Freezing Effects on Food Quality: 1st Edition (Hardback) book cover

Freezing Effects on Food Quality

1st Edition

By Jeremiah

CRC Press

432 pages

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Hardback: 9780824793500
pub: 1996-02-06
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pub: 2019-02-25
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Description

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.

Reviews

". . .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

Table of Contents

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.

About the Series

Food Science and Technology

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Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science