Freezing Effects on Food Quality (Food Science & Technology)

By Lester E. Jeremiah

Book Overview

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.

• Format: Hardcover
• Language: English
• ISBN: 0824793501
• ISBN13: 9780824793500
• Release Date: February 1996
• Publisher: CRC Press
• Length: 520 Pages
• Weight: 1.93 lbs.
• Dimensions: 1.2" x 6.1" x 9.3"