Abstract
This review aims to present an overview of many applications of trehalose, a glass-forming disaccharide, and its solutions with water and glycerol on food products. The versatility of trehalose is discussed in relation with some experimental evidences concerning with the molecular mechanisms responsible for the cryo- and crypto-protective functions of trehalose and its mixtures.
Keywords: trehalose, glycerol, cryoprotection, cryptoprotection, lyoprotection, molecular mechanisms, dehydratio, frozen storage, Artemia salina
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