prindi

Ice binding proteins from psychrophilic bacteria: characterization and applications in food

autor
Luhila, Õnnela
Laos, Katrin
Paalme, Toomas
vastutusandmed
Onnela Luhila, Katrin Laos, Toomas Paalme
allikas
16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts
ilmumiskoht
Jelgava
kirjastus/väljaandja
Latvia University of Life Sciences and Technologies
ilmumisaasta
2023
leheküljed
p. 15
leitav
https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
märksõna
toiduained
valgud
temperatuuri toime
külmutatud toidud
säilitamine (toitlustus)
võtmesõna
ice-binding proteins
frozen storage
ice recrystallization inhibition
frozen dough
ISSN
2501-0190
ISBN
978-9984-48-411-2
Open Access
Open Access
klassifikaator
5.2
TTÜ struktuuriüksus
keemia ja biotehnoloogia instituut
keel
inglise
Luhila, Õ., Laos, K., Paalme, T. Ice binding proteins from psychrophilic bacteria: characterization and applications in food // 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts. Jelgava : Latvia University of Life Sciences and Technologies, 2023. p. 15. https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf