Cryo-protective effect of ice-binding proteins produced by Pseudomonas fluorescens AQP671 on wholegrain wheat bread dough during freezing and frozen storage
author
Luhila, Õnnela
Karro, Kadi
Zakrevskaja, Karina
Nisamedtinov, Ildar
Paalme, Toomas
Laos, Katrin
statement of authorship
Õnnela Luhila, Karro Kadi, Zakrevskaja Karina, Nisamedtinov Ildar, Paalme Toomas, Laos Katrina
source
LWT - food science and technology
publisher
Elsevier
journal volume number month
214
year of publication
2024
pages
art. 117160, 13 p. : ill
url
https://doi.org/10.1016/j.lwt.2024.117160
subject term
toiduained
valgud
temperatuuri toime
külmutatud toidud
säilitamine (toitlustus)
keyword
ice-binding proteins
bread
frozen dough
pseudomonas fluorescens
ISSN
0023-6438
1096-1127
notes
Bibliogr.: 33 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/20744
https://www.scopus.com/pages/publications/85211373323?inward
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=LWT-FOOD%20SCI%20TECHNOL&year=2024
https://www.webofscience.com/wos/woscc/full-record/WOS:001383414500001
category (general)
Agricultural and biological sciences
Põllumajandus- ja bioloogiateadused
category (sub)
Agricultural and biological sciences. Food science
Põllumajandus- ja bioloogiateadused. Toiduteadus
quartile
Q1
TalTech department
keemia ja biotehnoloogia instituut
language
Inglise