Quality in Frozen Food

Theoretical And Experimental Aspects Of Food Freezing. Freezing Systems. Overview of Physical/Chemical Aspects of Freezing. Measurement and Interpretation of the Glass Transition in Frozen Foods. Modeling of Food Freezing. Quality Losses Associated With Frozen Foods. Moisture Migration and Ice Recrystallization in Frozen Foods. Freeze Cracking. Quality Deterioration in Frozen Foods Associated with Hydrolytic Enzyme Activities. Protein Denaturation and Functionality Losses. Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods. Relationship of Frozen Food Quality to Microbial Survival. Techniques To Minimize Quality Losses. Cryoprotectants for Improving Frozen Food Quality. Antioxidants and Their Application to Frozen Foods. Edible Coatings and Films. Product Composition and the Quality of Frozen Foods. Role of Packaging in Quality Preservation of Frozen Foods. Monitoring of Quality in Frozen Foods. Physical and Ultrastructural Measurements. Chemical Measurements of Frozen Foods. Sensory Evaluation Methods to Measure Quality of Frozen Food. Shelf Life Testing: Procedures and Prediction Methods. Consumer Acceptance of Frozen Foods. Total Quality Management in the Frozen Food Industry. Quality Enhancement. Index.