ISBN-10:
0824793501
ISBN-13:
9780824793500
Pub. Date:
02/06/1996
Publisher:
Taylor & Francis
Freezing Effects on Food Quality / Edition 1

Freezing Effects on Food Quality / Edition 1

by JeremiahJeremiah
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Overview

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.

Product Details

ISBN-13: 9780824793500
Publisher: Taylor & Francis
Publication date: 02/06/1996
Series: Food Science and Technology , #72
Pages: 432
Product dimensions: 6.00(w) x 9.00(h) x 1.20(d)

About the Author

Jeremiah

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.

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