Application of antifreeze protein for food preservation: Effect of Type III antifreeze protein for preservation of gel-forming of frozen and chilled actomyosin

Journal of Food Science

Volumn 68, Issue 5, 2003, Pages 1804-1809

  Boonsupthip, Waraporn ^a   Lee, Tung Ching ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Actomyosin; Antifreeze protein (AFP); Ca2+ ATPase activity; Frozen and chilled storage; Gel forming; Surimi; Surimi product

Indexed keywords

EID: 0038234759     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb12333.x     Document Type: Article

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