Contents 1 Thermal Properties and Ice Crystal Development in Frozen Foods 2 Effects of Freezing on Nutritional andMicrobiological Properties of Food 3Modelling of Freezing Processes 4 Specifying and Selecting Refrigeration and FreezerPlan 5Emerging and Novel Freezing Processes 6Freezing of Meat 7Freezing of Fish 8Freezing of Fruits and Vegetables 9 Freezing of Bakery and Dessert Products 10 Developing Frozen Products for the Market and theFreezing of Ready-Prepared Meals 11 FrozenStorage 12 FreezeDrying 13 FrozenFood Transport 14 FrozenRetail Display 15 Consumer Handling of Frozen Foods Frozen_Food_Science_and_Technology.pdf [ΠΗΓΗ:www.blackwellpublishing.com] |