Low Temperature Biology of Foodstuffs (PDF)
Recent Advances in Food Science
(Sprache: Englisch)
Low Temperature Biology of Foodstuffs describes the concept of low temperature biology and its application in the food industry.
This book is divided into 23 chapters and begins with descriptions of several low temperature processes, such as nucleation,...
This book is divided into 23 chapters and begins with descriptions of several low temperature processes, such as nucleation,...
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Low Temperature Biology of Foodstuffs describes the concept of low temperature biology and its application in the food industry.
This book is divided into 23 chapters and begins with descriptions of several low temperature processes, such as nucleation, ice crystal growth, and freezing. The succeeding chapters deal with the protective mechanisms in frost-hardy plants, the physico-chemical changes in foods during freezing and storage, and the influence of cold storage, freezing, and thawing microbial and population of several foodstuffs. These topics are followed by discussions of the principles of freezing and low-temperature storage of fruit and vegetables. Other chapters explore the process of gelation, the freezing and frozen storage of fish muscle and meat. The final chapters look into the subjective evaluations of frozen food quality, including their physico-chemical properties.
This book will prove useful to food scientists and manufacturers.
This book is divided into 23 chapters and begins with descriptions of several low temperature processes, such as nucleation, ice crystal growth, and freezing. The succeeding chapters deal with the protective mechanisms in frost-hardy plants, the physico-chemical changes in foods during freezing and storage, and the influence of cold storage, freezing, and thawing microbial and population of several foodstuffs. These topics are followed by discussions of the principles of freezing and low-temperature storage of fruit and vegetables. Other chapters explore the process of gelation, the freezing and frozen storage of fish muscle and meat. The final chapters look into the subjective evaluations of frozen food quality, including their physico-chemical properties.
This book will prove useful to food scientists and manufacturers.
Bibliographische Angaben
- 2016, 470 Seiten, Englisch
- Herausgegeben: John Hawthorn, E. J. Rolfe
- Verlag: Elsevier Science & Techn.
- ISBN-10: 1483154629
- ISBN-13: 9781483154626
- Erscheinungsdatum: 20.04.2016
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Größe: 52 MB
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