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Quality in Frozen Food

  • Marilyn C. Erickson
  • Yen-Con Hung

Table of contents

  1. Front Matter
    Pages i-xxiii
  2. Theoretical and Experimental Aspects of Food Freezing

    1. Front Matter
      Pages 1-1
    2. R. Martin George
      Pages 3-9
    3. D. R. Heldman, T. A. Taylor
      Pages 51-64
  3. Quality Losses Associated with Frozen Foods

    1. Front Matter
      Pages 65-65
    2. Yen-Con Hung
      Pages 92-100
    3. R. V. Sista, M. C. Erickson, R. L. Shewfelt
      Pages 101-110
    4. Youling L. Xiong
      Pages 111-140
    5. David A. Golden, Lilliam Arroyo-Gallyoun
      Pages 174-193
  4. Techniques to Minimize Quality Losses

    1. Front Matter
      Pages 195-195
    2. Grant A. MacDonald, Tyre C. Lanier
      Pages 197-232
    3. Marilyn C. Erickson
      Pages 233-263
    4. Yvonne M. Stuchell, John M. Krochta
      Pages 264-274
    5. V. M. Balasubramaniam, M. S. Chinnan
      Pages 296-309
  5. Monitoring of Quality in Frozen Foods

    1. Front Matter
      Pages 311-311
    2. P. Mallikarjunan, Y.-C. Hung
      Pages 313-339
    3. M. C. Erickson
      Pages 340-356
    4. Bin Fu, Theodore P. Labuza
      Pages 377-415
  6. Strategies to Ensure Frozen Product Quality Today and Tomorrow

    1. Front Matter
      Pages 417-417
    2. Denise W. Lam, Fredric Caporaso
      Pages 419-425
    3. Eugene Jones
      Pages 426-441
    4. John G. Surak, John F. Haury
      Pages 442-459
    5. T. M. M. Malundo, R. L. Shewfelt, K. H. McWatters, Y.-C. Hung
      Pages 460-477
  7. Back Matter
    Pages 479-484

About this book

Introduction

This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products.
Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product's quality and ultimate consumer acceptance.

Keywords

enzymes food food industry food quality nutrition

Editors and affiliations

  • Marilyn C. Erickson
    • 1
  • Yen-Con Hung
    • 1
  1. 1.Center of Food Safety and Quality Enhancement Department of Food Science & TechnologyUniversity of GeorgiaUSA

Bibliographic information