BIBLIOGRAPHY
Much of what is discussed in this chapter is also treated, with an emphasis on
practical usefulness, by
O. R. Fennema. Water and ice. In: O. R. Fennema, ed. Food Chemistry, 3rded.
Marcel Dekker, New York, 1996, Chapter 2.
An extensive review on the glass transition is by
J. M. V. Blanshard. In: S. T. Beckett, ed. Physico-Chemical Aspects of Food
Processing. Blackie, London, 1995. Ch. 2
The book also contains some other chapters related to the topic. A more recent
review, stressing some fundamental aspects, is
D. Champion, M. le Meste, D. Simatos. Towards an improved understanding of
glass transition and relaxations in foods. Food Sci. Technol. 11 (2000) 41.
An interesting monograph, giving much information on fundamental aspects, is
F. Franks. Biophysics and Biochemistry at Low Temperatures. Cambridge Univ.
Press, Cambridge, 1985.
A very useful monograph, giving a wealth of information, although it is somewhat
outdated as to fundamental aspects, still is
O. R. Fennema, W. D. Powrie, E. H. Marth. Low-Temperature Preservation of
Foods and Living Matter. Marcel Dekker, New York, 1973.
A more recent book is
L. E. Jeremiah, ed. Freezing Effects on Food Quality. Marcel Dekker, New York,
1996.
Especially Chapter 1, by M. E. Sahagian and H. D. Goff, on fundamental aspects of
the freezing process, is recommended.
An enlightening discussion on the role of ‘‘stabilizers’’ in controlling ice
formation is
A. H. Muir, J. M. V. Blanshard. Effect of polysaccharide stabilizers on the rate of
growth of ice. J. Food Technol. 21 (1986) 683.
but some authors have more recently come to somewhat different conclusions.