The Chemistry Of Frozen Vegetables

Author : Izabela Steinka,Caterina Barone,Salvatore Parisi,Marina Micali
Publisher : Springer
Page : 41 pages
File Size : 52,7 Mb
Release : 2017-03-30
Category : Technology & Engineering
ISBN : 9783319539324

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The Chemistry of Frozen Vegetables by Izabela Steinka,Caterina Barone,Salvatore Parisi,Marina Micali Pdf

This Brief presents a chemical perspective on frozen vegetables, also known as “ready-to-use” foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment to the end of their long shelf-life. Particular attention is given to the microbiological colonization of vegetables during the freezing treatments and to the chemical and physical modifications associated. The authors explore the undesired effects of this colonization through the lens of the antibiotic-resistant Staphylococci found in hermetically-package frozen vegetables. With this informative and instructive Brief, readers will understand the importance of the frozen storage technologies.

Author : Gustavo V. Barbosa-Cánovas,Bilge Altunakar,Danilo J. Mejía-Lorío
Publisher : Food & Agriculture Org.
Page : 88 pages
File Size : 54,6 Mb
Release : 2005
Category : Business & Economics
ISBN : 9251052956

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Freezing of Fruits and Vegetables by Gustavo V. Barbosa-Cánovas,Bilge Altunakar,Danilo J. Mejía-Lorío Pdf

This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.

Author : Wallace B. Van Arsdel,Michael Joseph Copley,Robert L. Olson
Publisher : John Wiley & Sons
Page : 402 pages
File Size : 44,7 Mb
Release : 1969
Category : Science
ISBN : MINN:31951P00479823S

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Quality and Stability of Frozen Foods by Wallace B. Van Arsdel,Michael Joseph Copley,Robert L. Olson Pdf

Author : Elsie Halstrom Dawson,Gladys L. Gilpin,Howard Reynolds
Publisher : Unknown
Page : 116 pages
File Size : 51,5 Mb
Release : 1950
Category : Frozen foods
ISBN : UVA:X030490956

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Procedures for Home Freezing of Vegetables, Fruits, and Prepared Foods by Elsie Halstrom Dawson,Gladys L. Gilpin,Howard Reynolds Pdf

Author : Manel Issaoui,Amélia Martins Delgado,Candela Iommi,Nadia Chammem
Publisher : Springer Nature
Page : 54 pages
File Size : 51,7 Mb
Release : 2020-02-25
Category : Technology & Engineering
ISBN : 9783030411343

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Polyphenols and the Mediterranean Diet by Manel Issaoui,Amélia Martins Delgado,Candela Iommi,Nadia Chammem Pdf

This book focuses on polyphenols in the Mediterranean diet, providing a detailed overview of their chemical structure, extraction and analysis methods, and their role in the diet and in flavor. Phenols are important not only in terms of preventing a number of diseases due to their antimicrobial and antioxidant effects, but also in shaping our perception of foods. The first chapter discusses consumers’ sensory assessment of foods containing polyphenols in terms of flavor and color, as well as the chemical properties and natural sources of phenolic compounds. The second chapter examines hygiene and safety claims with respect to naturally occurring polyphenols, especially in connection with organoleptic features. The third and final chapter examines the dietary sources of these molecules from various fruits, including processed products such as infusions, wines, oils and olives. Given its scope, this book is a valuable resource for researchers in academia and industry interested in food safety, hygiene and production issues related to the Mediterranean diet.

