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Handbook of frozen foods 1st Edition by Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, Murrell, Wai-Kit Nip ISBN 9780824747121 0824747127

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Handbook of frozen foods 1st Edition Y. H. Hui Digital Instant Download

Author(s): Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip
ISBN(s): 9780824747121, 0824747127
Edition: 1
File Details: PDF, 14.01 MB
Year: 2004
Language: english
SKU: EB-1203698 Category: Tags: , , , ,

Handbook of frozen foods 1st Edition by Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip  – Ebook PDF Instant Download/Delivery: 9780824747121, 0824747127
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Product details: 

ISBN 10: 0824747127

ISBN 13: 9780824747121

Author: Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip

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.

Table of contents: 

Freezing Processes: Physical Aspects

  1. Principles of Freeze-Concentration and Freeze-Drying

  2. Principles of Frozen Storage

  3. Frozen Food Packaging

  4. Frozen Food Components and Chemical Reactions

  5. Flavor of Frozen Foods

  6. Food Sensory Attributes

  7. Texture in Frozen Foods

  8. Frozen Seafood Product Descriptions

  9. Frozen Vegetables Product Descriptions

  10. Quality Control in Frozen Vegetables

  11. Production Freezing and Storage of Tomato Sauces and Slices

  12. Frozen French Fried Potatoes and Quality Assurance

  13. Frozen Peas Standard and Grade

  14. Frozen Fruits and Fruit Juices Product Description

  15. Frozen Guava and Papaya Products

Frozen Muscle Foods: Principles, Quality, and Shelf Life
16. Operational Processes for Frozen Red Meat
17. Frozen Meat Processing Equipment
18. Frozen Meat Quality and Shelf Life
19. Chemical and Physical Aspects of Color in Frozen Muscle-Based Foods
20. Frozen Meat Packaging and Quality Control
21. Frozen Poultry Process Flow, Equipment, Quality, and Packaging

Freezing Seafood and Seafood Products: Principles and Applications
22. Freezing Finfish
23. Freezing Shellfish
24. Freezing Secondary Seafood Products
25. Frozen Seafood Safety and HACCP

Frozen Juices and Desserts
26. Frozen Citrus Juices
27. Ice Cream and Frozen Desserts

Specialty and Convenience Frozen Foods
28. Effect of Freezing on Dough Ingredients
29. Microwavable Frozen Food or Meals

Safety, Inspection, and Regulations
30. Safety of Frozen Foods
31. Frozen Food Plants Safety and Inspection
32. Frozen Dessert Processing: Quality, Safety, and Risk Analysis
33. Frozen Foods and Enforcement Activities
34. FDA Standards for Frozen Vegetables and Frozen Peas
35. Frozen Dessert Processing: Special Operations

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Tags: Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, Murrell, Wai Kit Nip, Handbook of frozen