CORDIS Project
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This project investigates the use of ice binding proteins to control ice formation during food freezing processes. By preventing frost damage and enhancing preservation, these proteins aim to improve food quality and extend shelf life.
The freezing processes play a main role in food science.
The storage of food in a frozen form has become one of the most common ways to elongate the shelf-time of many food products.
Nevertheless, during freezing and thawing, cell walls can be ruptured by the ice crystals or can be separated by extra-cellular ice growth during the recrystalization process.
Ice binding proteins (IBP), which include antifreeze proteins, ice nucleating proteins, and recrystalization inhibitors, hold great promise f…
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