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

準(zhǔn)則

Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foodsuality deterioration in many food products shifts from microbiological causes to chemical/enzymatic causes. Chief among these chemical causes is lipid oxidation. In this chapter this degradative pathway will be discussed by first addressing the basic mechanisms of lipid oxidation in frozen foods. Th

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Role of Packaging in Quality Preservation of Frozen Foods families, both husband and wife go to work away from home. Due to changes in life styles, consumers are demanding convenience, variety, quality, healthfulness, and value from the food they consume. According to a survey by Good Housekeeping Institute, nearly 70% of the female respondents expressed

commodity

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latform for differentiating new theoretical assumptions from those that define the field’s current understanding of the processes involved in the context-appropriate recollection of previously formed plans. In support of the new assumptions introduced here, the chapter also reports the results of se

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R. Martin Georgen and test warning effects that demonstrate clear selective rehearsal effects in the list procedure. We argue that a separate retrieval inhibition account of the list method is not parsimonious; rather, a selective rehearsal explanation can readily accommodate the principal results obtained under bo