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Freezing Effects on Food Quality / Edition 1

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ISBN-10:: 0367401401
ISBN-13:: 9780367401405
Pub. Date:: 09/19/2019
Publisher:: Taylor & Francis

ISBN-10:: 0367401401
ISBN-13:: 9780367401405
Pub. Date:: 09/19/2019
Publisher:: Taylor & Francis

Freezing Effects on Food Quality / Edition 1

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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.

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ISBN-13:	9780367401405
Publisher:	Taylor & Francis
Publication date:	09/19/2019
Series:	Food Science and Technology , #72
Pages:	432
Product dimensions:	6.00(w) x 9.00(h) x (d)

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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