Advanced freezing point insights into regulatory role of antifreeze proteins, their fundamentals, and obstacles in food preservation
Author:
Funder
Fundamental Research Grant Scheme (FRGS) from the Ministry of Higher Education (MoHE) Malaysia
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s00217-023-04449-w.pdf
Reference142 articles.
1. Van der Sman RGM (2020) Impact of processing factors on quality of frozen vegetables and fruits. Food Eng Rev 12:399–420. https://doi.org/10.1007/s12393-020-09216-1
2. Chen X, Shi X, Cai X, Yang F, Li L, Wu J et al (2021) Ice-binding proteins: a remarkable ice crystal regulator for frozen foods. Crit Rev Food Sci Nutr 61:3436–3449. https://doi.org/10.1080/10408398.2020.1798354
3. Nian L, Cao A, Cai (2020) Investigation of the antifreeze mechanism and effect on quality characteristics of largemouth bass (Micropterus salmoides) during F–T cycles by hAFP. Food Chem 325:126918. https://doi.org/10.1016/j.foodchem.2020.126918
4. Dalvi-Isfahan M, Jha PK, Tavakoli J, Daraei-Garmakhany A, Xanthakis E, LeBail A (2019) Review on identification, underlying mechanisms and evaluation of freezing damage. J Food Eng 255:50–60. https://doi.org/10.1016/j.jfoodeng.2019.03.011
5. Zhang L, Zeng J, Gao H, Zhang K, Wang M (2022) Effects of different frozen storage conditions on the functional properties of wheat gluten protein in non-fermented dough. Food Sci Technol 42:e97821. https://doi.org/10.1590/fst.97821
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