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. Language: English