Low Temperature Biology of Foodstuffs
Recent Advances in Food Science
- 1st Edition - February 13, 2014
- Editors: John Hawthorn, E. J. Rolfe
- Language: English
- Hardback ISBN:9 7 8 - 0 - 0 8 - 0 1 3 2 9 4 - 5
- Paperback ISBN:9 7 8 - 1 - 4 8 3 1 - 2 2 2 0 - 5
- eBook ISBN:9 7 8 - 1 - 4 8 3 1 - 5 4 6 2 - 6
Low Temperature Biology of Foodstuffs describes the concept of low temperature biology and its application in the food industry. This book is divided into 23 chapters and begins… Read more
Low Temperature Biology of Foodstuffs describes the concept of low temperature biology and its application in the food industry. This book is divided into 23 chapters and begins with descriptions of several low temperature processes, such as nucleation, ice crystal growth, and freezing. The succeeding chapters deal with the protective mechanisms in frost-hardy plants, the physico-chemical changes in foods during freezing and storage, and the influence of cold storage, freezing, and thawing microbial and population of several foodstuffs. These topics are followed by discussions of the principles of freezing and low-temperature storage of fruit and vegetables. Other chapters explore the process of gelation, the freezing and frozen storage of fish muscle and meat. The final chapters look into the subjective evaluations of frozen food quality, including their physico-chemical properties. This book will prove useful to food scientists and manufacturers.
Organizing Committee
Acknowledgment
List of Contributors
Foreword
The Structure of Water and of Aqueous Solutions
Nucleation and Growth of Ice Crystals in Water and Biological Systems
The Formation of Ice and the Physical Behavior of the Ice Phase in Aqueous Solutions and in Biological Systems
Thermodynamics of Freezing in Porous Solids
Ice Formation in Frozen Muscle
Ice Formation Within Plants, the Resulting Damage and Recovery
Protective Mechanisms in Frost-Hardy Plants
Physical Effects During Ice Formation in Plants
Aspects of Freezing Important in the Freeze-Drying of Living Cells
Physicochemical Changes in Foods During Freezing and Subsequent Storage
Nature of Psychrophilic Microorganisms
The Influence of Cold Storage of Milk on its Microflora and its Suitability for Cheesemaking
Effect of Freezing and Thawing on the Microbial Population of Foodstuffs
Low Temperature Injury to Fruits and Vegetables
The Freezing of Fruits and Vegetables—Historical and General
Principles of Freezing and Low Temperature Storage, with Particular Reference to Fruit and Vegetables
Gelation of Egg Yolk Upon Freezing and Thawing
The Effect of Freezing and Frozen Storage on the Proteins of Fish Muscle
The Interaction of Freezing and Post-Mortem Changes in Muscle
Objective Tests for Frozen Food Quality
Cold Storage Life of Frozen Fruits and Vegetables as a Function of Time and Temperature
Frozen Meat
Deterioration and Storage Life of Frozen Fish
- Edition: 1
- Published: February 13, 2014
- Language: English
JH
John Hawthorn
Affiliations and expertise
University of Strathclyde, Glasgow, ScotlandRead Low Temperature Biology of Foodstuffs on ScienceDirect