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Quality in Frozen Food

  • Book
  • © 1997

Overview

Editors:
  1. Marilyn C. Erickson

    1. Center of Food Safety and Quality Enhancement Department of Food Science & Technology, University of Georgia, USA

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  2. Yen-Con Hung

    1. Center of Food Safety and Quality Enhancement Department of Food Science & Technology, University of Georgia, USA

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    You can also search for this editor in PubMed   Google Scholar

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Table of contents (23 chapters)

  1. Front Matter

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

    1. Front Matter

      Pages 1-1
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    2. Freezing Systems

      • R. Martin George
      Pages 3-9

    3. Overview of Physical/Chemical Aspects of Freezing

      • David S. Reid
      Pages 10-28

    4. Measurement and Interpretation of the Glass Transition in Frozen Foods

      • H. D. Goff
      Pages 29-50

    5. Modeling of Food Freezing

      • D. R. Heldman, T. A. Taylor
      Pages 51-64

  3. Quality Losses Associated with Frozen Foods

    1. Front Matter

      Pages 65-65
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    2. Moisture Migration and Ice Recrystallization in Frozen Foods

      • Q. T. Pham, R. F. Mawson
      Pages 67-91

    3. Freeze-Cracking

      • Yen-Con Hung
      Pages 92-100

    4. Quality Deterioration in Frozen Foods Associated with Hydrolytic Enzyme Activities

      • R. V. Sista, M. C. Erickson, R. L. Shewfelt
      Pages 101-110

    5. Protein Denaturation and Functionality Losses

      • Youling L. Xiong
      Pages 111-140

    6. Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods

      • Marilyn C. Erickson
      Pages 141-173

    7. Relationship of Frozen-Food Quality to Microbial Survival

      • David A. Golden, Lilliam Arroyo-Gallyoun
      Pages 174-193

  4. Techniques to Minimize Quality Losses

    1. Front Matter

      Pages 195-195
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    2. Cryoprotectants for Improving Frozen-Food Quality

      • Grant A. MacDonald, Tyre C. Lanier
      Pages 197-232

    3. Antioxidants and Their Application to Frozen Foods

      • Marilyn C. Erickson
      Pages 233-263

    4. Edible Coatings and Films

      • Yvonne M. Stuchell, John M. Krochta
      Pages 264-274

    5. Product Composition and the Quality of Frozen Foods

      • Norman F. Haard
      Pages 275-295

    6. Role of Packaging in Quality Preservation of Frozen Foods

      • V. M. Balasubramaniam, M. S. Chinnan
      Pages 296-309

  5. Monitoring of Quality in Frozen Foods

    1. Front Matter

      Pages 311-311
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Keywords

About this book

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.

Editors and Affiliations

  • Center of Food Safety and Quality Enhancement Department of Food Science & Technology, University of Georgia, USA

    Marilyn C. Erickson, Yen-Con Hung

Bibliographic Information

  • Book Title: Quality in Frozen Food

  • Editors: Marilyn C. Erickson, Yen-Con Hung

  • DOI: https://doi.org/10.1007/978-1-4615-5975-7

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1997

  • Hardcover ISBN: 978-0-412-07041-9Published: 30 November 1997

  • Softcover ISBN: 978-1-4613-7738-2Published: 23 October 2012

  • eBook ISBN: 978-1-4615-5975-7Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XXIII, 484

  • Topics: Food Science

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