Titlebook: Quality in Frozen Food; Marilyn C. Erickson,Yen-Con Hung Book 1997 Springer Science+Business Media Dordrecht 1997 enzymes.food.food indust

裁決

Defense

抗原

勉勵(lì)

Coronation

Quality Deterioration in Frozen Foods Associated with Hydrolytic Enzyme Activitiesterioration. Though animal and plant tissues differ structurally as well as functionally, there are many undesirable changes common to both. This chapter focuses on effects of hydrolytic enzymes on quality in frozen plant and animal products.

Orgasm

邪惡的你

Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods oxidation. In this chapter this degradative pathway will be discussed by first addressing the basic mechanisms of lipid oxidation in frozen foods. The chapter will then focus on those factors, both physical and chemical, that influence the rate of lipid oxidation, followed by a discussion of the consequences of lipid oxidation in frozen foods.

buoyant

SEEK

Freeze-Crackings from the cell to the intercellular space will be minimal and, hence, cause little damage to the tissue structure, minimizing drip losses. Because of the fast freezing rate, food products will spend a minimum amount of time in the freezing process. Not only will the product weight loss be minimized, but the production throughput can be maximized.

Mast-Cell

Antioxidants and Their Application to Frozen Foodsods by antioxidants, the sources for these antioxidants, and the methods by which antioxidants may be incorporated into the food. The chapter will then focus on characterizing the response of a variety of frozen foods to antioxidant applications.