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Analysis and Control of Ice Crystal Structure in Frozen Food and Their Application to Food Processing
ice fraction effective thermal conductivity pressure-shift freezing
2009/6/18
The large differences in thermal properties between water and ice cause thermal properties of frozen food to be strongly dependent on ice fraction, which is a function of solute concentration and temp...
Crystal Structure of GH54 α-L-Arabinofuranosidase and Unique Function of CBM42 Attached to It
crystallography glycoside hydrolase family 54 α-L-arabinofuranosidase arabinose-binding domain carbohydrate-binding module family 42
2008/4/20
As the first known structures of a glycoside hydrolase family 54 enzyme, we determined the crystal structures of free and arabinose-complex forms of α-L-arabinofuranosidase from Aspergillus kawachii I...