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Cryostabilization

Transfer of macromolecular crystals into cryostabilization buffer... [Pg.60]

Levine, H., and Slade, L. (1988). Principles of cryostabilization technology from structure/ property relationships of carbohydrate/water systems—a review. Cryo-Lett. 9 21-63. [Pg.207]

Levine, H. and Slade, L. A food polymer science approach to the practice of cryostabilization technology. Comments Agric. Food Chem., 1, 315, 1989. [Pg.323]

Levine, H. and Slade, L. 1990. Cryostabilization technology Thermoanalytical evaluation of food ingredients and systems. In Thermal Analysis of Foods, eds. V.R. HarwaUcar and... [Pg.250]

Carvajal, P.A. Lanier, T.C. Cryoprotection of intact meats by carbohydrate infusion. J. Food Sci. 1997 (in press). Carvajal, P.A. MacDonald, G.A. Lanier, T.C. Cryostabilization of muscle proteins. Cryobiology 1997 (in press) Cheftel, J.-C. Effects of high hydrostatic pressure on food constituents an overview. In Fligh Pressure and Biotechnology Balny, C. Hayashi, R. Heremans, K. Masson, P., Eds. Colloque INSERM, John Libbey Eurotext Ltd., 1992 Vol. 224, pp 195-209. [Pg.53]

As noted earlier, whether for cryostabilization, encapsulation, thermomechanical stabilization, or facilitation of drying processes, the utility of such SHPs derives from the structure-function relationship defined by the entanglement plateau region in Figure 6. [Pg.250]

See other pages where Cryostabilization is mentioned: [Pg.209]    [Pg.209]    [Pg.59]    [Pg.60]    [Pg.60]    [Pg.60]    [Pg.60]    [Pg.122]    [Pg.110]    [Pg.176]    [Pg.298]    [Pg.304]    [Pg.11]    [Pg.515]    [Pg.229]    [Pg.235]    [Pg.246]    [Pg.249]    [Pg.249]    [Pg.250]    [Pg.250]    [Pg.250]    [Pg.252]    [Pg.253]    [Pg.334]   
See also in sourсe #XX -- [ Pg.110 ]

See also in sourсe #XX -- [ Pg.38 , Pg.162 , Pg.165 ]



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