is subjected to freeze-thaw stress in commercial processes, including frozen dough

is subjected to freeze-thaw stress in commercial processes, including frozen dough baking. tolerance. We found that supplementation with copper ions during postthaw incubation increased intracellular superoxide dismutase activity and intracellular levels of reactive oxygen species were decreased. Moreover, cell viability was increased by supplementation with copper ions. These results suggest that insufficiency of copper ion… Continue reading is subjected to freeze-thaw stress in commercial processes, including frozen dough