Handbook of Frozen Foods

Informationen zum Autor Y. H. Hui, Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip Klappentext 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. Zusammenfassung Describes the manufacture, processing, inspection, and safety of frozen foods. This book surveys a range of topics in frozen food packaging, quality, and shelf-life from more than 50 of the respected leaders in the field. It also describes the procedures, regulations, and technologies impacting each category of frozen food production. Inhaltsverzeichnis Freezing Principles. Frozen Food Characteristics. Frozen Meat and Poultry. Frozen Seafoods. Frozen Vegetables. Frozen Fruits and Fruit Products. Frozen Desserts, Frozen Dough, and Microwavable Frozen Foods. Frozen Foods Safety Considerations. Appendices. Index.

Product details

• Authors: Paul Cornillon, Paul Hui Cornillon, CORNILLON PAUL HUI Y H LEGARRE, Hui Hui, Y. H. Hui, Y. H. Hui y. H., Isabel Guerrero Legaretta, Isabel Legarreta, Wai-Kit Nip
• Assisted by: Y. H. Hui (Editor), Hui Y. H. (Editor), Isabel Guerrero Legarretta (Editor), Legarretta Isabel Guerrero (Editor), Miang Hoong Lim (Editor), Lim Miang Hoong (Editor), K.D. Murrell (Editor), Wai-Kit Nip (Editor), Nip Wai-Kit (Editor)
• Publisher: Dekker marcel incorporated
• Languages: English
• Product format: Hardback
• Released: 29.03.2004
• EAN: 9780824747121
• ISBN: 978-0-8247-4712-1
• Dimensions: 186 mm x 262 mm x 40 mm
• Series: Food Science and Technology
• Subjects: Education and learning > Teaching preparation > Vocational needs; Natural sciences, medicine, IT, technology > Biology > Genetics, genetic engineering; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General