Ice structuring proteins from plants: Mechanism of action and food application

Food Research International

Volumn 46, Issue 1, 2012, Pages 425-436

  Hassas Roudsari, Majid ^a   Goff, H Douglas ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Antifreeze activity assays; Antifreeze proteins; Cold stress; Ice crystallization recrystallization; Ice structuring proteins; Plants

Indexed keywords

ANTIFREEZE ACTIVITIES; ANTIFREEZE PROTEIN; COLD STRESS; COLD TOLERANCE; DIFFERENT MECHANISMS; DUAL ROLE; FOOD APPLICATIONS; FOOD INDUSTRIES; FOOD INGREDIENTS; FOOD SCIENCE; FROZEN FOOD; ICE CRYSTALLIZATION; ICE CRYSTALS; MECHANISM OF ACTION; NUCLEATING ACTIVITY; PATHOGENESIS-RELATED PROTEINS; PLANTS; THERMAL HYSTERESIS;

FOOD PRESERVATIVES; FOOD PRODUCTS; FOOD STORAGE; HYSTERESIS; PROTEINS; RECRYSTALLIZATION (METALLURGY); STAINLESS STEEL; THERMAL PROCESSING (FOODS);

ICE;

HEXAPODA;

EID: 84857652009     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.12.018     Document Type: Review

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