Freezing Effects on Food Quality
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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anthocyanin antioxidant ascorbic acid beef blanching bread carotenoid cell changes chemical chilled chlorophyll color concentration cooked cultivars Dairy decrease denaturation drip loss effects of freezing enzyme evaluated factors fish flavor Food Sci Food Technol formation freezer freezing and thawing freezing point freezing process freezing rate fresh frozen dough frozen foods frozen meat frozen products frozen storage frozen vegetables gelation growth hams heat ice cream ice crystals increased juice kinetics lactose lipid lipid oxidation liquid metmyoglobin microbial microbiological milk moisture molecules months of storage muscle myoglobin nucleation occur off-flavor oxidation oxygen packaging pasteurization patties peas peroxidase pheophytin pigments polyethylene pork poultry prior to freezing properties protein pulp rancidity reactions reduced retention salt samples sensory slices solutions spoilage stability steaks storage temperature stored strawberries sucrose sugar surface texture thermal thiamine tissue treatments undercooling unfrozen vacuum viscosity vitamin yeast yolk
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Starch in Food: Structure, Function and Applications
Limited preview - 2004