Handbook of Frozen Foods

Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip (Herausgeber)

Buch | Hardcover

1293 Seiten

2004
Crc Press Inc (Verlag)
978-0-8247-4712-1 (ISBN)

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Describes the manufacture, processing, inspection, and safety of frozen foods. This book surveys a range of topics in frozen food packaging, quality, and shelf-life from more than 50 of the respected leaders in the field. It also describes the procedures, regulations, and technologies impacting each category of frozen food production.

Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.

Y. H. Hui, Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip

Freezing Principles. Frozen Food Characteristics. Frozen Meat and Poultry. Frozen Seafoods. Frozen Vegetables. Frozen Fruits and Fruit Products. Frozen Desserts, Frozen Dough, and Microwavable Frozen Foods. Frozen Foods Safety Considerations. Appendices. Index.

Erscheint lt. Verlag	29.3.2004
Verlagsort	Bosa Roca
Sprache	englisch
Maße	178 x 254 mm
Gewicht	1496 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-8247-4712-7 / 0824747127
ISBN-13	978-0-8247-4712-1 / 9780824747121
Zustand	Neuware