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Analysis and Control of Ice Crystal Structure in Frozen Food and Their Application to Food Processing
ice fraction effective thermal conductivity pressure-shift freezing
2009/6/18
The large differences in thermal properties between water and ice cause thermal properties of frozen food to be strongly dependent on ice fraction, which is a function of solute concentration and temp...
Enzyme Encapsulation with Crystal Transformation of Anhydrous Maltose or Anhydrous Trehalose
trehalose maltose encapsulation crystal transformation
2008/4/20
The encapsulation of protein drugs in powdery forms is quite important in order to improve the stability, as well as to expand the application. When a protein solution is added to anhydrous sugars suc...
Crystal Structure of GH54 α-L-Arabinofuranosidase and Unique Function of CBM42 Attached to It
crystallography glycoside hydrolase family 54 α-L-arabinofuranosidase arabinose-binding domain carbohydrate-binding module family 42
2008/4/20
As the first known structures of a glycoside hydrolase family 54 enzyme, we determined the crystal structures of free and arabinose-complex forms of α-L-arabinofuranosidase from Aspergillus kawachii I...
Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
2008/3/28
Ice crystal size distributions of dynamically frozen model solutions and ice cream after hardening were determined through image analysis using low temperature scanning electron microscopy. The effect...
Effect of Freezing Point and Texture Regulating Parameters on the Initial Ice Crystal Growth in Ice Cream
recrystallization freezing point texture ice cream
2008/3/28
The objective of this research was to derive information on the technological influences on the ice recrystallization in ice cream after the freezer outlet during the sensitive temperature range from ...
Prevention of Hesperidin Crystal Formation in Canned Mandarin Orange Syrup and Clarified Orange Juice by Hesperidin Glycosides
hesperidin hesperidin glycosides canned mandarin orange syrup
2010/11/22
Hesperidin glycosides are the transglycosylated products of hesperidin by CGTase (cyclodextrin glucanotransferase, EC 2.4.1.19). They are significantly more soluble in water than hesperidin and can be...