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Freezing Effects on Food Quality

Freezing Effects on Food Quality

Hardcover

Series: Food Science and Technology, Book 72

Technology & Engineering

ISBN10: 0824793501
ISBN13: 9780824793500
Publisher: CRC Press
Published: Feb 1 1996
Pages: 520
Weight: 1.93
Height: 1.17 Width: 6.06 Depth: 9.26
Language: English
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.

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