29.11. Physical and Chemical Characteristics of AFPS
When researching the potential applications of AFP in the food industry, basic physicochemical properties are highly relevant. Many foods are frozen or heat-treated, which extends the period for which they can be stored. AFPs are not necessarily able to extend this storage period in terms of avoiding spoilage by microorganisms, but they may prove useful for maintaining the sensory and textural quality of the frozen food. It is therefore interesting to look at the chemical and thermal stability of AFPs.
Few quantitative data are available regarding the general stability of AFP, chemical or thermal. This is at least in part because the term covers a wide range of proteins from different organisms, ...
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