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Freezing Effects on Food Quality

Freezing Effects on Food Quality

Jeremiah

119,23 €
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Editorial:
Taylor & Francis Ltd
Año de edición:
2019
Materia
Tecnología de alimentos y bebidas
ISBN:
9780367401405
119,23 €
IVA incluido
Disponible

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Sobre IBD

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.

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