Freezing Effects on Food Quality
Seiten
2019
CRC Press (Verlag)
978-0-367-40140-5 (ISBN)
CRC Press (Verlag)
978-0-367-40140-5 (ISBN)
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.
Erscheinungsdatum | 24.09.2019 |
---|---|
Reihe/Serie | Food Science and Technology |
Verlagsort | London |
Sprache | englisch |
Maße | 152 x 229 mm |
Gewicht | 453 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-367-40140-1 / 0367401401 |
ISBN-13 | 978-0-367-40140-5 / 9780367401405 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht
Buch | Hardcover (2023)
Verlag Eugen Ulmer
140,00 €