| Description |
viii, 520 pages : illustrations ; cm |
| Series |
Food science and technology ; 72 |
|
Food science and technology (Marcel Dekker, Inc.) ; 72
|
| Contents |
1. Fundamental Aspects of the Freezing Process / Michael E. Sahagian and H. Douglas Goff -- 2. Red Meats / Carrick Erskine Devine, R. Graham Bell, Simon Lovatt, Brian B. Chrystall and Lester E. Jeremiah -- 3. Poultry and Poultry Products / Joseph G. Sebranek -- 4. Fish and Seafood / Emilia M. Santos-Yap -- 5. Cured and Processed Meats / Roger W. Mandigo and Wesley N. Osburn -- 6. Fruits / Grete Skrede -- 7. Vegetables / M. Pilar Cano -- 8. Freezing of Dairy Products / H. Douglas Goff and Michael E. Sahagian -- 9. Effects of Freezing, Frozen Storage, and Thawing on Eggs and Egg Products / Paul L. Dawson -- 10. Effects of Freezing, Frozen Storage, and Thawing on Dough and Baked Goods / Yoshifumi Inoue and Walter Bushuk |
| Summary |
This outstanding reference presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage, and thawing on specific foodstuffs - delineating how freezing processes alter the color, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety, and consumer acceptance of foods |
|
Reviewing the fundamental concepts upon which food-freezing technologies are based, Freezing Effects on Food Quality examines meat production, processing, and preparation ... elucidates how freezing affects poultry products ... describes changes in fish and seafoods that occur during frozen storage such as protein denaturation, lipid oxidation, and texture deterioration ... analyzes the physical and chemical alterations that take place in fruits during freezing and storage under controlled laboratory conditions ... discusses the importance of prefreezing operations for maintaining the quality of frozen vegetables ... details the manufacture of ice cream and related products ... investigates the consequences of freezing on the functionality of eggs ... covers techniques used in the production of bread from frozen dough ... and more |
| Notes |
Includes index: p. 401-520 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Frozen foods.
|
|
Food -- Quality.
|
| Author |
Jeremiah, Lester E. (Lester Earl), 1941-
|
| LC no. |
95031159 |
| ISBN |
0824793501 hardcover acid-free paper |
|
