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The use of starches in frozen food formulation.

Author(s) : LUALLEN T. E.

Type of article: Article

Summary

The rate of freezing is critical to the stability of the starch water phase in formulated foods and temperature variations over extended freezing storage periods allow moisture migration from one phase to another within the starch/food matrix. Test procedures are proposed to evaluate changes over extended storage period and some results and recommendations are given. G.R.S.

Details

  • Original title: The use of starches in frozen food formulation.
  • Record ID : 1995-0940
  • Languages: English
  • Source: J. Food Technol. - vol. 48 - n. 5
  • Publication date: 1994/05
  • Document available for consultation in the library of the IIR headquarters only.

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