Freezing Effects on Food Quality
Seiten
1996
Crc Press Inc (Verlag)
978-0-8247-9350-0 (ISBN)
Crc Press Inc (Verlag)
978-0-8247-9350-0 (ISBN)
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.
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 |
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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 |
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