Handbook of Frozen Foods

Freezing Principles
Freezing Processes: Physical Aspects
Principles of Freeze-Concentration and Freeze-Drying
Principles of Frozen Storage
Frozen Food Packaging

Frozen Food Characteristics
Frozen Food Components and Chemical Reactions
Flavor of Frozen Foods
Food Sensory Attributes
Texture in Frozen Foods

Frozen Meat and Poultry
Frozen Muscle Foods: Principles, Quality, and Shelf Life
Operational Processes for Frozen Red Meat
Frozen Meat: Processing Equipment
Frozen Meat: Quality and Shelf Life
Chemical and Physical Aspects of Color in Frozen Muscle-Based Foods
Frozen Meat: Packaging and Quality Control
Frozen Poultry: Process Flow, Equipment, Quality, and Packaging

Frozen Seafoods
Freezing Seafood and Seafood Products Principles and Applications
Freezing Finfish
Freezing Shellfish
Freezing Secondary Seafood Products
Frozen Seafood Safety and HACCP
Frozen Seafood: Product Descriptions

Frozen Vegetables
Frozen Vegetables: Product Descriptions
Quality Control in Frozen Vegetables
Production, Freezing, and Storage of Tomato Sauces and Slices
Frozen French Fried Potatoes and Quality Assurance
Frozen Peas: Standard and Grade

Frozen Fruits and Fruit Products
Frozen Fruits and Fruit Juices: Product Description
Frozen Guava and Papaya Products
Frozen Citrus Juices

Frozen Desserts, Frozen Dough, and Microwavable Frozen Foods
Ice Cream and Frozen Desserts
Effect of Freezing on Dough Ingredients
Microwavable Frozen Food or Meals

Frozen Foods Safety Considerations
Safety of Frozen Foods
Frozen Food Plants: Safety and Inspection
Frozen Dessert Processing: Quality, Safety, and Risk Analysis
Frozen Foods and Enforcement Activities

Appendix A FDA Standard for Frozen Vegetables: 21 CFR 158. Definitions: 21 CFR 158.3; FDA Standard for Frozen Vegetables: 21 CFR 158. Frozen Peas: 21 CFR 158.170
Appendix B Frozen Dessert Processing: Quality, Safety, and Risk Analysis. Special Operations
Index

Biography

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