A Review of the Application and Antifreeze Mechanism of γ-Polyglutamic Acid in Frozen Foods
Foods are subject to deterioration caused by ice crystal formation and recrystallization during storage and transportation. At present, adding antifreeze is an effective means to delay the deterioration of frozen foods and maintain food quality. γ-Polyglutamic acid (γ-PGA) is an anionic polypeptide...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-5-032.pdf |