Effects of Partial and Complete Replacement of Synthetic Cryoprotectant with Carrot (Daucus carota) Concentrated Protein on Stability of Frozen Surimi

Use of Hydrocolloids as Cryoprotectant for Frozen Foods

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Hydrolysates from marine sources as cryoprotective substances in seafoods and seafood products

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Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi

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Potential application of seafood-derived peptides as bifunctional ingredients, antioxidant–cryoprotectant: A review

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Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles

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Alternative Techniques for Producing a Quality Surimi and Kamaboko from Common Carp (Cyprinus carpio)

(2008) A. Jafarpour et al.   JOURNAL OF FOOD SCIENCE

Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb

(2007) Chao Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY