) : SHERMAN P. K., TOLSTOREBROV I., WIDELL K. N., HAFNER A.
• Publication date: 2023/08/21
• Languages : English
• Keywords : Energy saving, Industrial application, Drying, Simulation, CO2 emission, Heat recovery, Calculation, Energy consumption, Cost, Transcritical cycle, Two-stage system, Heat pump, Protein
• Source: Proceedings of the 26^th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
• Formats : PDF

Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: effect on lipid and protein oxidation.

• Author(s) : SHI C., CUI J., YING X., et al.
• Publication date: 2014/06
• Languages : English
• Keywords : Oxidation, Carp, Lipid, Grape, Antioxidant, Protein, Seed, Cold storage
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 40

IIR document

Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage.

• Author(s) : QIAN S., LI X., ZHANG C., BLECKER C.
• Publication date: 2022/11
• Languages : English
• Keywords : Quality, Beef, Freezing, Water holding, Protein, Denaturation, Freezing rate, Expérimentation
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 143
• Formats : PDF

IIR document

Effect of different freezing and storage condition on the physical properties of protein coagulum (Firm Tofu).

• Author(s) : POUDYAL R. L., KOBAYASHI R., SUZUKI T., et al.
• Publication date: 2019/11
• Languages : English
• Keywords : Tofu, Microbiological quality, Protein, Supercooling, Nucleation, Expérimentation, Freezing, Coagulation
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 107
• Formats : PDF

Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying.

• Author(s) : DENG Y., WANG Y., YUE J., et al.
• Publication date: 2014/02
• Languages : English
• Keywords : Squid (seafood), Radiation, Infrared, Comparison, Quality, Protein, Drying, Heat pump
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 36 - n. 1

Visualization of artificial proteins with cryo-electron microscopy

A team of researchers managed to visualize the atomic structure of peptoids.

• Publication date : 2019/12/30

Savour the moment: Ice-cream that takes longer to melt

Researchers found that a protein called Bs1A can be used to create ice-cream which takes longer to melt

• Publication date : 2015/09/06

Vaccines: a step towards thermostability

Ensilication of the protein molecules of a vaccine against tuberculosis prevents its deterioration by heat.

• Publication date : 2019/10/30
• Subjects: Developing country

Lick it and it lights up! The jellyfish ice cream that glows.

Lick Me I'm Delicious, a UK firm, has created a glow-in-the-dark ice cream made from jellyfish proteins.

• Publication date : 2013/12/02

A must-read in the IJR: a review of storage temperatures for biological material

To improve storage efficiency, the authors of a review article take stock of storage temperatures for biological material (cells, proteins, DNA, etc).

• Publication date : 2024/04/26
• Subjects: Technology

Briefs: Edible optics to prevent food poisoning

Edible nanosensors made from silk could alert consumers regarding potential contamination of food thanks to a hologram-type indicator embedded in the pack. Researchers at Tufts University in the US are working on the development of bioactive silk...

• Publication date : 2008/10/25

Briefs: Snow fleas and transplant organs

Researchers have discovered that a potent antifreeze protein (AFP) that protects snow fleas from freezing may allow longer storage of transplant organs. The protein has been isolated and inhibits ice growth, potentially making it possible to store...

• Publication date : 2007/02/12

Cryochemistry: chemical reactions accelerated by freezing

Surprisingly, some chemical reactions can be accelerated by freezing. The possible applications of studying such cryoreactions include the food and pharmaceutical cold chain, as well...

• Publication date : 2022/02/28
• Subjects: Environment, Technology

Brief: Coated chicken

Raw chicken often harbours the pathogen Campylobacter jejuni, which is a leading source of bacterial diarrhoea. Chicken contaminated during raw processing can contaminate other products in refrigerators, even at 2-4°C. Researchers at the Louisiana...

• Publication date : 2004/11/10

Briefs: Ice cream scoops

A new edible antifreeze developed by a US researcher could keep ice cream smooth and tasty by preventing the formation of gritty crystals when the ice cream is subjected to sudden temperature fluctuation. The antifreeze contains proteins similar...

• Publication date : 2008/05/13

Invasion of a Body Snatcher

New research by French scientists has revealed how Listeria monocytogenes can activate the cellular transport machinery that transports viruses and small molecules and proteins and use it to invade cells and hide from the body's immune system....

• Publication date : 2005/11/23

Out of the ordinary: ice cream

A group of New Zealand scientists has developed a new therapeutic to help cancer patients recover from chemotherapy. Development of the ice cream, named ReCharge, began 8 years ago with the formation of LactoPharma, a collaborative research...

• Publication date : 2010/05/27

TTI: new developments

Time-Temperature Integrators (TTIs) are "intelligent labels" that simulate bacterial development, as a function of time-and-temperature parameters. As soon as a critical threshold is crossed, a change in colour alerts the consumer that the...

• Publication date : 2006/11/15

Cold temperatures, a potential ally against cancer

Exposure to cold temperatures can reduce tumour growth by slowing down the glucose metabolism of cancer cells. 

• Publication date : 2022/09/28
• Subjects: Technology

Ice cream global trade data

Various market analysts predict an upward trend in the global ice cream market, particularly in Asia-Pacific and several emerging economies. Europe led global exports of ice cream in...

• Publication date : 2022/06/07
• Subjects: Figures, economy

Professional forums on cryo-sciences: Experts and young researchers alike

Although significant progress has been made in cold application in life sciences driven by new solutions in the production, storage and handling of bio-products along the entire production chain all the way up to the end-user, there are still many...

• Publication date : 2017/03/01

Activities of the IIR's Commission C1 on Cryobiology and Cryomedicine

Members of the Cryobiology and Cryomedicine Commission (C1) are working hard to reach their 2013-2015 objectives in cryobiology and cryomedicine research; knowledge dissemination; technology transfer and education.

• Publication date : 2013/11/25

IIR member news: Linde

Linde uses cryogenic freezing to improve cuts.

• Publication date : 2014/10/21

Cryogenics and Low-Temperature Physics: New Horizons and Challenges

This Focus written by Ralf Herzog*, President of the IIR’s Cryophysics, Cryoengineering commission (Commission A1) for the Newsletter of the IIR is the third in a series of presentations of the activities and hot research topics handled by the...

• Publication date : 2012/09/21

Cryogenics in the pharmaceutical industry: drug design and bioavailability improvement

Research activities in the pharmaceutical sector focus primarily on developing novel drug formulations which can elicit the desired response upon being administered to the patient...

• Last update : 2023/03/10
• Langues : English, French
• Themes : Freeze-drying in biology and medicine, Cryobiology, cryomedicine: general information

Ice cream manufacturing, environmental impact and market data

From a physico-chemical point of view, ice cream is a complex, frozen multiphase mixture. The manufacturing process includes several stages of freezing which are described in this...

• Last update : 2023/06/30
• Langues : English, French
• Themes : Ice creams