Measurement of food dehydration during freezing in mechanical and cryogenic freezing conditions
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چکیده
منابع مشابه
Protection of liposomes during dehydration or freezing.
When liposomes are subjected to dehydration or freeze-thawing, vesicle fusion and/or leakage of vesicle contents can occur. The disaccharide, trehalose and the cryoprotectant, glycerol, are known to protect vesicle integrity during dehydration and freezing respectively. Here we examine their protective abilities as a function of vesicle size and lipid composition. It is shown that fatty acyl co...
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ژورنال
عنوان ژورنال: International Journal of Refrigeration
سال: 2019
ISSN: 0140-7007
DOI: 10.1016/j.ijrefrig.2019.02.032