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Quality of frozen food products.

[In Russian. / En russe.]

Author(s) : FIL'TCHAKOVA N. N.

Summary

Food product quality is of current importance in Russia. Freezing is the best method to preserve perishables. The main problem is to preserve the biological value of the products. The paper deals with the elaboration of structural stabilization of dairy and vegetable products. The studies carried out show that changes take place at a molecular level when freezing. The paper also analyses the resistance of protein milk products to freezing, as well as quality of frozen semi-products depending on structure state of a pastry cover of a product.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2007-1648
  • Languages: Russian
  • Source: Refrigeration industry in the 21st century + CD-ROM.
  • Publication date: 2004/12/06

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