Handbook Of Frozen Foods - Hui Y. H. (Curatore); Hui Y. H. (Curatore); Legarretta Isabel Guerrero (Curatore); Lim Miang Hoong (Curatore); Murrell K.D. (Curatore); Nip Wai-Kit (Curatore) | Libro Crc Press 03/2004 - HOEPLI.it


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hui y. h. (curatore); hui y. h. (curatore); legarretta isabel guerrero (curatore); lim miang hoong (curatore); murrell k.d. (curatore); nip wai-kit (curatore) - handbook of frozen foods

Handbook of Frozen Foods

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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 03/2004
Edizione: 1° edizione





Note Editore

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.




Sommario

Freezing PrinciplesFreezing Processes: Physical AspectsPrinciples of Freeze-Concentration and Freeze-DryingPrinciples of Frozen StorageFrozen Food PackagingFrozen Food CharacteristicsFrozen Food Components and Chemical ReactionsFlavor of Frozen FoodsFood Sensory AttributesTexture in Frozen FoodsFrozen Meat and PoultryFrozen Muscle Foods: Principles, Quality, and Shelf LifeOperational Processes for Frozen Red MeatFrozen Meat: Processing EquipmentFrozen Meat: Quality and Shelf LifeChemical and Physical Aspects of Color in Frozen Muscle-Based FoodsFrozen Meat: Packaging and Quality ControlFrozen Poultry: Process Flow, Equipment, Quality, and PackagingFrozen SeafoodsFreezing Seafood and Seafood Products Principles and ApplicationsFreezing FinfishFreezing ShellfishFreezing Secondary Seafood ProductsFrozen Seafood Safety and HACCPFrozen Seafood: Product DescriptionsFrozen VegetablesFrozen Vegetables: Product DescriptionsQuality Control in Frozen VegetablesProduction, Freezing, and Storage of Tomato Sauces and SlicesFrozen French Fried Potatoes and Quality AssuranceFrozen Peas: Standard and GradeFrozen Fruits and Fruit ProductsFrozen Fruits and Fruit Juices: Product DescriptionFrozen Guava and Papaya ProductsFrozen Citrus JuicesFrozen Desserts, Frozen Dough, and Microwavable Frozen FoodsIce Cream and Frozen DessertsEffect of Freezing on Dough IngredientsMicrowavable Frozen Food or MealsFrozen Foods Safety ConsiderationsSafety of Frozen FoodsFrozen Food Plants: Safety and InspectionFrozen Dessert Processing: Quality, Safety, and Risk AnalysisFrozen Foods and Enforcement ActivitiesAppendix A FDA Standard for Frozen Vegetables: 21 CFR 158. Definitions: 21 CFR 158.3; FDA Standard for Frozen Vegetables: 21 CFR 158. Frozen Peas: 21 CFR 158.170 Appendix B Frozen Dessert Processing: Quality, Safety, and Risk Analysis. Special OperationsIndex




Trama

The handbook contains 36 chapters that are organized into eight comprehensive and accessible parts that approach the topic in a unique manner - making it an essential reference on frozen food for those in government, industry, and academia.







Altre Informazioni

ISBN:

9780824747121

Condizione: Nuovo
Dimensioni: 10 x 7 in Ø 3.30 lb
Formato: Copertina rigida
Illustration Notes:1, black & white illustrations
Pagine Arabe: 1293






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