Effect of antifreeze proteins on the freeze-thaw cycle of foods: fundamentals, mechanisms of action, current challenges and recommendations for future work()

Freezing is widely used in food preservation, but if not carried out properly, ice crystals can multiply (nucleation) or grow (recrystallization) rapidly. This also affects thawing, causing structural damage and affecting overall quality. The objective of this review is to comprehensively study the...

Descripción completa

Detalles Bibliográficos
Autores principales: Tirado-Kulieva, Vicente Amirpasha, Miranda-Zamora, William Rolando, Hernández-Martínez, Ernesto, Pantoja-Tirado, Lucia Ruth, Bazán-Tantaleán, Delicia Liliana, Camacho-Orbegoso, Ever William
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573917/
https://www.ncbi.nlm.nih.gov/pubmed/36262292
http://dx.doi.org/10.1016/j.heliyon.2022.e10973

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573917/
https://www.ncbi.nlm.nih.gov/pubmed/36262292
http://dx.doi.org/10.1016/j.heliyon.2022.e10973

Ejemplares similares