Unavailable
Unavailable
Unavailable
Ebook238 pages6 hours
Managing Frozen Foods
Rating: 0 out of 5 stars
()
Currently unavailable
Currently unavailable
About this ebook
The publication of this book has been perfectly timed to serve the needs of a rapidly expanding industry. Frozen foods have shed their associations with low quality convenience food and freezing is now recognised as one of the safest and most nutritionally valuable ways to store food. Quality is a fundamental competitive advantage. However, the quality of frozen foods is dependent upon the strength or weakness of each link in the supply chain. This book examines the key quality factors at each stage in the frozen food supply chain, from raw material selection through processing and storage to retail display. Managing frozen foods is a unique overview of this entire industry and provides frozen food manufacturers, distributors and retailers with:
- The book begins with a review of the safety of frozen foods in production and distribution.
- It then considers the selection of raw materials and pre-treatment before examining the range of physical and chemical factors affecting the sensory and nutritional quality of food during freezing.
- This is followed by a comprehensive review of freezer technology and identifies the essential selection criteria that food manufacturers need to consider.
- Further chapters discuss the selection of packaging, cold store design, equipment and maintenance as well as the key area of retail display equipment.
- Dr Christopher J Kennedy concludes the book by providing a valuable insight into the future of this industry, outlining the opportunities offered by latest developments such as anti-freeze proteins and ultrasonic techniques.
- A practical and authoritative guide to best practice in maximising quality
- An invaluable decision-making tool, including guidance on the selection of raw materials, freezer technology, packaging materials and retail display equipment
- The latest research into the frozen food industry from academic and industry experts
Unavailable
Related to Managing Frozen Foods
Titles in the series (27)
Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients Rating: 1 out of 5 stars1/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 5: Secondary Processing in Biscuit Manufacturing Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 3: Biscuit Dough Piece Forming Rating: 2 out of 5 stars2/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs Rating: 0 out of 5 stars0 ratingsSausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsPhysical Properties of Foods and Food Processing Systems Rating: 2 out of 5 stars2/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits Rating: 0 out of 5 stars0 ratingsBenders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 6: Biscuit Packaging and Storage Rating: 5 out of 5 stars5/5Food Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsSwainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector Rating: 0 out of 5 stars0 ratingsSensory Panel Management: A Practical Handbook for Recruitment, Training and Performance Rating: 4 out of 5 stars4/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Food Protection and Security: Preventing and Mitigating Contamination during Food Processing and Production Rating: 0 out of 5 stars0 ratingsIntegrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction Rating: 0 out of 5 stars0 ratingsLawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsSteamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Advances in Poultry Welfare Rating: 0 out of 5 stars0 ratingsDiscrimination Testing in Sensory Science: A Practical Handbook Rating: 3 out of 5 stars3/5Advances in Cattle Welfare Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratingsAgricultural Nanobiotechnology: Biogenic Nanoparticles, Nanofertilizers and Nanoscale Biocontrol Agents Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratings
Related ebooks
Sausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsFood Science Reviews: Food Hygiene and Safety Rating: 0 out of 5 stars0 ratingsQuality Control in the Food Industry V1 Rating: 0 out of 5 stars0 ratingsSweet Potato Processing Technology Rating: 0 out of 5 stars0 ratingsFood Control and Biosecurity Rating: 0 out of 5 stars0 ratingsFood Preservation Process Design Rating: 4 out of 5 stars4/5Hypobaric Storage in Food Industry: Advances in Application and Theory Rating: 0 out of 5 stars0 ratingsEmerging Technologies in Meat Processing: Production, Processing and Technology Rating: 0 out of 5 stars0 ratingsFood Processing By-Products and their Utilization Rating: 0 out of 5 stars0 ratingsMicrobial Ecology of Foods V1: Factors Affecting Life and Death of Microorganisms Rating: 0 out of 5 stars0 ratingsAdvances in Food Science and Technology Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsGlobal Cheesemaking Technology: Cheese Quality and Characteristics Rating: 0 out of 5 stars0 ratingsThermobacteriology in Food Processing Rating: 4 out of 5 stars4/5Batters and Breadings in Food Processing Rating: 5 out of 5 stars5/5The Master Guide to Food Safety: Food Poisoning Prevention Rating: 0 out of 5 stars0 ratingsPlant Extracts: Applications in the Food Industry Rating: 0 out of 5 stars0 ratingsSanitation in Food Processing Rating: 4 out of 5 stars4/5Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing Rating: 0 out of 5 stars0 ratingsFood Processing for Increased Quality and Consumption Rating: 0 out of 5 stars0 ratingsThe 10 Principles of Food Industry Sustainability Rating: 0 out of 5 stars0 ratingsEnzymes in Food Processing Rating: 5 out of 5 stars5/5Food Safety: Emerging Issues, Technologies and Systems Rating: 0 out of 5 stars0 ratingsProteomics in Food Science: From Farm to Fork Rating: 0 out of 5 stars0 ratingsFood Fraud Rating: 0 out of 5 stars0 ratingsFood Safety and Quality Systems in Developing Countries: Volume II: Case Studies of Effective Implementation Rating: 0 out of 5 stars0 ratingsProcessing Contaminants in Edible Oils: MCPD and Glycidyl Esters Rating: 2 out of 5 stars2/5Insect Management for Food Storage and Processing Rating: 0 out of 5 stars0 ratingsPrinciples and Practices for the Safe Processing of Foods Rating: 5 out of 5 stars5/5Nutraceuticals: Sources, Processing Methods, Properties, and Applications Rating: 0 out of 5 stars0 ratings
Food Science For You
Starter Guide for Food Truck Business: Food Truck Business and Restaurants, #1 Rating: 5 out of 5 stars5/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsMeathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5The Craft and Science of Coffee Rating: 5 out of 5 stars5/5Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsThe Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsBread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Ultraviolet LED Technology for Food Applications: From Farms to Kitchens Rating: 0 out of 5 stars0 ratingsKitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsBaked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsPresent Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsNovel Thermal and Non-Thermal Technologies for Fluid Foods Rating: 0 out of 5 stars0 ratingsThe Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5An Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5Fundamentals of Food Processing and Technology Rating: 0 out of 5 stars0 ratingsTasty: The Art and Science of What We Eat Rating: 4 out of 5 stars4/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratings
Reviews for Managing Frozen Foods
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews