Freeze concentration of some foodstuffs using ice nucleation-active bacterial cells [Erwinia ananas] entrapped in calcium alginate gel
Cells of an ice nucleation-active strain of Ermnia ananas were entrapped in calcium alginate to prepare an ice-nucleating gel usable as ice nuclei for freeze concentration. The ice-nucleating gel was also adjusted as to specific gravity. When it was placed at a desired position in a liquid material...
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| Veröffentlicht in: | Agricultural and biological chemistry 1989-10, Vol.53 (10), p.2731-2735 |
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| container_end_page | 2735 |
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| container_issue | 10 |
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| container_title | Agricultural and biological chemistry |
| container_volume | 53 |
| creator | Watanabe, M. (Tokyo Univ. (Japan). Faculty of Agriculture) Watanabe, J Kumeno, K Nakahama, N Arai, S |
| description | Cells of an ice nucleation-active strain of Ermnia ananas were entrapped in calcium alginate to prepare an ice-nucleating gel usable as ice nuclei for freeze concentration. The ice-nucleating gel was also adjusted as to specific gravity. When it was placed at a desired position in a liquid material such as egg white, ice formed at this position as the material was cooled. It was possible to put the ice- nucleating gel in liquid foodstuffs such as egg white and lemon juice before their temperatures reached subzero points. Application of this method produced freeze-concentrated foods whose properties were not significantly deteriorated. |
| doi_str_mv | 10.1080/00021369.1989.10869739 |
| format | Article |
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(Tokyo Univ. (Japan). Faculty of Agriculture) ; Watanabe, J ; Kumeno, K ; Nakahama, N ; Arai, S</creator><creatorcontrib>Watanabe, M. (Tokyo Univ. (Japan). Faculty of Agriculture) ; Watanabe, J ; Kumeno, K ; Nakahama, N ; Arai, S</creatorcontrib><description>Cells of an ice nucleation-active strain of Ermnia ananas were entrapped in calcium alginate to prepare an ice-nucleating gel usable as ice nuclei for freeze concentration. The ice-nucleating gel was also adjusted as to specific gravity. When it was placed at a desired position in a liquid material such as egg white, ice formed at this position as the material was cooled. It was possible to put the ice- nucleating gel in liquid foodstuffs such as egg white and lemon juice before their temperatures reached subzero points. Application of this method produced freeze-concentrated foods whose properties were not significantly deteriorated.</description><identifier>ISSN: 0002-1369</identifier><identifier>DOI: 10.1080/00021369.1989.10869739</identifier><identifier>CODEN: ABCHA6</identifier><language>eng</language><publisher>Tokyo: Taylor & Francis</publisher><subject>albumen ; ALBUMEN D'OEUF ; ALBUMINA DE HUEVO ; ALGINATE ; ALGINATES ; ALGINATOS ; ALIMENTOS ; Biological and medical sciences ; Biotechnology ; calcium alginate ; CELLS ; CELLULE ; CELULAS ; COLLOIDE ; COLLOIDS ; COLOIDES ; CONCENTRACION ; CONCENTRATING ; CONCENTRATION ; CONGELACION ; CONGELATION ; EGG ALBUMEN ; ERWINIA ; Food processing ; FOODS ; FREEZING ; FRUIT JUICES ; Fundamental and applied biological sciences. Psychology ; GLACE ; HIELO ; ICE ; immobilization ; Industrial applications and implications. Economical aspects ; JUGO DE FRUTAS ; JUS DE FRUIT ; PRODUIT ALIMENTAIRE</subject><ispartof>Agricultural and biological chemistry, 1989-10, Vol.53 (10), p.2731-2735</ispartof><rights>Copyright, 1989, by the Japan Society for Bioscience, Biotechnology, and Agrochemistry 1989</rights><rights>1990 INIST-CNRS</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c390t-54a9f4145baf82ddcf690e09c7271f469a4cc57a0fe497d9298883a97d9f65113</citedby><cites>FETCH-LOGICAL-c390t-54a9f4145baf82ddcf690e09c7271f469a4cc57a0fe497d9298883a97d9f65113</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27923,27924</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=6660019$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Watanabe, M. (Tokyo Univ. (Japan). Faculty of Agriculture)</creatorcontrib><creatorcontrib>Watanabe, J</creatorcontrib><creatorcontrib>Kumeno, K</creatorcontrib><creatorcontrib>Nakahama, N</creatorcontrib><creatorcontrib>Arai, S</creatorcontrib><title>Freeze concentration of some foodstuffs using ice nucleation-active bacterial cells [Erwinia ananas] entrapped in calcium alginate gel</title><title>Agricultural and biological chemistry</title><description>Cells of an ice nucleation-active strain of Ermnia ananas were entrapped in calcium alginate to prepare an ice-nucleating gel usable as ice nuclei for freeze concentration. The ice-nucleating gel was also adjusted as to specific gravity. When it was placed at a desired position in a liquid material such as egg white, ice formed at this position as the material was cooled. It was possible to put the ice- nucleating gel in liquid foodstuffs such as egg white and lemon juice before their temperatures reached subzero points. Application of this method produced freeze-concentrated foods whose properties were not significantly deteriorated.</description><subject>albumen</subject><subject>ALBUMEN D'OEUF</subject><subject>ALBUMINA DE HUEVO</subject><subject>ALGINATE</subject><subject>ALGINATES</subject><subject>ALGINATOS</subject><subject>ALIMENTOS</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>calcium alginate</subject><subject>CELLS</subject><subject>CELLULE</subject><subject>CELULAS</subject><subject>COLLOIDE</subject><subject>COLLOIDS</subject><subject>COLOIDES</subject><subject>CONCENTRACION</subject><subject>CONCENTRATING</subject><subject>CONCENTRATION</subject><subject>CONGELACION</subject><subject>CONGELATION</subject><subject>EGG ALBUMEN</subject><subject>ERWINIA</subject><subject>Food processing</subject><subject>FOODS</subject><subject>FREEZING</subject><subject>FRUIT JUICES</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GLACE</subject><subject>HIELO</subject><subject>ICE</subject><subject>immobilization</subject><subject>Industrial applications and implications. Economical aspects</subject><subject>JUGO DE FRUTAS</subject><subject>JUS DE FRUIT</subject><subject>PRODUIT ALIMENTAIRE</subject><issn>0002-1369</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1989</creationdate><recordtype>article</recordtype><recordid>eNqFkMFO3DAQhnOgEhR4gR6QD1VvgXHiOPERIaCtkOAAJ1RZs8545cqxt3ZSRB-gz02yy_Za-TCW5_v_8fxFccbhnEMHFwBQ8Vqqc646tTxJ1dbqoDhaGuXSOSw-5vwToIEa4Kj4e5OI_hAzMRgKY8LRxcCiZTkOxGyMfR4nazObsgtr5gyxMBlPW65EM7rfxFZzpeTQM0PeZ_Z8nV5ccMgwzCf_YFvnzYZ65gIz6I2bBoZ-7QKOxNbkT4oPFn2m0_d6XDzdXD9efS3v7m-_XV3elaZWMJaNQGUFF80KbVf1vbFSAYEybdVyK6RCYUzTIlgSqu1Vpbquq3G5WtlwXh8XX3a-mxR_TZRHPbi8fBoDxSlr3ohW1p2YQbkDTYo5J7J6k9yA6VVz0EvUeh-1XqLW-6hn4ef3CZjnTW3CYFz-p5ZSAvAFu9xhLtiYBnyJyfd6xFcf015T_3fUp52HxahxnWbJ9wdVAYh56TfBNp9Z</recordid><startdate>19891001</startdate><enddate>19891001</enddate><creator>Watanabe, M. (Tokyo Univ. (Japan). 