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Freezing Effects on Food Quality
Jeremiah
出版CRC Press, 2019-02-25
主題Health & Fitness / Diet & Nutrition / GeneralTechnology & Engineering / Food Science / General
ISBN13514470849781351447089
URLhttp://books.google.com.hk/books?id=1jL3DwAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋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.