University of Life Sciences in Lublin

Wydawnictwo Uniwersytetu Przyrodniczego

Issue 11 (3) 2012 pp. 13–24

Katarzyna Kozłowicz

Characteristics of the use of chosen cryoprotectants in freezing and storage of food

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.
pub/11_3_13.pdf Full text available in in Adobe Acrobat format:
http://www.agriculturalengineering.actapol.net/volume11/issue3/11_3_13.pdf
Keywords: freezing, hydrocolloids, carrageen, cryoprotectants, storage
For citation:

MLA Kozłowicz, Katarzyna. "Characteristics of the use of chosen cryoprotectants in freezing and storage of food." Acta Sci.Pol. Tech. Agr. 11.3 (2012): 11.
APA (2012). . Acta Sci.Pol. Tech. Agr. 11 (3), 11
ISO 690 KOZłOWICZ, Katarzyna. Characteristics of the use of chosen cryoprotectants in freezing and storage of food. Acta Sci.Pol. Tech. Agr., 2012, 11.3: 11.
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Streszczenie w języku polskim:
http://www.agriculturalengineering.actapol.net/tom11/zeszyt3/abstrakt-13.html