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.
- | Author: Jeremiah
- | Publisher: Crc Press
- | Publication Date: Sep 19, 2019
- | Number of Pages: 432 pages
- | Language: English
- | Binding: Paperback
- | ISBN-10: 0367401401
- | ISBN-13: 9780367401405
