Download or read book New Developments in the Frozen Food Industry written by Herbert Wayne Bitting and published by . This book was released on 1958 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book New Developments in the Frozen Food Industry written by Herbert Halden Walkden and published by . This book was released on 1958 with total page 866 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Frozen Food Technology written by C.P. Mallett and published by Springer Science & Business Media. This book was released on 1993 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market.
Download or read book Quality and Stability of Frozen Foods written by Wallace B. Van Arsdel and published by John Wiley & Sons. This book was released on 1969 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quick Frozen Foods written by and published by . This book was released on 1962 with total page 1988 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Frozen Foods for Military Troop Field Feeding written by United States. Bureau of Domestic Commerce and published by . This book was released on 1974 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: An economic feasibility study on use of frozen cooked food for troop feeding in the field was conducted. Data were collected by means of 500 mailed survey questionnaires supplemented by 13 indepth visits to companies producing frozen cooked foods. In addition to the survey results, the present and future status of the frozen food industry are discussed.
Download or read book Frozen Food Science and Technology written by Judith A. Evans and published by John Wiley & Sons. This book was released on 2009-01-21 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Download or read book Handbook of Frozen Food Processing and Packaging written by Da-Wen Sun and published by CRC Press. This book was released on 2005-11-14 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor
Download or read book Managing Frozen Foods written by C J Kennedy and published by Woodhead Publishing. This book was released on 2000-06-27 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: An overview of frozen food technology and processes of the supply chain from the farm to the freezer of the consumer. Specialists in each field cover the particular concerns involved in freezing fruit, vegetables, meat, and fish.
Download or read book Marketing Research Report written by and published by . This book was released on 1958 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Frozen Food Processing and Packaging written by Da-Wen Sun and published by CRC Press. This book was released on 2016-04-19 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Managing Frozen Foods written by C J Kennedy and published by Elsevier. This book was released on 2000-06-27 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Bibliography of Frozen Foods written by Herbert Park Stutts and published by . This book was released on 1961 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: This bibliography contains selected references on marketing and processing of frozen foods. It includes publications written in English or accompanied by English summaries. Foreign language publications without English abstracts or summaries are omitted.
Download or read book Frozen Food Price Spreads orange Juice Concentrates written by United States. Congress. House. Committee on Agriculture and published by . This book was released on 1958 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Frozen Food Price Spreads orange Juice Concentrates written by United States. Congress. House. Committee on Agriculture. Subcommittee on Consumers Study and published by . This book was released on 1958 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Agriculture Monograph written by and published by . This book was released on 1951 with total page 1110 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quality in Frozen Food written by Marilyn C. Erickson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 495 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
