Buch

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Übersicht

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Verlag	:	Springer London
Buchreihe	:	Springer Series in Applied Biology
Sprache	:	Englisch
Erschienen	:	07. 12. 2012
Seiten	:	203
Einband	:	Kartoniert
Höhe	:	244 mm
Breite	:	170 mm
Gewicht	:	381 g
ISBN	:	9781447134480
Sprache	:	Englisch

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Inhaltsverzeichnis

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1 The Physical State of Water in Foods.- 2 Microbiological Aspects of Frozen Foods.- 3 Freezing in Polymer-Water Systems.- 4 Thermophysical Properties of Food.- 5 Ice Crystal Growth in Idealised Freezing Systems.- 6 The Effect of Polymers on Ice Crystal Growth.- 7 The Effect of Freezing on some Properties of Quorn Myco-Protein.- 8 Microscopical Methods for Examining Frozen Foods.- 9 The Freezing of Fruit and Vegetables.- 10 Physio-chemical Problems Associated with Fish Freezing.- 11 The Special Problems of Freezing Ice Cream.- 12 A Convenience Born of Necessity: The Growth of the Modern Freezing Industry.- 13 The Use of Liquid Nitrogen in Food Freezing.- 14 Light Microscopy of Foodstuffs during Freezing and Thawing.- 15 Continuous Monitoring of Cryogen Consumption during Freezing of Foodstuffs.

Deine Buchhandlung

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