+612 9045 4394
Handbook of Frozen Foods : Food Science and Technology - Paul Cornillon

Handbook of Frozen Foods

Food Science and Technology

By: Paul Cornillon (Editor), Y. H. Hui (Editor), Isabel Guerrero Legarreta (Editor), Miang Hoong Lim (Editor), K. D. Murrell (Editor)

Hardcover Published: 29th March 2004
ISBN: 9780824747121
Number Of Pages: 1293

Share This Book:


RRP $1334.99
or 4 easy payments of $231.06 with Learn more
Ships in 7 to 10 business days

Frozen foods have the advantage of being very close in taste and quality to fresh foods as compared with other preserved or processed foods. They have become essential items in the retail food industry, grocery stores, convenience food stores, fast food services, and vending machines. Collecting an impressive amount of professional expertise on frozen food science, technology, and engineering, the Handbook of Frozen Foods describes the manufacture, processing, inspection, and safety of frozen foods-surveying a wide range of topics in frozen food packaging, quality, and shelf-life. Details the procedures, regulations, and technologies impacting each category of frozen food production-from red meat, poultry, and eggs to fruit, vegetable, dairy, and bakery products. Led by an international editorial team, this volume is the result of the combined efforts of more than 50 contributors from 10 countries that have expertise in various aspects of frozen food. The handbook contains 36 chapters that are organized into eight comprehensive and accessible parts that approach the topic in a unique manner - making it an essential reference on frozen food for those in government, industry, and academia.

Industry Reviews

"...excellent reading...a unique presentation on the commercialization of indigenous fermented foods." - Food Science and Technology; "...recommended to anyone interested in the microbiology and technology of fermented foods." - Journal of Food Engineering"

Prefacep. iii
Contributorsp. ix
Freezing Principles
Freezing Processes: Physical Aspectsp. 1
Principles of Freeze-Concentration and Freeze-Dryingp. 13
Principles of Frozen Storagep. 25
Frozen Food Packagingp. 55
Frozen Food Characteristics
Frozen Food Components and Chemical Reactionsp. 67
Flavor of Frozen Foodsp. 83
Food Sensory Attributesp. 93
Texture in Frozen Foodsp. 149
Frozen Meat and Poultry
Frozen Muscle Foods: Principles, Quality, and Shelf Lifep. 169
Operational Processes for Frozen Red Meatp. 177
Frozen Meat: Processing Equipmentp. 193
Frozen Meat: Quality and Shelf Lifep. 201
Chemical and Physical Aspects of Color in Frozen Muscle-Based Foodsp. 215
Frozen Meat: Packaging and Quality Controlp. 227
Frozen Poultry: Process Flow, Equipment, Quality, and Packagingp. 239
Frozen Seafoods
Freezing Seafood and Seafood Products Principles and Applicationsp. 245
Freezing Finfishp. 295
Freezing Shellfishp. 309
Freezing Secondary Seafood Productsp. 325
Frozen Seafood Safety and HACCPp. 339
Frozen Seafood: Product Descriptionsp. 365
Frozen Vegetables
Frozen Vegetables: Product Descriptionsp. 395
Quality Control in Frozen Vegetablesp. 405
Production, Freezing, and Storage of Tomato Sauces and Slicesp. 415
Frozen French Fried Potatoes and Quality Assurancep. 433
Frozen Peas: Standard and Gradep. 449
Frozen Fruits and Fruit Products
Frozen Fruits and Fruit Juices: Product Descriptionp. 461
Frozen Guava and Papaya Productsp. 473
Frozen Citrus Juicesp. 483
Frozen Desserts, Frozen Dough, and Microwavable Frozen Foods
Ice Cream and Frozen Dessertsp. 499
Effect of Freezing on Dough Ingredientsp. 571
Microwavable Frozen Food or Mealsp. 581
Frozen Foods Safety Considerations
Safety of Frozen Foodsp. 595
Frozen Food Plants: Safety and Inspectionp. 619
Frozen Dessert Processing: Quality, Safety, and Risk Analysisp. 641
Frozen Foods and Enforcement Activitiesp. 665
FDA Standard for Frozen Vegetables: 21 CFR 158. Definitions: 21 CFR 158.3; FDA Standard for Frozen Vegetables: 21 CFR 158. Frozen Peas: 21 CFR 158.170p. 681
Frozen Dessert Processing: Quality, Safety, and Risk Analysis. Special Operationsp. 687
Indexp. 719
Table of Contents provided by Rittenhouse. All Rights Reserved.

ISBN: 9780824747121
ISBN-10: 0824747127
Series: Food Science and Technology
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 1293
Published: 29th March 2004
Country of Publication: US
Dimensions (cm): 25.81 x 18.14  x 3.94
Weight (kg): 1.47
Edition Number: 1