In contrast to the rich knowledge of water and 17 experimentally confirmed crystalline phases of solid water under positive pressures, water under negative pressure has been poorly explored. In this study, a new crystalline phase of ice with ultralow density (0.6 g cm-3), named "clathrate ice sL", is constructed by nano water cage clusters, and it is predicted to be stable under a lower negativ...

The objective of this study was to investigate the antimicrobial activity of ethanol extract of propolis against enterotoxigenic strain of MRSA which inoculated into lab prepared ice cream. EEP was added to ice cream in 3 concentrations (150, 300 and 600 mg/L). The prepared ice cream was divided into 2 groups, one stored at freezer temp. at (-5°C), while the other was kept in deep freezer temp....

The effects of seawater and slurry ice bleeding methods on the sensory, microbiological and chemical quality changes of cod fillets during chilled storage were examined in this study. The results from sensory evaluation showed that slurry ice bleeding method prolonged the shelf life of cod fillets up to 13-14 days compared to 10-11 days for fish bled in seawater. Slurry ice bleeding method also...

Recrystallization rate of ice crystals in 33% sucrose solutions, a model frozen dessert, was measured in the presence of antifreeze protein Type I (AFP type I) at -10°C, which is relevant to practical storage or distribution temperature of frozen dessert. The concentrations of AFP type I were set to 0.01, 0.1, and 1g/ml, respectively. Ice crystals during recrystallization process were observed...