Low Temperature Biology of Foodstuffs

Recent Advances in Food Science

John Hawthorn, E. J. Rolfe

• Publisher: Pergamon
• Year: 2016
• Print ISBN:
  9780080132945
• eBook ISBN:
  9781483154626
• Topic: Technology & Engineering
• Subtopic: Biology
• Index: Technology & Engineering

Low Temperature Biology of Foodstuffs describes the concept of low temperature biology and its application in the food industry. This book is divided into 23 chapters and begins with descriptions of several low temperature processes, such as nucleation, ice crystal growth, and freezing. The succeeding chapters deal with the protective mechanisms in frost-hardy plants, the physico-chemical changes in foods during freezing and storage, and the influence of cold storage, freezing, and thawing microbial and population of several foodstuffs. These topics are followed by discussions of the principles of freezing and low-temperature storage of fruit and vegetables. Other chapters explore the process of gelation, the freezing and frozen storage of fish muscle and meat. The final chapters look into the subjective evaluations of frozen food quality, including their physico-chemical properties. This book will prove useful to food scientists and manufacturers.

Table of contents

• Front Cover
• Low Temperature Biology of Foodstuffs
• Copyright Page
• Table of Contents
• Organizing Committee
• Acknowledgement
• List of Contributors
• Foreword
• Chapter 1. The Structure of Water and of Aqueous Solutions
• Chapter 2. Nucleation and Growth of Ice Crystals in Water and Biological Systems
• Chapter 3. The Formation of Ice and the Physical Behaviour of the Ice Phase in Aqueous Solutions and in Biological Systems
• Chapter 4. Thermodynamics of Freezing in Porous Solids
• Chapter 5. Ice Formation in Frozen Muscle
• Chapter 6. Ice Formation Within Plants, the Resulting Damage and Recovery
• Chapter 7. Protective Mechanisms in Frost-hardy Plants
• Chapter 8. Physical Effects During Ice Formation in Plants
• Chapter 9. Aspects of Freezing Important in the Freeze-drying of Living Cells
• Chapter 10. Physicochemical Changes in Foods during Freezing and Subsequent Storage
• Chapter 11. Nature of Psychrophilic Microorganisms
• Chapter 12. The Influence of Cold Storage of Milk on its Microflora and its Suitability for Cheese-making
• Chapter 13. Effect of Freezing and Thawing on the Microbial Population of Foodstuffs
• Chapter 14. Low Temperature Injury to Fruits and Vegetables
• Chapter 15. The Freezing of Fruits and Vegetables Historical and General
• Chapter 16. Principles of Freezing and Low Temperature Storage, with Particular Reference to Fruit and Vegetables
• Chapter 17. Gelation of Egg Yolk upon Freezing and Thawing
• Chapter 18. The Effect of Freezing and Frozen Storage on the Proteins of Fish Muscle
• Chapter 19. The Interaction of Freezing and Post-mortem Changes in Muscle
• Chapter 20. Objective Tests for Frozen Food Quality
• Chapter 21. Cold Storage Life of Frozen Fruits and Vegetables as a Function of Time and Temperature
• Chapter 22. Frozen Meat
• Chapter 23. Deterioration and Storage Life of Frozen Fish
• Index