Freezing Effects on Food Quality or Revolution at the Table

Freezing Effects on Food Quality

Author: Lester E Jeremiah

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.

Food Australia

...the heavy use of references throughout....supplement a comprehensive summary of the available literature in a book intended to be of primary use to research workers and tertiary students. One remarkable features is its index: nowadays, the index often receives scant attention from editors but this publication...boast[s] a 120—page index which will prove helpful to both frequent and occasional readers.

Booknews

A comprehensive overview on the influence of freezing, frozen storage, and thawing on specific foodstuffs, delineating how freezing processes alter the color; appearance; palatability; nutritional value; chemical reactions; microbiological safety; and consumer acceptance of foods. Reviews the fundamental concepts of food-freezing technologies, and examines freezing in relation to meat and poultry production; fish and seafoods; fruits; vegetables; ice cream; eggs; and techniques used in the production of bread from frozen dough. Includes b&w photos. Of interest to food scientists and technologists in research, academia, and the food industry. Annotation c. Book News, Inc., Portland, OR (booknews.com)

New interesting textbook: Personal Health or From Boys to Men

Revolution at the Table: The Transformaion of the American Diet (California Studies in Food and Culture)

Author: Harvey Levenstein

In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930.

Table of Contents:

	Introduction : the British-American Culinary heritage	3
1	The American table in 1880 : the tastes of the upper crust	10
2	How the other half ate	23
3	The rise of the giant food processors	30
4	The New England kitchen and the failure to reform working-class eating habits	44
5	The "servant problem" and middle-class cookery	60
6	The new nutritionists assault the middle classes	72
7	Scientists, pseudoscientists, and faddists	86
8	New reformers and new immigrants	98
9	The great malnutrition scare, 1907-1921	109
10	"Best for babies" or "preventable infanticide"? : the controversy over artificial feeding of infants, 1880-1930	121
11	"Food will win the war"	137
12	The newer nutrition, 1915-1930	147
13	A revolution of declining expectations	161
14	Workers and farmers during the "prosperity decade"	173
15	The old (restaurant) order changeth	183
16	Too rich and too thin?	194