Author : J. A. Berry
Publisher : Unknown
Page : 4 pages
File Size : 42,9 Mb
Release : 1938
Category : Frozen fruit
ISBN : STANFORD:36105130663698

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General Information on the Freezing Preservation of Fruits and Vegetables by J. A. Berry Pdf

Author : Anonim
Publisher : Unknown
Page : 24 pages
File Size : 55,7 Mb
Release : 1946
Category : Frozen fruit
ISBN : MINN:30000010135014

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Home Freezing of Fruits and Vegetables by Anonim Pdf

Author : Da-Wen Sun
Publisher : CRC Press
Page : 912 pages
File Size : 51,6 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 9781439836057

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Handbook of Frozen Food Processing and Packaging by Da-Wen Sun Pdf

Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in univ

Author : Marilyn C. Erickson,Yen-Con Hung
Publisher : Springer Science & Business Media
Page : 495 pages
File Size : 43,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461559757

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Quality in Frozen Food by Marilyn C. Erickson,Yen-Con Hung Pdf

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.

Author : Jeremiah
Publisher : Routledge
Page : 548 pages
File Size : 48,6 Mb
Release : 2019-02-25
Category : Health & Fitness
ISBN : 9781351447072

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Freezing Effects on Food Quality by Jeremiah Pdf

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.

Author : Salvatore Parisi,Weihui Luo
Publisher : Springer
Page : 59 pages
File Size : 49,7 Mb
Release : 2018-06-29
Category : Technology & Engineering
ISBN : 9783319954639

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Chemistry of Maillard Reactions in Processed Foods by Salvatore Parisi,Weihui Luo Pdf

This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term “Maillard reaction” actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to browning, with a strong impact on visual appearance, odor, and flavor. It emphasizes that the Maillard reactions are still not fully characterized, despite extensive historical studies. While under the right conditions Maillard reactions have many favorable effects (e.g. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions. Hence, it emphasizes that the reaction should be viewed as a complex network of various sub-reactions, with a plethora of concomitant reaction mechanisms and kinetics. This Brief thus makes a step toward a holistic evaluation of the complexity of the Maillard reaction scheme, with the aim of making better and more targeted use in food processing.

Author : Ettore Baglio
Publisher : Springer
Page : 40 pages
File Size : 45,5 Mb
Release : 2017-09-25
Category : Technology & Engineering
ISBN : 9783319657516

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Chemistry and Technology of Honey Production by Ettore Baglio Pdf

This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its overall composition is far from being simple or uniform: other substances such as organic acids, enzymes, or minerals are found in varying amounts. In this Brief, the author addresses the factors that influence the composition of the honey as well as the consequences that the composition has on properties such as color, crystallization, density, viscosity, or the refractive index. This Brief also introduces some of the most commonly used quality parameters for the determination of ageing and/or overheating: 5-hydroxymethylfurfural (HMF) and diastase. Other recently proposed constituents for quality parameters are also mentioned, e.g. 1,2 dicarbonyl compounds (3 deoxyglucosone, methylglyoxal, glyoxal) and furosine, also named 2-furoylmethyl lysine.

Author : Peter Chi Keung Cheung,Bhavbhuti M. Mehta
Publisher : Springer
Page : 0 pages
File Size : 48,7 Mb
Release : 2015-10-19
Category : Technology & Engineering
ISBN : 364236604X

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Handbook of Food Chemistry by Peter Chi Keung Cheung,Bhavbhuti M. Mehta Pdf

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Author : United States. Bureau of Agricultural Chemistry and Engineering
Publisher : Unknown
Page : 328 pages
File Size : 55,9 Mb
Release : 1938
Category : Agricultural chemistry
ISBN : OSU:32435052913118

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Report of the Chief of the Bureau of Agricultural Chemistry and Engineering by United States. Bureau of Agricultural Chemistry and Engineering Pdf

Author : Y. H. Hui,Isabel Guerrero Legarretta,Miang Hoong Lim,K.D. Murrell,Wai-Kit Nip
Publisher : CRC Press
Page : 762 pages
File Size : 43,6 Mb
Release : 2004-03-29
Category : Technology & Engineering
ISBN : 0203022009

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Handbook of Frozen Foods by Y. H. Hui,Isabel Guerrero Legarretta,Miang Hoong Lim,K.D. Murrell,Wai-Kit Nip Pdf

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.