Freezing is commonly used to extend the shelf life of meat and meat products but may
impact the overall quality of those products by inducing structural changes in myofibrillar …

Background Stability of food is a great challenge that encompasses the interaction among
the constituents, processing conditions and thermal history. The frozen storage of food …

The purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced shipping weights. The quality of a food product is …

Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly
energy-intensive operation and is encountered in nearly all industrial sectors. With rising …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

This study investigated the effects of trehalose (TH) and sodium pyrophosphate (SPP) on
surimi freezing quality in terms of water migration, ice crystal growth, glass transition and …

State diagram is a map of the different states of a food as a function of water or solids content
and temperature. The main advantage of drawing map is in identifying different states of a …

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 …

CONTENTS 26.1 Freezing in Biological Materials.............................................................................
..................... 636 26.2 Mode of Preserving Action …

The article reviews recent investigations in the application of ultra-low temperatures for high-
quality long-term storage of fish. Changes in fish quality were discussed with respect to …