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Handbook of Frozen Foods

2004-03-29 Technology & Engineering
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Release : 2004-03-29
Genre : Technology & Engineering
Kind : eBook
Book Rating : 009/5 ( reviews)

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Book Synopsis Handbook of Frozen Foods by : Y. H. Hui

Download or read book Handbook of Frozen Foods written by Y. H. Hui. This book was released on 2004-03-29. Available in PDF, EPUB and Kindle. Book excerpt: Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.

Handbook of Frozen Food Processing and Packaging

2005-11-14 Technology & Engineering
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Release : 2005-11-14
Genre : Technology & Engineering
Kind : eBook
Book Rating : 409/5 ( reviews)

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Book Synopsis Handbook of Frozen Food Processing and Packaging by : Da-Wen Sun

Download or read book Handbook of Frozen Food Processing and Packaging written by Da-Wen Sun. This book was released on 2005-11-14. Available in PDF, EPUB and Kindle. Book excerpt: Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor

Handbook of Frozen Food Processing and Packaging, Second Edition

2011-10-19 Technology & Engineering
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Release : 2011-10-19
Genre : Technology & Engineering
Kind : eBook
Book Rating : 043/5 ( reviews)

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Book Synopsis Handbook of Frozen Food Processing and Packaging, Second Edition by : Da-Wen Sun

Download or read book Handbook of Frozen Food Processing and Packaging, Second Edition written by Da-Wen Sun. This book was released on 2011-10-19. Available in PDF, EPUB and Kindle. Book excerpt: Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.

Handbook of Meat, Poultry and Seafood Quality

2008-02-28 Technology & Engineering
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Release : 2008-02-28
Genre : Technology & Engineering
Kind : eBook
Book Rating : 541/5 ( reviews)

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Book Synopsis Handbook of Meat, Poultry and Seafood Quality by : Leo M. L. Nollet

Download or read book Handbook of Meat, Poultry and Seafood Quality written by Leo M. L. Nollet. This book was released on 2008-02-28. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.

Frozen Food Science and Technology

2009-01-21 Technology & Engineering
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Release : 2009-01-21
Genre : Technology & Engineering
Kind : eBook
Book Rating : 337/5 ( reviews)

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Book Synopsis Frozen Food Science and Technology by : Judith A. Evans

Download or read book Frozen Food Science and Technology written by Judith A. Evans. This book was released on 2009-01-21. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.

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