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| Preface | iii | |
| Contributors | ix | |
| Part I. | Freezing Principles | |
| 1. | Freezing Processes: Physical Aspects | 1 |
| 2. | Principles of Freeze-Concentration and Freeze-Drying | 13 |
| 3. | Principles of Frozen Storage | 25 |
| 4. | Frozen Food Packaging | 55 |
| Part II. | Frozen Food Characteristics | |
| 5. | Frozen Food Components and Chemical Reactions | 67 |
| 6. | Flavor of Frozen Foods | 83 |
| 7. | Food Sensory Attributes | 93 |
| 8. | Texture in Frozen Foods | 149 |
| Part III. | Frozen Meat and Poultry | |
| 9. | Frozen Muscle Foods: Principles, Quality, and Shelf Life | 169 |
| 10. | Operational Processes for Frozen Red Meat | 177 |
| 11. | Frozen Meat: Processing Equipment | 193 |
| 12. | Frozen Meat: Quality and Shelf Life | 201 |
| 13. | Chemical and Physical Aspects of Color in Frozen Muscle-Based Foods | 215 |
| 14. | Frozen Meat: Packaging and Quality Control | 227 |
| 15. | Frozen Poultry: Process Flow, Equipment, Quality, and Packaging | 239 |
| Part IV. | Frozen Seafoods | |
| 16. | Freezing Seafood and Seafood Products Principles and Applications | 245 |
| 17. | Freezing Finfish | 295 |
| 18. | Freezing Shellfish | 309 |
| 19. | Freezing Secondary Seafood Products | 325 |
| 20. | Frozen Seafood Safety and HACCP | 339 |
| 21. | Frozen Seafood: Product Descriptions | 365 |
| Part V. | Frozen Vegetables | |
| 22. | Frozen Vegetables: Product Descriptions | 395 |
| 23. | Quality Control in Frozen Vegetables | 405 |
| 24. | Production, Freezing, and Storage of Tomato Sauces and Slices | 415 |
| 25. | Frozen French Fried Potatoes and Quality Assurance | 433 |
| 26. | Frozen Peas: Standard and Grade | 449 |
| Part VI. | Frozen Fruits and Fruit Products | |
| 27. | Frozen Fruits and Fruit Juices: Product Description | 461 |
| 28. | Frozen Guava and Papaya Products | 473 |
| 29. | Frozen Citrus Juices | 483 |
| Part VII. | Frozen Desserts, Frozen Dough, and Microwavable Frozen Foods | |
| 30. | Ice Cream and Frozen Desserts | 499 |
| 31. | Effect of Freezing on Dough Ingredients | 571 |
| 32. | Microwavable Frozen Food or Meals | 581 |
| Part VIII. | Frozen Foods Safety Considerations | |
| 33. | Safety of Frozen Foods | 595 |
| 34. | Frozen Food Plants: Safety and Inspection | 619 |
| 35. | Frozen Dessert Processing: Quality, Safety, and Risk Analysis | 641 |
| 36. | Frozen Foods and Enforcement Activities | 665 |
| Appendix A | FDA Standard for Frozen Vegetables: 21 CFR 158. Definitions: 21 CFR 158.3; FDA Standard for Frozen Vegetables: 21 CFR 158. Frozen Peas: 21 CFR 158.170 | 681 |
| Appendix B | Frozen Dessert Processing: Quality, Safety, and Risk Analysis. Special Operations | 687 |
| Index | 719 |
| Price | Condition | Delivery | Seller | Action |
| $335.95 | Digital |
| WonderClub |
Richard Dailey
reviewed Handbook of Frozen Foods on December 23, 2012
Handbook of Frozen Foods
So far, this is the best book that I've read in Culinary School. if you have any interest in baking at all, this book shows you are of the basics. Not only does it show you all of the baking basics of everything from biscuits to creme Brule to pies, it shows you how to make pretty much anything that a batter is used for like doughnuts & crepes. There are also plenty of recipes for fillings & sauces to go along with your baked goods. This one is a must for any Culinary professional.
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Add Handbook of Frozen Foods, 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 fro, Handbook of Frozen Foods to your collection on WonderClub |