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Faculty of Agriculture) ; Watanabe, J ; Kumeno, K ; Nakahama, N ; Arai, S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c390t-54a9f4145baf82ddcf690e09c7271f469a4cc57a0fe497d9298883a97d9f65113</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1989</creationdate><topic>albumen</topic><topic>ALBUMEN D'OEUF</topic><topic>ALBUMINA DE HUEVO</topic><topic>ALGINATE</topic><topic>ALGINATES</topic><topic>ALGINATOS</topic><topic>ALIMENTOS</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>calcium alginate</topic><topic>CELLS</topic><topic>CELLULE</topic><topic>CELULAS</topic><topic>COLLOIDE</topic><topic>COLLOIDS</topic><topic>COLOIDES</topic><topic>CONCENTRACION</topic><topic>CONCENTRATING</topic><topic>CONCENTRATION</topic><topic>CONGELACION</topic><topic>CONGELATION</topic><topic>EGG ALBUMEN</topic><topic>ERWINIA</topic><topic>Food processing</topic><topic>FOODS</topic><topic>FREEZING</topic><topic>FRUIT JUICES</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GLACE</topic><topic>HIELO</topic><topic>ICE</topic><topic>immobilization</topic><topic>Industrial applications and implications. Economical aspects</topic><topic>JUGO DE FRUTAS</topic><topic>JUS DE FRUIT</topic><topic>PRODUIT ALIMENTAIRE</topic><toplevel>online_resources</toplevel><creatorcontrib>Watanabe, M. (Tokyo Univ. (Japan). Faculty of Agriculture)</creatorcontrib><creatorcontrib>Watanabe, J</creatorcontrib><creatorcontrib>Kumeno, K</creatorcontrib><creatorcontrib>Nakahama, N</creatorcontrib><creatorcontrib>Arai, S</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Agricultural and biological chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Watanabe, M. (Tokyo Univ. (Japan). Faculty of Agriculture)</au><au>Watanabe, J</au><au>Kumeno, K</au><au>Nakahama, N</au><au>Arai, S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Freeze concentration of some foodstuffs using ice nucleation-active bacterial cells [Erwinia ananas] entrapped in calcium alginate gel</atitle><jtitle>Agricultural and biological chemistry</jtitle><date>1989-10-01</date><risdate>1989</risdate><volume>53</volume><issue>10</issue><spage>2731</spage><epage>2735</epage><pages>2731-2735</pages><issn>0002-1369</issn><coden>ABCHA6</coden><abstract>Cells of an ice nucleation-active strain of Ermnia ananas were entrapped in calcium alginate to prepare an ice-nucleating gel usable as ice nuclei for freeze concentration. The ice-nucleating gel was also adjusted as to specific gravity. When it was placed at a desired position in a liquid material such as egg white, ice formed at this position as the material was cooled. It was possible to put the ice- nucleating gel in liquid foodstuffs such as egg white and lemon juice before their temperatures reached subzero points. Application of this method produced freeze-concentrated foods whose properties were not significantly deteriorated.</abstract><cop>Tokyo</cop><pub>Taylor & Francis</pub><doi>10.1080/00021369.1989.10869739</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Agricultural and biological chemistry, 1989-10, Vol.53 (10), p.2731-2735 |
| issn | 0002-1369 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_6660019 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; J-STAGE (Japan Science & Technology Information Aggregator, Electronic) Freely Available Titles - Japanese; Free Full-Text Journals in Chemistry |
| subjects | albumen ALBUMEN D'OEUF ALBUMINA DE HUEVO ALGINATE ALGINATES ALGINATOS ALIMENTOS Biological and medical sciences Biotechnology calcium alginate CELLS CELLULE CELULAS COLLOIDE COLLOIDS COLOIDES CONCENTRACION CONCENTRATING CONCENTRATION CONGELACION CONGELATION EGG ALBUMEN ERWINIA Food processing FOODS FREEZING FRUIT JUICES Fundamental and applied biological sciences. Psychology GLACE HIELO ICE immobilization Industrial applications and implications. Economical aspects JUGO DE FRUTAS JUS DE FRUIT PRODUIT ALIMENTAIRE |
| title | Freeze concentration of some foodstuffs using ice nucleation-active bacterial cells [Erwinia ananas] entrapped in calcium alginate gel |
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