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Books on the topic 'Freezing'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 June 2025

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1

Langan, Steve. Freezing. Kalamazoo, MI: New Issues/Western Michigan University, 2001.

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2

Evans, Penelope. Freezing. New York, NY: Soho Press, 1998.

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3

Nawroth, Frank. Social Freezing. Wiesbaden: Springer Fachmedien Wiesbaden, 2015. http://dx.doi.org/10.1007/978-3-658-09892-6.

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4

Bald, W. B., ed. Food Freezing. London: Springer London, 1991. http://dx.doi.org/10.1007/978-1-4471-3446-6.

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5

Alerassool, Mahvash. Freezing Assets. London: Palgrave Macmillan UK, 1993. http://dx.doi.org/10.1007/978-1-349-22532-3.

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6

van der Ven, Katrin, Monika Pohlmann, and Corinna Hößle. Social Freezing. Wiesbaden: Springer Fachmedien Wiesbaden, 2017. http://dx.doi.org/10.1007/978-3-658-17942-7.

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7

Copyright Paperback Collection (Library of Congress), ed. Freezing point. New York: Jove Books, 2008.

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8

Berry, Holly. Freezing foods. Pullman, [Wash.]: Cooperative Extension, College of Agriculture and Home Economics, Washington State University, 1990.

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9

Im, Tar-yŏng. P'ŭrijing: Freezing. Sŏul T'ŭkpyŏlsi: Haksan Munhwasa, 2010.

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10

Simmonds, Posy. F-freezing ABC. New York: Knopf, 1996.

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11

Bowen, Carol. Home freezing handbook. London: Grub Street, 2007.

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12

Hillers, Val. Freezing prepared foods. [Olympia, Wash: Washington State University Cooperative Extension, 1987.

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13

Hillers, Val. Freezing prepared foods. [Pullman, Wash.]: Washington State University Cooperative Extension, 1998.

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14

Simmonds, Posy. F-freezing ABC. London: Cape, 1995.

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15

Hilderbrand, Kenneth S. Home freezing of seafood. Corvallis, Or: Extension Service, Oregon State University, 1991.

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16

F, Leddy Kathleen, and Charalambous George, eds. Meat freezing: A sourcebook. Amsterdam: Elsevier, 1989.

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17

E, Kramer Donald, Alaska Sea Grant College Program., and National Sea Grant Office (U.S.),, eds. Planning for seafood freezing. Fairbanks, Alaska: Alaska Sea Grant College Program, University of Alaska Fairbanks, 2007.

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18

Communication, Kill Time. Freezing, Vol1 (Freezing, #1). KTC, 2007.

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19

Communication, Kill Time. Freezing, Vol5 (Freezing, #5). KTC, 2009.

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20

Communication, Kill Time. Freezing, Vol10 (Freezing, #10). KTC, 2011.

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21

Communication, Kill Time. Freezing, Vol7 (Freezing, #7). KTC, 2010.

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22

Communication, Kill Time. Freezing, Vol8 (Freezing, #8). KTC, 2010.

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23

Communication, Kill Time. Freezing, Vol3 (Freezing, #3). KTC, 2008.

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24

Communication, Kill Time. Freezing, Vol6 (Freezing, #6). KTC, 2009.

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25

Communication, Kill Time. Freezing, Vol11 (Freezing, #11). KTC, 2011.

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26

Communication, Kill Time. Freezing, Vol9 (Freezing, #9). KTC, 2010.

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27

Evans, Penelope. Freezing. Soho Crime, 2000.

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28

Hartmann, Jutta, Marion Jäger, Andreas Kehl, Andreas Konietzko, and Susanne Winkler, eds. Freezing. De Gruyter Mouton, 2018. http://dx.doi.org/10.1515/9781501504266.

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29

Clarke, Andrew. Freezing. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780199551668.003.0006.

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Abstract:

Freezing is a widespread ecological challenge, affecting organisms in over half the terrestrial environment as well as both polar seas. With very few exceptions, if a cell freezes internally, it dies. Polar teleost fish in shallow waters avoid freezing by synthesising a range of protein or glycoprotein antifreezes. Terrestrial organisms are faced with a far greater thermal challenge, and exhibit a more complex array of responses. Unicellular organisms survive freezing temperatures by preventing ice nucleating within the cytosol, and tolerating the cellular dehydration and membrane disruption that follows from ice forming in the external environment. Multicellular organisms survive freezing temperatures by manipulating the composition of the extracellular body fluids. Terrestrial organisms may freeze at high subzero temperatures, often promoted by ice nucleating proteins, and small molecular mass cryoprotectants (often sugars and polyols) moderate the osmotic stress on cells. A range of chaperone proteins (dehydrins, LEA proteins) help maintain the integrity of membranes and macromolecules. Thermal hysteresis (antifreeze) proteins prevent damaging recrystallisation of ice. In some cases arthropods and higher plants prevent freezing in their extracellular fluids and survive by supercooling. Vitrification of extracellular water, or of the cell cytosol, may be a more widespread response to very cold temperatures than recognised to date.

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30

Freezing. Severn House, 2012.

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31

Koff, Clea. Freezing. Severn House Publishers, Limited, 2012.

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32

Anders, Tarrah. Freezing. Anders, Tarrah, 2018.

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33

Evans, Penelope. Freezing. Black Swan, 1997.

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34

Anders, Tarrah. Freezing. Anders, Tarrah, 2018.

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35

Freezing. Severn House Publishers, 2011.

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36

Freezing. Kalamazoo, MI: New Issues/Western Michigan University, 2001.

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37

Freezing. HarperCollins Publishers Limited, 2024.

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38

Freezing. London: Octopus, 1988.

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39

Freezing. London: Cathay (for Tesco Stores), 1985.

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40

Freezing. Severn House, 2012.

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41

Tressler, D. K. Freezing Preservation of Foods Commercial Freezing. Avi Pub Co, 2000.

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42

Beverly, A. Bernhard. Freezing Daniel. BabTech, 2007.

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43

Wilson, Tim. Freezing Point. Caxton Editions, 2002.

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44

van de Wiel, Lucy. Freezing Fertility. New York University Press, 2021. http://dx.doi.org/10.18574/nyu/9781479868148.001.0001.

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45

Meat Freezing. Elsevier, 1989. http://dx.doi.org/10.1016/c2009-0-00904-0.

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46

Goddard, Elizabeth. Freezing Point. Harlequin Enterprises, Limited, 2011.

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47

Andrew, Bill. Freezing Fire. Frank Peters Publishing, 1998.

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48

Freezing Point. Dawn Press, 1986.

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49

Freezing Point. Headline Book Publishing, 1995.

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50

Freezing Point. Love Inspired, 2011.

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