Freezing Effects on Food Quality

by Jeremiah

Book Details

Format Hardback or Cased Book

Book Series Food Science and Technology

ISBN-10 0824793501

ISBN-13 9780824793500

Publisher Taylor & Francis Inc

Imprint CRC Press Inc

Country of Manufacture US

Country of Publication GB

Publication Date Feb 6th, 1996

Print length 534 Pages

Weight 862 grams

Product Classification: Food & beverage technology

AI Summary

Ksh 62,100.00

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Presents an overview of knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. This book delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods.

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.

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