Antifreeze Proteins: An Inovative Agent for the Prevention of Foods
2020
İlhan Gün | Aslı Albayrak | Asuman Gürsel
Antifreeze proteins are those proteins that have ability to protect the organism against environmental conditions at temperatures below zero, and to resize the shape and size of ice crystals. Due to these properties, they prevent food from sensory, structural and mechanical damages during the storage in cold and they extend the product shelf life. In this review, the types and structure of antifreeze proteins, their mechanism of action and the possibilities of use in food are presented.
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书目信息
出版者
Turkish Science and Technology Publishing (TURSTEP)
其它主题
Ürün yapısı; Süt ürünleri; Agriculture (general); Antifriz protein; Dondurma
语言
英语, 土耳其
类型
Journal Article
来源
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 7, Pp 1433-1439 (2020)
2022-09-15
AGRIS AP
