Quality in Frozen Food
Author: Marilyn C Erickson
Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.
Booknews
The principles of freezing and the concepts of quality are addressed from technological, categorical, analytical, theoretical, applied, and administrative perspectives. Five sections discuss the technological and fundamental features of freezing; the types of deterioration which occur in frozen food; treatments, outside the freezing process, which may minimize quality losses during freezing and storage; methods by which quality losses may be assessed; and administrative policies or strategies within academic and industrial research communities that impact a frozen product's quality and ultimately its purchase. Annotation c. by Book News, Inc., Portland, Or.
Table of Contents:
| Preface | ||
| Contributors | ||
| Sect. I | Theoretical and Experimental Aspects of Food Freezing | |
| Ch. 1 | Freezing Systems | |
| Ch. 2 | Overview of Physical/Chemical Aspects of Freezing | |
| Ch. 3 | Measurement and Interpretation of the Glass Transition in Frozen Foods | |
| Ch. 4 | Modeling of Food Freezing | |
| Sect. II | Quality Losses Associated with Frozen Foods | |
| Ch. 5 | Moisture Migration and Ice Recrystallization in Frozen Foods | |
| Ch. 6 | Freeze-Cracking | |
| Ch. 7 | Quality Deterioration in Frozen Foods Associated with Hydrolytic Enzyme Activities | |
| Ch. 8 | Protein Denaturation and Functionality Losses | |
| Ch. 9 | Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods | |
| Ch. 10 | Relationship of Frozen-Food Quality to Microbial Survival | |
| Sect. III | Techniques to Minimize Quality Losses | |
| Ch. 11 | Cryoprotectants for Improving Frozen-Food Quality | |
| Ch. 12 | Antioxidants and Their Application to Frozen Foods | |
| Ch. 13 | Edible Coatings and Films | |
| Ch. 14 | Product Composition and the Quality of Frozen Foods | |
| Ch. 15 | Role of Packaging in Quality Preservation of Frozen Foods | |
| Sect. IV | Monitoring of Quality in Frozen Foods | |
| Ch. 16 | Physical and Ultrastructural Measurements | |
| Ch. 17 | Chemical Measurements of Frozen Foods | |
| Ch. 18 | Sensory Evaluation Methods to Measure Quality of Frozen Foods | |
| Ch. 19 | Shelf-Life Testing: Procedures and Prediction Methods | |
| Sect. V | Strategies to Ensure Frozen Product Quality Today and Tomorrow | |
| Ch. 20 | Consumer Acceptance of Frozen Foods | |
| Ch. 21 | Marketing Frozen Foods | |
| Ch. 22 | Total Quality Management for the Frozen-Food Industry | |
| Ch. 23 | Quality Enhancement | |
| Index |
Books about: Flatfish or Feasts of Life
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