Production of a recombinant Type 1 antifreeze protein analogue by L. lactis and its applications on frozen meat ar frozen dough

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 14, 2009, Pages 6216-6223

  Yeh, Chuan Mei ^a   Kao, Bi Yu ^a   Peng, Hsuan Jung ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Frozen dough; Frozen meat; Lactococcus lactis; Type i antifreeze protein analogue

Indexed keywords

ANTIFREEZE PROTEIN; RECOMBINANT PROTEIN;

ADOLESCENT; ADULT; ANIMAL; ARTICLE; BIOSYNTHESIS; BREAD; CONSUMER; FERMENTATION; FOOD PRESERVATION; FREEZING; GENE EXPRESSION; GENETICS; HUMAN; LACTOCOCCUS LACTIS; MEAT; METABOLISM; METHODOLOGY; PLASMID; SENSATION; SOLUTION AND SOLUBILITY; SWINE;

ADOLESCENT; ADULT; ANIMALS; ANTIFREEZE PROTEINS, TYPE I; BREAD; CONSUMER SATISFACTION; FERMENTATION; FOOD PRESERVATION; FREEZING; GENE EXPRESSION; HUMANS; LACTOCOCCUS LACTIS; MEAT; PLASMIDS; RECOMBINANT PROTEINS; SENSATION; SOLUTIONS; SWINE;

LACTOCOCCUS LACTIS;

EID: 67650879321     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900924f     Document Type: Article

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