TITLE

CHARAKTERYSTYKA WYKORZYSTANIA WYBRANYCH SUBSTANCJI KRIOOCHRONNYCH W ZAMRAŻANIU I PRZECHOWYWANIU ŻYWNOŚCI

AUTHOR(S)
Kozłowicz, Katarzyna
PUB. DATE
June 2012
SOURCE
Acta Scientiarum Polonorum. Technica Agraria;2012, Vol. 11 Issue 3/4, p13
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The analysis of hydrocolloids applying as cryoprotective substances in freezing and storage of frozen food was the aim of this study. Characteristics and examples of carrageens application were also described. It was stated that including of polisacharide hydrocolloids in the modified food influenced the course of freezing process. Their activity is different and depends on their structure and functional properties. Moreover carrageens significantly reduce the negative influence of the process on structural changes of stowed frozen food.
ACCESSION #
88035816

 

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