Quality in Frozen Food by Marilyn C. Erickson (English) Paperback Book

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This book presents a comprehensive, integrated view of quality in frozen foods. The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products. treatment to minimize quality losses during freezing and storage;

FORMATPaperback LANGUAGEEnglish CONDITIONBrand New Publisher Description

This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products. Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product's quality and ultimate consumer acceptance.

Author Biography

Erickson is Associate Professor at the Center of Food Safety and Quality Enhancement in the Department of Food Science & Technology at the University of Georgia.

Table of Contents

1 Freezing Systems.- 2 Overview Of Physical/Chemical Aspects of Freezing.- 3 Measurement and Interpretation of the Glass Transition in Frozen Foods.- 4 Modeling of Food Freezing.- 5 Moisture Migration and Ice Recrystallization in Frozen Foods.- 6 Freeze-Cracking.- 7 Quality Deterioration in Frozen Foods Associated with Hydrolytic Enzyme Activities.- 8 Protein Denaturation and Functionality Losses.- 9 Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods.- 10 Relationship of Frozen-Food Quality to Microbial Survival.- 11 Cryoprotectants for Improving Frozen-Food Quality.- 12 Antioxidants and Their Application to Frozen Foods.- 13 Edible Coatings and Films.- 14 Product Composition and the Quality of Frozen Foods.- 15 Role of Packaging in Quality Preservation of Frozen Foods.- 16 Physical and Ultrastructural Measurements.- 17 Chemical Measurements of Frozen Foods.- 18 Sensory Evaluation Methods to Measure Quality of Frozen Food.- 19 Shelf-Life Testing: Procedures and Prediction Methods.- 20 Consumer Acceptance of Frozen Foods.- 21 Marketing Frozen Foods.- 22 Total Quality Management for the Frozen-Food Industry.- 23 Quality Enhancement.

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Springer Book Archives

Details ISBN1461377382 Author Yen-Con Hung Language English ISBN-10 1461377382 ISBN-13 9781461377382 Media Book Format Paperback Residence GA, US Short Title QUALITY IN FROZEN FOOD SOFTCOV Year 2012 Publication Date 2012-10-23 Imprint Springer-Verlag New York Inc. Place of Publication New York, NY Country of Publication United States Pages 484 Illustrations XXIII, 484 p. AU Release Date 2012-10-23 NZ Release Date 2012-10-23 US Release Date 2012-10-23 UK Release Date 2012-10-23 Publisher Springer-Verlag New York Inc. Edition Description Softcover reprint of the original 1st ed. 1997 Alternative 9780412070419 DEWEY 664.02853 Audience Professional & Vocational We've got this

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