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.Thawing. on. Dough. and. Baked. Goods. Yoshifumi Inoue Japan School of Baking Edogawa-ku, Tokyo, Japan Walter ... have traditionally forced bakers to do midnight or early morning baking to provide the consumer with fresh bread on aanbsp;...
|Title||:||Freezing Effects on Food Quality|
|Publisher||:||CRC Press - 1996-02-06|