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Low Temperature Biology of Foodstuffs - 1st Edition - ISBN: 9780080132945, 9781483154626

Low Temperature Biology of Foodstuffs

1st Edition

Recent Advances in Food Science

Editors: John Hawthorn E. J. Rolfe
eBook ISBN: 9781483154626
Imprint: Pergamon
Published Date: 1st January 1968
Page Count: 470
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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

Organizing Committee


List of Contributors


The Structure of Water and of Aqueous Solutions

Nucleation and Growth of Ice Crystals in Water and Biological Systems

The Formation of Ice and the Physical Behavior of the Ice Phase in Aqueous Solutions and in Biological Systems

Thermodynamics of Freezing in Porous Solids

Ice Formation in Frozen Muscle

Ice Formation Within Plants, the Resulting Damage and Recovery

Protective Mechanisms in Frost-Hardy Plants

Physical Effects During Ice Formation in Plants

Aspects of Freezing Important in the Freeze-Drying of Living Cells

Physicochemical Changes in Foods During Freezing and Subsequent Storage

Nature of Psychrophilic Microorganisms

The Influence of Cold Storage of Milk on its Microflora and its Suitability for Cheesemaking

Effect of Freezing and Thawing on the Microbial Population of Foodstuffs

Low Temperature Injury to Fruits and Vegetables

The Freezing of Fruits and Vegetables—Historical and General

Principles of Freezing and Low Temperature Storage, with Particular Reference to Fruit and Vegetables

Gelation of Egg Yolk Upon Freezing and Thawing

The Effect of Freezing and Frozen Storage on the Proteins of Fish Muscle

The Interaction of Freezing and Post-Mortem Changes in Muscle

Objective Tests for Frozen Food Quality

Cold Storage Life of Frozen Fruits and Vegetables as a Function of Time and Temperature

Frozen Meat

Deterioration and Storage Life of Frozen Fish


No. of pages:
© Pergamon 1968
1st January 1968
eBook ISBN:

About the Editors

John Hawthorn

Affiliations and Expertise

University of Strathclyde, Glasgow, Scotland

E. J. Rolfe

Ratings and Reviews