Freezing Effects on Food QualityThis 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. |
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Содержание
Fundamental Aspects of the Freezing Process | 1 |
Red Meats | 51 |
Poultry and Poultry Products | 85 |
Fish and Seafood | 109 |
Cured and Processed Meats | 135 |
Fruits | 183 |
Vegetables | 247 |
Egg Products | 337 |
Effects of Freezing Frozen Storage and Thawing on Dough | 367 |
| 401 | |
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Часто встречающиеся слова и выражения
acceptable acid activity addition aging amount appearance ascorbic acid beef blanching bread cause cell changes characteristics chemical color concentration cooked cooling Dairy decrease dependent determine dough edited effect effect of freezing enzyme evaluated factors Figure fish flavor Food Sci formation freezing freezing rate fresh frozen dough frozen storage fruits function glucose growth heat higher ice cream ice crystals important increased indicated influence initial juice less lipid liquid loss lower materials meat mechanical method milk moisture months muscle nucleation observed occur oxidation packaging patties peas period phase pigments pork poultry present prior properties protein reactions reduced salt samples sensory significant slices solutions stability stored structure sucrose surface Table temperature texture thawing tissue treatments values various vegetables vitamin weeks yolk
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Библиографические данные
| Название | Freezing Effects on Food Quality Food Science and Technology (Том 72) |
| Автор | Jeremiah |
| Издание: | иллюстрированное |
| Издатель | CRC Press, 1996 |
| ISBN | 0824793501, 9780824793500 |
| Количество страниц | Всего страниц: 432 |
| Экспорт цитаты | BiBTeX EndNote RefMan |