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Quality in Frozen Food

Author: Marilyn C Erickson; Yen-Con Hung
Publisher: Boston, MA : Springer US : Imprint : Springer, 1997.
Edition/Format:   eBook : Bibliographic data : EnglishView all editions and formats
Summary:
This book presents a comprehensive, 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 (preventative treatments), and administrative (policy). The book focuses on the principles of freezing  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Printed edition:
Material Type: Bibliographic data, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Marilyn C Erickson; Yen-Con Hung
ISBN: 9781461559757 1461559758 9781461377382 1461377382
OCLC Number: 840286013
Description: 1 online resource (484 pages)
Contents: 1 Freezing Systems --
2 Overview Of Physical/Chemical Aspects of Freezing --
3 Measurement and Interpretation of the Glass Transition in Frozen Foods --
4 Modeling of Food Freezing --
5 Moisture Migration and Ice Recrystallization in Frozen Foods --
6 Freeze-Cracking --
7 Quality Deterioration in Frozen Foods Associated with Hydrolytic Enzyme Activities --
8 Protein Denaturation and Functionality Losses --
9 Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods --
10 Relationship of Frozen-Food Quality to Microbial Survival --
11 Cryoprotectants for Improving Frozen-Food Quality --
12 Antioxidants and Their Application to Frozen Foods --
13 Edible Coatings and Films --
14 Product Composition and the Quality of Frozen Foods --
15 Role of Packaging in Quality Preservation of Frozen Foods --
16 Physical and Ultrastructural Measurements --
17 Chemical Measurements of Frozen Foods --
18 Sensory Evaluation Methods to Measure Quality of Frozen Food --
19 Shelf-Life Testing: Procedures and Prediction Methods --
20 Consumer Acceptance of Frozen Foods --
21 Marketing Frozen Foods --
22 Total Quality Management for the Frozen-Food Industry --
23 Quality Enhancement.
Responsibility: edited by Marilyn C. Erickson, Yen-Con Hung.

Abstract:

This book presents a comprehensive, integrated view of quality in frozen foods. The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research  Read more...

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