Abstract Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals
AbstractList Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals
Author MCARTHUR ANDREW J
SMALLWOOD KEITH
NEEDHAM DAVID
DARLING DONALD F
FENN RICHARD A
LIFFORD PETER J
DOUCET CHARLOTTE J
SIDEBOTTOM CHRISTOPHER
SMALLWOOD MARGARET F
BYASS LOUISE J
Author_xml – fullname: FENN RICHARD A
– fullname: DARLING DONALD F
– fullname: LIFFORD PETER J
– fullname: NEEDHAM DAVID
– fullname: DOUCET CHARLOTTE J
– fullname: SMALLWOOD MARGARET F
– fullname: BYASS LOUISE J
– fullname: SIDEBOTTOM CHRISTOPHER
– fullname: MCARTHUR ANDREW J
– fullname: SMALLWOOD KEITH
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Snippet Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of...
SourceID epo
SourceType Open Access Repository
SubjectTerms BEER
BIOCHEMISTRY
CHEMISTRY
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
COMPOSITIONS THEREOF
CONFECTIONERY
CULTURE MEDIA
ENZYMOLOGY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
ICE-CREAM
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
ORGANIC CHEMISTRY
PEPTIDES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
PROTEIN COMPOSITIONS FOR FOODSTUFFS
SPIRITS
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
WORKING-UP PROTEINS FOR FOODSTUFFS
Title FROZEN CONFECTIONERY PRODUCTS
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