Quality in Frozen Food / Edition 1

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Overview

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 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.
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Editorial Reviews

Booknews
The principles of freezing and the concepts of quality are addressed from technological, categorical, analytical, theoretical, applied, and administrative perspectives. Five sections discuss the technological and fundamental features of freezing; the types of deterioration which occur in frozen food; treatments, outside the freezing process, which may minimize quality losses during freezing and storage; methods by which quality losses may be assessed; and administrative policies or strategies within academic and industrial research communities that impact a frozen product's quality and ultimately its purchase. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9780412070419
  • Publisher: Springer US
  • Publication date: 8/15/2008
  • Edition description: 1997
  • Edition number: 1
  • Pages: 484
  • Product dimensions: 9.21 (w) x 6.14 (h) x 1.13 (d)

Table of Contents

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 Food. Shelf Life Testing: Procedures and Prediction Methods. Consumer Acceptance of Frozen Foods. Total Quality Management in the Frozen Food Industry. Quality Enhancement. Index.
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