Antifreeze Proteins: Characteristics, Function, Mechanism of Action, Sources and Application to Foods-Reference-Cited by-同舟云学术

Antifreeze Proteins: Characteristics, Function, Mechanism of Action, Sources and Application to Foods

Published:2015-03-25 Issue:6 Volume:39 Page:3189-3197
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Ustun Nebahat Sule¹,Turhan Sadettin¹

Affiliation:

1. Department of Food Engineering; Engineering Faculty; Ondokuz Mayis University; Samsun Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12476/fullpdf

Reference26 articles.

1. Application of antifreeze protein for food preservation: effect of type III antifreeze protein for preservation of gel-forming of frozen and chilled actomyosin;Boonsupthip;J. Food Sci.,2003

2. Antifreeze proteins: structure, conformation and biological applications;Bouvet;Cell Biochem. Biophys.,2003

3. Antifreeze Proteins

4. Clarke , C.J. Buckley , S. Lindner , N. 2003 Ice-structuring proteins in ice cream Proceedings of the Second IDF International Symposium on Ice Cream 33 34 Thessaloniki

5. Antifreeze proteins: occurrence and human exposure;Crevel;Food Chem. Toxicol.,2002

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