Freezing Effects on Food Quality

Jeremiah (Autor)

Buch | Hardcover

534 Seiten

1996
Crc Press Inc (Verlag)
978-0-8247-9350-0 (ISBN)

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Presents an overview of knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. This book delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods.

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.

Jeremiah/,

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.

Erscheint lt. Verlag	6.2.1996
Reihe/Serie	Food Science and Technology
Verlagsort	Bosa Roca
Sprache	englisch
Maße	152 x 229 mm
Gewicht	884 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-8247-9350-1 / 0824793501
ISBN-13	978-0-8247-9350-0 / 9780824793500
Zustand	Neuware