Chapter 49. From Water to Ice: Investigation of the Effect of Ice Crystal Reduction on the Stability of Frozen Large Unilamellar Vesicles

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5,
  4. Dr. Sanguansri Charoenrein6
  1. L. F. Siow1,
  2. T. Rades2,
  3. M. H. Lim1

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch49

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Siow, L. F., Rades, T. and Lim, M. H. (2010) From Water to Ice: Investigation of the Effect of Ice Crystal Reduction on the Stability of Frozen Large Unilamellar Vesicles, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch49

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Department of Food Science, University of Otago, Dunedin, New Zealand

  2. 2

    School of Pharmacy, University of Otago, Dunedin, New Zealand

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

SEARCH

CHAPTER TOOLS

Get PDF (1882K)

Keywords:

  • effect of ice crystal reduction - stability of frozen large unilamellar vesicles;
  • ice - detrimental to cells, freezing injury of cells during cryopreservation;
  • increase of unfrozen fraction - preventing LUV aggregation and leakage;
  • cryopreservation - usage in biopreservation, preserving organisms at low temperature;
  • successful cryopreservation - survival of the frozen organisms after warming ice;
  • cryoprotective agents (CPAs) addition - improving cell survival during cryopreservation;
  • permeable CPAs - suppressing intracellular ice formation

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusions

  • Acknowledgments

  • References

Get PDF (1882K)