Handbook of Frozen Foods / Edition 1

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

Overview

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.

Product Details

ISBN-13:	9780824747121
Publisher:	Taylor & Francis
Publication date:	03/29/2004
Series:	Food Science and Technology Ser.
Pages:	1293
Product dimensions:	7.40(w) x 10.20(h) x 1.90(d)

About the Author

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

Table of Contents

Freezing Principles. Frozen Food Characteristics. Frozen Meat and Poultry. Frozen Seafoods. Frozen Vegetables. Frozen Fruits and Fruit Products. Frozen Desserts, Frozen Dough, and Microwavable Frozen Foods. Frozen Foods Safety Considerations. Appendices. Index.