Freezing effects on food quality
著者
書誌事項
Freezing effects on food quality
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, v. 72）
Marcel Dekker, c1996
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.
目次
- Fundamentals of food freezing: fundamental aspects of the freezing process. Muscle food products: red meats
- poultry and poultry products
- fish and seafoods
- cured and processed meats. Fruits and vegetables: fruits
- vegetables. Dairy and egg products: freezing of dairy products
- effects of freezing, frozen storage and thawing on eggs and egg products. Cereals and baked products: effects of freezing, frozen storage and thawing on dough and baked goods.
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