This outstanding reference presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage, and thawing on specific foodstuffs - delineating how freezing processes alter the color, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety, and consumer acceptance of foods.
A comprehensive overview on the influence of freezing, frozen storage, and thawing on specific foodstuffs, delineating how freezing processes alter the color; appearance; palatability; nutritional value; chemical reactions; microbiological safety; and consumer acceptance of foods. Reviews the fundamental concepts of food-freezing technologies, and examines freezing in relation to meat and poultry production; fish and seafoods; fruits; vegetables; ice cream; eggs; and techniques used in the production of bread from frozen dough. Includes b&w photos. Of interest to food scientists and technologists in research, academia, and the food industry. Annotation c. by Book News, Inc., Portland, Or.
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.
