Handbook of Frozen Foods (inbunden)
Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
1293
Utgivningsdatum
2004-03-01
Upplaga
New ed
Förlag
CRC Press Inc
Medarbetare
Nip, Wai-Kit (red.)
Illustratör/Fotograf
black & white illustrations 1
Illustrationer
1, black & white illustrations
Dimensioner
258 x 181 x 39 mm
Vikt
1466 g
Antal komponenter
133
Komponenter
Contains 133 Hardbacks
ISBN
9780824747121
Handbook of Frozen Foods (inbunden)

Handbook of Frozen Foods

Inbunden Engelska, 2004-03-01
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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.
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"...excellent reading...a unique presentation on the commercialization of indigenous fermented foods." - Food Science and Technology; "...recommended to anyone interested in the microbiology and technology of fermented foods." - Journal of Food Engineering"

Innehållsförteckning

Freezing Principles Freezing Processes: Physical Aspects Principles of Freeze-Concentration and Freeze-Drying Principles of Frozen Storage Frozen Food Packaging Frozen Food Characteristics Frozen Food Components and Chemical Reactions Flavor of Frozen Foods Food Sensory Attributes Texture in Frozen Foods Frozen Meat and Poultry Frozen Muscle Foods: Principles, Quality, and Shelf Life Operational Processes for Frozen Red Meat Frozen Meat: Processing Equipment Frozen Meat: Quality and Shelf Life Chemical and Physical Aspects of Color in Frozen Muscle-Based Foods Frozen Meat: Packaging and Quality Control Frozen Poultry: Process Flow, Equipment, Quality, and Packaging Frozen Seafoods Freezing Seafood and Seafood Products Principles and Applications Freezing Finfish Freezing Shellfish Freezing Secondary Seafood Products Frozen Seafood Safety and HACCP Frozen Seafood: Product Descriptions Frozen Vegetables Frozen Vegetables: Product Descriptions Quality Control in Frozen Vegetables Production, Freezing, and Storage of Tomato Sauces and Slices Frozen French Fried Potatoes and Quality Assurance Frozen Peas: Standard and Grade Frozen Fruits and Fruit Products Frozen Fruits and Fruit Juices: Product Description Frozen Guava and Papaya Products Frozen Citrus Juices Frozen Desserts, Frozen Dough, and Microwavable Frozen Foods Ice Cream and Frozen Desserts Effect of Freezing on Dough Ingredients Microwavable Frozen Food or Meals Frozen Foods Safety Considerations Safety of Frozen Foods Frozen Food Plants: Safety and Inspection Frozen Dessert Processing: Quality, Safety, and Risk Analysis Frozen Foods and Enforcement Activities Appendix 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 Operations Index