Table of Contents

1 Freezing Systems.- 2 Overview Of Physical/Chemical Aspects of Freezing.- 3 Measurement and Interpretation of the Glass Transition in Frozen Foods.- 4 Modeling of Food Freezing.- 5 Moisture Migration and Ice Recrystallization in Frozen Foods.- 6 Freeze-Cracking.- 7 Quality Deterioration in Frozen Foods Associated with Hydrolytic Enzyme Activities.- 8 Protein Denaturation and Functionality Losses.- 9 Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods.- 10 Relationship of Frozen-Food Quality to Microbial Survival.- 11 Cryoprotectants for Improving Frozen-Food Quality.- 12 Antioxidants and Their Application to Frozen Foods.- 13 Edible Coatings and Films.- 14 Product Composition and the Quality of Frozen Foods.- 15 Role of Packaging in Quality Preservation of Frozen Foods.- 16 Physical and Ultrastructural Measurements.- 17 Chemical Measurements of Frozen Foods.- 18 Sensory Evaluation Methods to Measure Quality of Frozen Food.- 19 Shelf-Life Testing: Procedures and Prediction Methods.- 20 Consumer Acceptance of Frozen Foods.- 21 Marketing Frozen Foods.- 22 Total Quality Management for the Frozen-Food Industry.- 23 Quality Enhancement.

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