HANDBOOK OF FROZEN FOODS

By Y. DIZAT

1 FREEZING PROCESSES: PHYSICAL ASPECTS 2 PRINCIPLES OF FREEZE-CONCENTRATION AND FREEZE-DRYING 3 PRINCIPLES OF FROZEN STORAGE 4 FROZEN FOOD PACKAGING 5 FROZEN FOOD COMPONENTS AND CHEMICAL REACTIONS 6 FLAVOR OF FROZEN FOODS 7 FOOD SENSORY ATTRIBUTES 8 TEXTURE IN FROZEN FOODS 9 FROZEN MUSCLE FOODS: PRINCIPLES, QUALITY, AND SHELF LIFE 10 OPERATIONAL PROCESSES FOR FROZEN RED MEAT 11 FROZEN MEAT: PROCESSING EQUIPMENT 12 FROZEN MEAT: QUALITY AND SHELF LIFE 13 CHEMICAL AND PHYSICAL ASPECTS OF COLOR IN FROZEN MUSCLE-BASED FOODS 14 FROZEN MEAT: PACKAGING AND QUALITY CONTROL 15 FROZEN POULTRY: PROCESS FLOW, EQUIPMENT, QUALITY, AND PACKAGING 16 FREEZING SEAFOOD AND SEAFOOD PRODUCTS PRINCIPLES AND APPLICATIONS 17 FREEZING FINFISH 18 FREEZING SHELLFISH CONTENTS 19 FREEZING SECONDARY SEAFOOD PRODUCTS 20 FROZEN SEAFOOD SAFETY AND HACCP 21 FROZEN SEAFOOD: PRODUCT DESCRIPTIONS 22 FROZEN VEGETABLES: PRODUCT DESCRIPTIONS 23 QUALITY CONTROL IN FROZEN VEGETABLES 24 PRODUCTION, FREEZING, AND STORAGE OF TOMATO SAUCES AND SLICES 25 FROZEN FRENCH FRIED POTATOES AND QUALITY ASSURANCE 26 FROZEN PEAS: STANDARD AND GRADE 27 FROZEN FRUITS AND FRUIT JUICES: PRODUCT DESCRIPTION 28 FROZEN GUAVA AND PAPAYA PRODUCTS 29 FROZEN CITRUS JUICES 30 ICE CREAM AND FROZEN DESSERTS 31 EFFECT OF FREEZING ON DOUGH INGREDIENTS 32 MICROWAVABLE FROZEN FOOD OR MEALS 33 SAFETY OF FROZEN FOODS 34 FROZEN FOOD PLANTS: SAFETY AND INSPECTION 35 FROZEN DESSERT PROCESSING: QUALITY, SAFETY, AND RISK ANALYSIS 36 FROZEN FOODS AND ENFORCEMENT ACTIVITIES