Collecting an impressive amount of professional expertise on frozen food science, technology, and engineering, Handbook of Frozen Foods describes the manufacture, processing, inspection, and safety of frozen foods-surveying a wide range of topics in frozen food packaging, quality, and shelf-life from more than 50 of the most respected leaders in the field.

Details the procedures, regulations, and technologies impacting each category of frozen food production—from red meat, poultry, and eggs to fruit, vegetable, dairy, and bakery products.

Outlining basic procedures before and after freezing that enhance and optimize the quality and texture of frozen foods, Handbook of Frozen Foods contains:

• More than 1700 current references for further exploration of the topic
• Tables and examples illustrating the effect of various chemical and biochemical reactions on the quality of frozen food systems
• Methods to select the most appropriate packaging materials for frozen foods
• Practical guidelines to ensure the safety of frozen food products
• Strategies to reduce the deterioration rate of frozen foods

Partial Contents

Frozen and 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
• Operational processes for frozen red meat
• 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

and much more!

Index

click here to see books • videos • cd-roms of related interest

ORDER NOW Handbook of Frozen Foods edited by Y.H. Hui et al 1,293 pages • 139 illustrations • $278.95 + shipping Texas residents please add 6.75 % sales tax