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Agricultural and Biological Chemistry Volume 39, 1975 - Issue 1
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Food & Nutrition

Influences of Various Salts on Gelation of Low Density Lipoprotein (Egg Yolk) during Its Freezing and Thawing

Yasushi SatoDepartment of Food Science and Technology, Faculty of Agriculture, Nagoya University, Nagoya, Japan
&
Takayoshi AokiDepartment of Food Science and Technology, Faculty of Agriculture, Nagoya University, Nagoya, Japan
Pages 29-35 | Received 21 May 1974, Published online: 09 Sep 2014

References

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  • W. D. Powrie, H. Little and A. Lopez, J. Food Sci., 28, 38 (1963).
  • A. Saari, W. D. Powrie and O. Fennema, ibid., 29, 762 (1964).
  • W. D. Powrie, Recent Advances in Food Technology, 4, 330 (1968).
  • J. E. Lovelock, Proc. Roy. Soc. (London), B 147, 429 (1957).
  • F. S. Soliman and L. van den Berg, Cryobiology, 8, 265 (1971).
  • W. G. Martin, J. Augstyniak and W. H. Cook, Biochim. Biophys. Acta, 84, 714 (1964).
  • C. C. Shepard and G. A. Hottle, J. Biol. Chem., 179, 349 (1949).
  • H. Sugano, J. Biochem., 44, 205 (1957).
  • Y. Sato, Y. Takagaki and R. Nakamura, Abstract Papers of the Annual Meeting of Nippon Nôgeikagakukai, p. 105 (1971).
  • Y. Sato and R. Nakamura, Nippon Shokuhin Kogyo Gakkaishi, 14, 461 (1967).

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