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.Liquid egg white has a relatively high level of solutes, including protein, glucose, and salts. Freeze ... Egg yolk undergoes greater changes in texture during freezing than does egg albumen. The yolk contains ... As protein and carbohydrate content are similar in most milk, the serum viscosity does not vary much. Fat contentanbsp;...
|Title||:||Handbook of Frozen Foods|
|Author||:||Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip|
|Publisher||:||CRC Press - 2004-03-29|