Handbook Of Frozen Foods PDF Download
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Author | : Y. H. Hui |
Publisher | : CRC Press |
Total Pages | : 762 |
Release | : 2004-03-29 |
Genre | : Technology & Engineering |
ISBN | : 9780203022009 |
Download Handbook of Frozen Foods Book in PDF, ePub and Kindle
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.
Author | : Da-Wen Sun |
Publisher | : CRC Press |
Total Pages | : 758 |
Release | : 2005-11-14 |
Genre | : Technology & Engineering |
ISBN | : 1420027409 |
Download Handbook of Frozen Food Processing and Packaging Book in PDF, ePub and Kindle
Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor
Author | : Da-Wen Sun |
Publisher | : CRC Press |
Total Pages | : 938 |
Release | : 2011-10-19 |
Genre | : Technology & Engineering |
ISBN | : 1439836043 |
Download Handbook of Frozen Food Processing and Packaging, Second Edition Book in PDF, ePub and Kindle
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.
Author | : Frank A. Paine |
Publisher | : Springer Science & Business Media |
Total Pages | : 511 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 1461528100 |
Download A Handbook of Food Packaging Book in PDF, ePub and Kindle
This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. While the original format has been retained, the contents have been thoroughly revised to take account of the considerable advances made in recent years in the techniques of food processing, packaging and distribution. While efficient packaging is even more a necessity for every kind of food, whether fresh or processed, and is an essential link between the food producer and the consumer, the emphasis on its several functions has changed. Its basic function is to identify the product and ensure that it travels safely through the distribution system to the consumer. Packaging designed and constructed solely for this purpose adds little or nothing to the value of the product, merely preserving farm or processor freshness or preventing physical damage, and cost effectiveness is the sole criterion for success. If, however, the packaging facilitates the use of the product, is reusable or has an after-use, some extra value can be added to justify the extra cost and promote sales. Many examples of packaging providing such extra value can be cited over the last decade.
Author | : Leo M. L. Nollet |
Publisher | : John Wiley & Sons |
Total Pages | : 739 |
Release | : 2008-02-28 |
Genre | : Technology & Engineering |
ISBN | : 0470276541 |
Download Handbook of Meat, Poultry and Seafood Quality Book in PDF, ePub and Kindle
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Author | : Theodoros Varzakas |
Publisher | : CRC Press |
Total Pages | : 679 |
Release | : 2015-10-22 |
Genre | : Technology & Engineering |
ISBN | : 1498721788 |
Download Handbook of Food Processing Book in PDF, ePub and Kindle
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
Author | : Institut international du froid |
Publisher | : |
Total Pages | : 174 |
Release | : 2006 |
Genre | : Frozen foods |
ISBN | : 9782913149526 |
Download Recommendations for the Processing and Handling of Frozen Foods Book in PDF, ePub and Kindle
Author | : |
Publisher | : |
Total Pages | : 94 |
Release | : 1999 |
Genre | : Food |
ISBN | : 9782913149014 |
Download Control of the Cold Chain for Quick-frozen Foods Handbook Book in PDF, ePub and Kindle
Author | : National Frozen Food Association |
Publisher | : |
Total Pages | : 264 |
Release | : 1988 |
Genre | : Frozen foods |
ISBN | : |
Download National Frozen Food Association Directory Book in PDF, ePub and Kindle
Author | : Dana Gunders |
Publisher | : Chronicle Books |
Total Pages | : 203 |
Release | : 2015-09-29 |
Genre | : Cooking |
ISBN | : 1452149437 |
Download Waste-Free Kitchen Handbook Book in PDF, ePub and Kindle
This “slim but indispensable new guide” offers “practical tips and delicious recipes that will help reduce kitchen waste and save money” (The Washington Post). Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. This handbook—packed with engaging checklists, simple recipes, practical strategies, and educational infographics—is the ultimate tool for using more and wasting less in your kitchen. From a scientist at the Natural Resources Defense Council come these everyday techniques that call for minimal adjustments of habit, from shopping, portioning, and using a refrigerator properly to simple preservation methods including freezing, pickling, and cellaring. At once a good read and a go-to reference, this handy guide is chock-full of helpful facts and tips, including twenty “use-it-up” recipes and a substantial directory of common foods.