Publisher description
This work examines meat production, processing and preparation; looks at how freezing affects poultry products; describes changes in seafood and fish during frozen storage; analyses phyiscal and chemical alterations in fruits during freezing; discusses prefreezing operations for vegetables and details the manufacture of ice cream and related products as well as the consequences of freezing eggs and techniques in production of bread from frozen dough. It 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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Freezing Effects on Food Quality
Book reviews » Freezing Effects on Food Quality
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