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Freezing Effects On Food Quality
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Book Synopsis Freezing Effects on Food Quality by : Jeremiah
Download or read book Freezing Effects on Food Quality written by Jeremiah and published by Routledge. This book was released on 2019-02-25 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Quality in Frozen Food by : Marilyn C. Erickson
Download or read book Quality in Frozen Food written by Marilyn C. Erickson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 495 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products. Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product's quality and ultimate consumer acceptance.
Book Synopsis Freezing Effects on Food Quality by : Jeremiah
Download or read book Freezing Effects on Food Quality written by Jeremiah and published by CRC Press. This book was released on 2019-02-25 with total page 535 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Quality and Stability of Frozen Foods by : Wallace B. Van Arsdel
Download or read book Quality and Stability of Frozen Foods written by Wallace B. Van Arsdel and published by John Wiley & Sons. This book was released on 1969 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Frozen Food Science and Technology by : Judith A. Evans
Download or read book Frozen Food Science and Technology written by Judith A. Evans and published by John Wiley & Sons. This book was released on 2009-01-21 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Book Synopsis Handbook of Frozen Foods by : Y. H. Hui
Download or read book Handbook of Frozen Foods written by Y. H. Hui and published by CRC Press. This book was released on 2004-03-29 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.
Book Synopsis Freezing of Fruits and Vegetables by : Gustavo V. Barbosa-Cánovas
Download or read book Freezing of Fruits and Vegetables written by Gustavo V. Barbosa-Cánovas and published by Food & Agriculture Org.. This book was released on 2005 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt: This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.
Book Synopsis Fundamentals of Food Freezing by : Norman W. Desrosier
Download or read book Fundamentals of Food Freezing written by Norman W. Desrosier and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: The remarkable growth of food technology in industry has been matched by an equal development of related educational programs in food science in colleges and universities in many countries. A vast and growing body of reference books is now available to profes sionals in the field. They have at their fingertips the current state of the art and knowledge in the various areas of specialization embraced by the food industry. For example, excellent reference books are available in the general area of food freezing. The Freezing Preservation of Foods by Tressler et al. is a four volume reference work which covers the subject in detail. Fundamentals of Food Freezing is a book written as a textbook. It repre sents the accumulated art and knowledge in the field of food freezing and draws upon the four volumes of The Freezing Preservation of Foods and the current literature in reference. This new textbook is designed as a unit of instruction in food freezing. As such, it is presented in 16 chapters. The total effect we have attempted to develop is a rounded overall presentation for the student. It is a pleasure to acknowledge the contributions of our many col laborators in preparing this text. These collaborators are identified in the list of contributors; to each, we are most deeply obliged. However, the undersigned are responsible for errors of omission or commission.
Book Synopsis Handbook of Frozen Food Processing and Packaging by : Da-Wen Sun
Download or read book Handbook of Frozen Food Processing and Packaging written by Da-Wen Sun and published by CRC Press. This book was released on 2005-11-14 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor
Book Synopsis Handbook of Frozen Food Processing and Packaging by : Da-Wen Sun
Download or read book Handbook of Frozen Food Processing and Packaging written by Da-Wen Sun and published by CRC Press. This book was released on 2016-04-19 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ
Book Synopsis Recommendations for the Processing and Handling of Frozen Foods by : Institut international du froid
Download or read book Recommendations for the Processing and Handling of Frozen Foods written by Institut international du froid and published by . This book was released on 2006 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Freezing Preservation of Foods: Factors affecting quality in frozen foods by : Wallace B. Van Arsdel
Download or read book The Freezing Preservation of Foods: Factors affecting quality in frozen foods written by Wallace B. Van Arsdel and published by . This book was released on 1968 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Processing Effects on Safety and Quality of Foods by : Enrique Ortega-Rivas
Download or read book Processing Effects on Safety and Quality of Foods written by Enrique Ortega-Rivas and published by CRC Press. This book was released on 2009-10-08 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing Industry With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality. A sampling of the techniques covered: Hermetically sealed containers Acrylamide formation Dried foods Irradiated foods Pressure-assisted thermal processing Pulsed electric field processing Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.
Book Synopsis Operations in Food Refrigeration by : Rodolfo H. Mascheroni
Download or read book Operations in Food Refrigeration written by Rodolfo H. Mascheroni and published by CRC Press. This book was released on 2012-06-06 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productiv
Book Synopsis Handbook of Food Chemistry by : Peter Chi Keung Cheung
Download or read book Handbook of Food Chemistry written by Peter Chi Keung Cheung and published by Springer. This book was released on 2015-10-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Book Synopsis Modern Food Microbiology by : James M. Jay
Download or read book Modern Food Microbiology written by James M. Jay and published by Springer Science & Business Media. This book was released on 2008-02-05 with total page 790 pages. Available in PDF, EPUB and Kindle. Book excerpt: With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.
Book Synopsis Managing Frozen Foods by : C J Kennedy
Download or read book Managing Frozen Foods written by C J Kennedy and published by Elsevier. This book was released on 2000-06-27 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The publication of this book has been perfectly timed to serve the needs of a rapidly expanding industry. Frozen foods have shed their associations with low quality convenience food and freezing is now recognised as one of the safest and most nutritionally valuable ways to store food. Quality is a fundamental competitive advantage. However, the quality of frozen foods is dependent upon the strength or weakness of each link in the supply chain. This book examines the key quality factors at each stage in the frozen food supply chain, from raw material selection through processing and storage to retail display. Managing frozen foods is a unique overview of this entire industry and provides frozen food manufacturers, distributors and retailers with: The book begins with a review of the safety of frozen foods in production and distribution. It then considers the selection of raw materials and pre-treatment before examining the range of physical and chemical factors affecting the sensory and nutritional quality of food during freezing. This is followed by a comprehensive review of freezer technology and identifies the essential selection criteria that food manufacturers need to consider. Further chapters discuss the selection of packaging, cold store design, equipment and maintenance as well as the key area of retail display equipment. Dr Christopher J Kennedy concludes the book by providing a valuable insight into the future of this industry, outlining the opportunities offered by latest developments such as anti-freeze proteins and ultrasonic techniques. A practical and authoritative guide to best practice in maximising quality An invaluable decision-making tool, including guidance on the selection of raw materials, freezer technology, packaging materials and retail display equipment The latest research into the frozen food industry from academic and industry experts
