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Freezing Foods
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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.
Author :The Gardeners and Farmers of Centre Terre Vivante Publisher :Chelsea Green Publishing ISBN 13 :1933392592 Total Pages :226 pages Book Rating :4.9/5 (333 download)
Book Synopsis Preserving Food Without Freezing Or Canning by : The Gardeners and Farmers of Centre Terre Vivante
Download or read book Preserving Food Without Freezing Or Canning written by The Gardeners and Farmers of Centre Terre Vivante and published by Chelsea Green Publishing. This book was released on 2007-04-04 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Translation of: Conserves naturelles des quatre saisons.
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 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 Procedures for Home Freezing of Vegetables, Fruits, and Prepared Foods by : Elsie Halstrom Dawson
Download or read book Procedures for Home Freezing of Vegetables, Fruits, and Prepared Foods written by Elsie Halstrom Dawson and published by . This book was released on 1950 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis It's Always Freezer Season by : Ashley Christensen
Download or read book It's Always Freezer Season written by Ashley Christensen and published by Ten Speed Press. This book was released on 2021-04-06 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Transform the way you use your freezer with 100 flavorful meal prep recipes from two-time James Beard Award–winning Southern chef Ashley Christensen and cookbook author Kaitlyn Goalen. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME • “Ingenious . . . Ashley and Kaitlyn are leading us in the right direction to making life in the kitchen a little bit easier.”—Emeril Lagasse, chef and restaurateur In It’s Always Freezer Season, Ashley Christensen and Kaitlyn Goalen reveal how the freezer can easily become the single most important tool in your kitchen. By turning your freezer into a fully provisioned pantry stocked with an array of homemade staples, you’ll save time and energy. Even on a tight schedule you can now put together delicious, complex dishes such as Cornbread Panzanella with Watermelon, Cucumber, and Za’atar Vinaigrette; Potato Pierogi; Pan-Roasted Chicken Breast with Preserved Lemon–Garlic Butter; Braised Short Ribs with Cauliflower Fonduta; and Provençal Onion Tart (Pissaladière) with Tomato-Olive Relish. Christensen and Goalen also share fully prepared make-ahead dishes for every meal of the day to keep in your freezer, like Pistachio Croissant French Toast with Orange Blossom Soft Cream, Chicken and Kale Tortilla Soup, Pimento Mac and Cheese Custard, and Deviled Crab Rigatoni, plus snacks, sweets, and drinks ready to be enjoyed at a moment’s notice. With innovative recipes, helpful technical information, and tips on stocking your new “pantry,” this book will allow you to make more delicious meals with a lot less effort.
Book Synopsis Managing Frozen Foods by : C J Kennedy
Download or read book Managing Frozen Foods written by C J Kennedy and published by Woodhead Publishing. This book was released on 2000-06-27 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: An overview of frozen food technology and processes of the supply chain from the farm to the freezer of the consumer. Specialists in each field cover the particular concerns involved in freezing fruit, vegetables, meat, and fish.
Book Synopsis The Home Preserving Bible by : Carole Cancler
Download or read book The Home Preserving Bible written by Carole Cancler and published by Penguin. This book was released on 2012-10-02 with total page 529 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.
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 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 How to Freeze by : Carolyn Humphries
Download or read book How to Freeze written by Carolyn Humphries and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The complete A to Z guide for freezing almost any food. Includes tips on freezing management for maximum enjoyment from your frozen foods. Contains instruction on food preparation, packaging suggestions, storage times, defrosting techniques, hygiene, and food safety.
Book Synopsis Quick-frozen Foods by : United States. Bureau of Foreign and Domestic Commerce
Download or read book Quick-frozen Foods written by United States. Bureau of Foreign and Domestic Commerce and published by . This book was released on 1938 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Ball Blue Book of Preserving by : Alltrista Consumer Products
Download or read book Ball Blue Book of Preserving written by Alltrista Consumer Products and published by Alltrista Consumer Products. This book was released on 2003 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: Resource added for the Culinary Specialist program 313162.
Download or read book Food Freezing written by William B. Bald and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Freezing: Today and Tomorrow represents the contributions of the invited speakers to an advanced study seminar held by the Institute for Applied Biology of the University of York during April 1990. The main objective of the seminar was to bring together food scientists and engineers to discuss their mutual problems and to seek new directions for possible solutions.
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 Family Freezer Meals by : Kelly McNelis
Download or read book Family Freezer Meals written by Kelly McNelis and published by . This book was released on 2019-01-08 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: FAMILY FREEZER MEALS is the ultimate cookbook to help you and your family eat healthy all year long. The book is packed with freezer cooker basics, best assembly methods, and the motivation to make freezer meals a staple in your life. With family-friendly recipes such as Cool Ranch Shredded Tacos, BBQ Maple Ribs, and Lentil Sloppy Joes, this book shows you how to stock your freezer with slow cooker meals that extend beyond slow cooker soups and stews. Plus, you'll get more for your money, less stress, and precious time back that you can spend with your family. Kelly is the wife, mother of five, and slow cooker addict behind Family Freezer Meals. She is committed to sharing healthy, simple, and budget-friendly recipes through the website's blog and freezer eCookbooks. Besides cooking and eating, Kelly loves spending time with her family, reading fiction, and running outside.
Book Synopsis Principles of Food Processing by : Richard W Hartel
Download or read book Principles of Food Processing written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.
