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El. knyga: Freezing Effects on Food Quality

  • Formatas: 432 pages
  • Serija: Food Science and Technology
  • Išleidimo metai: 25-Feb-2019
  • Leidėjas: CRC Press Inc
  • Kalba: eng
  • ISBN-13: 9781351447089
Kitos knygos pagal šią temą:
Freezing Effects on Food QualityDidesnis paveikslėlis
  • Formatas: 432 pages
  • Serija: Food Science and Technology
  • Išleidimo metai: 25-Feb-2019
  • Leidėjas: CRC Press Inc
  • Kalba: eng
  • ISBN-13: 9781351447089
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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.

Recenzijos

". . .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

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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