Author: Publisher:
ISBN:
Category :
Languages : en
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Book Description
Freezer Burn
Author: Freezer Burn
Author: Laine VilenskyPublisher:
ISBN: 9780345365705
Category : Humor
Languages : en
Pages : 68
Book Description
Technical Report
Author: Meat Freezing
Author: B.W. BerryPublisher: Elsevier
ISBN: 1483290751
Category : Technology & Engineering
Languages : en
Pages : 393
Book Description
This book provides a comprehensive summary of the published research related to freezing of meat and poultry products. Among the aspects dealt with are: freezing rate, frozen storage temperature, frozen storage time, temperature fluctuations, thawing and packaging, and their influence on microbiology, storage life indicators, palatability, texture, histology, cooking properties, weight losses and chemical constitutents of red meat and poultry products.The information is presented in an easy-to-use tabular form. Summaries of individual research reports and papers are divided into fourteen main sections. For each summary, the Factors Studied and Characteristics Evaluated are first identified. A concise, yet sufficiently detailed, description of the Purpose and Methodology is given, followed by Results and Comments. A general conclusion, interpretation or comment determined by the original authors, the authors of this book, or both is presented under the heading of General Comments, and each summary concludes with the complete reference citation.Meat Freezing will serve as a useful source of information for those involved in research or conducting literature reviews in this area.
Handbook of Frozen Foods
Author: Y. H. HuiPublisher: CRC Press
ISBN: 9780203022009
Category : Technology & Engineering
Languages : en
Pages : 762
Book Description
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.
Freeze Fresh
Author: Crystal SchmidtPublisher: Storey Publishing
ISBN: 163586447X
Category : Cooking
Languages : en
Pages : 209
Book Description
An in-depth guide to the easiest and most economical way to preserve homegrown or locally grown produce--in the freezer! Techniques and tips for more than 55 popular fruits and vegetables are featured along with 100 recipes that freeze well and use previously frozen produce to best advantage.
Food Science
Author: Norman N. PotterPublisher: Springer Science & Business Media
ISBN: 146154985X
Category : Technology & Engineering
Languages : en
Pages : 620
Book Description
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.
Freezing of Fruits and Vegetables
Author: Gustavo V. Barbosa-CánovasPublisher: Food & Agriculture Org.
ISBN: 9789251052952
Category : Business & Economics
Languages : en
Pages : 88
Book Description
This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.
The Complete Idiot's Guide to Easy Freezer Meals
Author: Cheri SicardPublisher: Penguin
ISBN: 1101513675
Category : Cooking
Languages : en
Pages : 409
Book Description
"Freezers are your friends!" Freezers allow busy home chefs to plan their family menus a weekend, a week, or even a month in advance. Now expert chef and flood blogger Cheri Sicard presents recipes for 120 delicious, healthy meals that can be frozen and then reheated—and still taste fantastic. • Over 120 delicious, unique and easy to prepare recipes • Great cooking tips designed to help the home cook • Flexible menu planning from a weekend to a full month
Seafood Chilling, Refrigeration and Freezing
Author: Nalan GokogluPublisher: John Wiley & Sons
ISBN: 1118512189
Category : Technology & Engineering
Languages : en
Pages : 243
Book Description
Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all three processes aiming to preserve the freshness and flavour of the fish. Consumer demand for fish remains high despite escalating prices in the last ten years which have seen the retail cost of the most popular breeds (cod, haddock, salmon) more than double for unfrozen fish. Many consumers appear to be willing to pay a premium for freshness and quality, both of which are closely linked in shoppers’ minds with the efficient chilling and refrigeration of the fish along the supply chain. At the same time, frozen fish and seafood has also grown more popular with shoppers, as a cheaper, more convenient alternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents the science behind the chilling, refrigerating and freezing of fish and seafood, describing the chemical, microbiological and physical changes which take place during preservation, and considering the new technologies which can be used, highlighting their benefits and their economic implications. The book takes account of the different requirements for different breeds of fish and seafood, and includes both traditional and novel technologies, providing both current and future perspectives. It will be required reading for food scientists, fish processors and retailers as well as fish specialists, researchers and process designers.