ShareFreezing effects on food quality.
Author(s) : JEREMIAH L. E.
Type of monograph: Book
Summary
This book presents an overview of the existing knowledge regarding the influence of freezing, frozen storage, and thawing on specific foodstuffs, delineating how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety, and consumer acceptance of foods. Contents: fundamental aspects of the freezing process; muscle food products; fruits and vegetables; dairy and egg products; cereals and baked products. The book contains a key-word index of 120 pages.
Details
- Original title: Freezing effects on food quality.
- Record ID : 1997-1909
- Languages: English
- Publication: Marcel Dekker - United states/United states
- Publication date: 1996
- Collection:
- ISBN: 0824793501
- Source: Source: 520 p. (16 x 23.4); fig.; tabl.; index; USD 165.00.
- Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Refrigeration and perishable products: general information;
Food quality and safety. Microbiology;
Freezing of foodstuffs;
Fruit;
Vegetables;
Seeds and plants;
Meat and meat products;
Poultry;
Fish and fish product;
Eggs and egg products;
Milk and dairy products;
Ice creams - Keywords: Thawing; Poultry; Food; Cereal; Microbiology; Meat; Organoleptic property; Nutritional value; Quality; Dairy product; Seafood; Bakery product; Fish; Egg; Vegetable; Cold storage; Ice cream; Colour; Freezing; Fruit
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- Author(s) : BRAZHNIKOV A. M.
- Date : 1985
- Languages : Russian
- Source: Kriobiologija - n. 4
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- Author(s) : KASTORNYH M. S.
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- Author(s) : SHELDON B. W., CURTIS P. A., DAWSON P. L., FERKET P. R.
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- Date : 1981
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- Source: Chlodnictwo - vol. 16 - n. 2
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