Freezing Effects on Food Quality (Food Science and Technology) - Hardcover

Jeremiah, Lester E.

Hardcover

ISBN 10: 0824793501 ISBN 13: 9780824793500

Publisher: Marcel Dekker, Inc., 1996

Synopsis

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.

About this title

Review:

." . .the heavy use of references throughout. . ..supplement a comprehensive summary of the available literature in a book intended to be of primary use to research workers and tertiary students. One remarkable features is its index: nowadays, the index often receives scant attention from editors but this publication. . .boast[s] a 120-page index which will prove helpful to both frequent and occasional readers." ---Food Australia

About this edition

• Publisher: Marcel Dekker, Inc.
• Publication date: 1996
• ISBN 10: 0824793501
• ISBN 13: 9780824793500
• Binding: Hardcover
• Edition number: 1
• Number of pages: 520