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

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

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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