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Quality in Frozen Food - M.C. Erickson

Quality in Frozen Food

Hardcover Published: 30th November 1997
ISBN: 9780412070419
Number Of Pages: 484

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This book presents an 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 (preventive treatments), and adminstrative (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. This book should be of interest to food technologists and quality control personnel; researchers; faculty; and students.

Preface
Contributors
Theoretical and Experimental Aspects of Food Freezing
Freezing Systems
Overview of Physical/Chemical Aspects of Freezing
Measurement and Interpretation of the Glass Transition in Frozen Foods
Modeling of Food Freezing
Quality Losses Associated with Frozen Foods
Moisture Migration and Ice Recrystallization in Frozen Foods
Freeze-Cracking
Quality Deterioration in Frozen Foods Associated with Hydrolytic Enzyme Activities
Protein Denaturation and Functionality Losses
Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods
Relationship of Frozen-Food Quality to Microbial Survival
Techniques to Minimize Quality Losses
Cryoprotectants for Improving Frozen-Food Quality
Antioxidants and Their Application to Frozen Foods
Edible Coatings and Films
Product Composition and the Quality of Frozen Foods
Role of Packaging in Quality Preservation of Frozen Foods
Monitoring of Quality in Frozen Foods
Physical and Ultrastructural Measurements
Chemical Measurements of Frozen Foods
Sensory Evaluation Methods to Measure Quality of Frozen Foods
Shelf-Life Testing: Procedures and Prediction Methods
Strategies to Ensure Frozen Product Quality Today and Tomorrow
Consumer Acceptance of Frozen Foods
Marketing Frozen Foods
Total Quality Management for the Frozen-Food Industry
Quality Enhancement
Index
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780412070419
ISBN-10: 0412070413
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 484
Published: 30th November 1997
Publisher: Chapman and Hall
Country of Publication: GB
Dimensions (cm): 23.5 x 15.5  x 3.51
Weight (kg): 1.96