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Freezing Effects on Food Quality de Jeremiah

Freezing Effects on Food Quality: Food Science and Technology

Autor Jeremiah
en Limba Engleză Hardback – 6 feb 1996
This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.
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Specificații

ISBN-13: 9780824793500
ISBN-10: 0824793501
Pagini: 534
Dimensiuni: 152 x 229 x 30 mm
Greutate: 0.88 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Food Science and Technology

Public țintă

Professional

Cuprins

Fundamentals of food freezing: fundamental aspects of the freezing process. Muscle food products: red meats; poultry and poultry products; fish and seafoods; cured and processed meats. Fruits and vegetables: fruits; vegetables. Dairy and egg products: freezing of dairy products; effects of freezing, frozen storage and thawing on eggs and egg products. Cereals and baked products: effects of freezing, frozen storage and thawing on dough and baked goods.

Recenzii

". . .the heavy use of references throughout. . ..supplement a comprehensive summary of the available literature in a book intended to be of primary use to research workers and tertiary students. One remarkable features is its index: nowadays, the index often receives scant attention from editors but this publication. . .boast[s] a 120-page index which will prove helpful to both frequent and occasional readers. "
---Food Australia

Descriere

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.