ShareFactors affecting the stability of frozen foods.
Author(s) : ZARITZKY N. E.
Type of excerpt: Book chapter
Summary
The following points are highlighted: physical changes during freezing and frozen storage, ice formation, freeze cracking, moisture migration, recrystallization of ice, drip loss; chemistry of frozen foods, lipid oxidation, protein denaturation, enzyme activity; impact of freezing on food quality, sensory quality, nutritional aspects, microbiology; new trends in research.
Details
- Original title: Factors affecting the stability of frozen foods.
- Record ID : 2001-1851
- Languages: English
- Source: Managing frozen foods.
- Publication date: 2000
- Document available for consultation in the library of the IIR headquarters only.
Links
See other book excerpts from the same source (11)
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Food; Stability; Quick-frozen food; Parameter
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Future trends in frozen foods.
- Author(s) : KENNEDY C. J.
- Date : 2000
- Languages : English
View record
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Selecting packaging for frozen food products.
- Author(s) : GEORGE M.
- Date : 2000
- Languages : English
View record
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Retail display equipment.
- Author(s) : CORTELLA G.
- Date : 2000
- Languages : English
View record
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Maintaining safety in the cold chain.
- Author(s) : BØGH-SØRENSEN L.
- Date : 2000
- Languages : English
View record
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Freezing and deep freezing foods.
- Author(s) : LE BAIL A.
- Date : 2008/06
- Languages : English
- Formats : PDF
View record