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Application d'une protéine activatrice de la nucléation de la glace au traitement des denrées alimentaires.

[In Japanese. / En japonais.]

Auteurs : FUNAKI J.

Type d'article : Article

Résumé

The author tried to use an ice nucleation-active (INA) protein to improve the quality of foods that had undergone a freezing process. The ice cream mix without the INA protein did not freeze at -5°C, whereas that with the INA protein froze at the same temperature. The presence of the INA protein also made it possible to reduce the time required for freezing the ice cream mix by half at -10°C. The bread made from the dough frozen with the INA protein was the larger in loaf volume, the softer in a texture and had fewer fish-eye like blisters than that without the INA protein.

Détails

  • Titre original : [In Japanese. / En japonais.]
  • Identifiant de la fiche : 2010-1215
  • Langues : Japonais
  • Source : Refrigeration - vol. 84 - n. 985
  • Date d'édition : 11/2009
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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