Changing the ice in the ice cream

Dairy Industries International

Volumn 67, Issue 10, 2002, Pages 30-32

  Gough, H Douglas ^a   Regand, Alejandra ^a   Tharp, Bruce W ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0036805676     PISSN: 03088197     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Short Survey

References (14)

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2. Griffith, M. et al (1995) Antifreeze proteins and their potential use in frozen foods. Biotechnology Advances 13 375-402
3. Clarke, C J et al (2002) Ice structuring proteins: A new name for antifreeze proteins. Cryo-Letters 23 89-92
4. Feeney, R E et al (1993) Antifreeze proteins: Properties, mechanisms of action and possible applications. Food Technology 47 82-90
5. Lillford, P J et al (1994) Antifreeze proteins. Journal of Food Engineering 22, 475-482
6. Griffith, M (1992) Antifreeze protein produced endogenously in winter rye leaves. Plant Physiology 100 593-596
7. Griffith, M et al (1997) Antifreeze proteins in winter rye. Physiologia Plantarum 100 327-332
8. Hon, W C et al (1994) Extraction and isolation of antifreeze proteins from winter rye (Secale cereale L.) leaves Plant Physiology 104 971-980
9. Marentes, E et al (1993) Proteins accumulate in the apoplast of winter rye leaves during cold acclimation. Physiologia Plantarum 87 499-507.
10. Hon, W C et al (1995) Antifreeze proteins in winter rye are similar to pathogenesis-related proteins. Plant Physiology 109 879-889
11. Hartel, R W (1998) Mechanisms and kinetics of recrystallization in ice cream in Reid, D S The Properties of Water in Foods ISOPOW 6 pp 287-328
12. Adapa, S et al (2000) Food Reviews Interna. 16, 259-271
13. Goff, H D (1993) Heat shock revisited Modern Dairy 72(3):24-25, 28
14. Goff, H D et al (1991) Stabilizers in ice cream How do they work? Modern Dairy 70 (3): 14-15