Handbook of Frozen Foods

<p>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. </p> <p>Freezing Principles. Frozen Food Characteristics. Frozen Meat and Poultry. Frozen Seafoods. Frozen Vegetables. Frozen Fruits and Fruit Products. Frozen Desserts, Frozen Dough, and Microwavable Frozen Foods. Frozen Foods Safety Considerations.<strong> </strong>Appendices. Index.</p>