Jeremiah

Freezing Effects on Food Quality

• Broschiertes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: CRC Press
• Seitenzahl: 536
• Erscheinungstermin: 19. September 2019
• Englisch
• Abmessung: 229mm x 152mm x 29mm
• Gewicht: 767g
• ISBN-13: 9780367401405
• ISBN-10: 0367401401
• Artikelnr.: 57815445

Autorenporträt

Jeremiah,

Inhaltsangabe

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.