Consumer demand for a year-round supply of seasonal produce and
ready-made meals remains the driving force behind innovation in
frozen food technology. Now in its second edition, Handbook of
Frozen Food Processing and Packaging explores the art and science
of frozen foods and assembles essential data and references relied
upon by scientists in universities and research institutions.
Highlights in the Second Edition include:
- Original chapters revised and updated with the latest
developments
- New section on Emerging Technologies in Food Freezing, with
chapters on ultrasound accelerated freezing, high-pressure shift
freezing, electrostatic field-assisted food freezing, and
antifreeze proteins
- New section on Trends in Frozen Food Packaging, with chapters
on active packaging, intelligent packaging, vacuum packaging, and
edible coatings and films and their applications on frozen
foods
This volume continues the tradition of the benchmark first
edition, capturing the latest developments on the cutting edge of
frozen food science. In addition to updated coverage of quality and
safety issues and monitoring and measuring techniques, it
highlights emerging technologies and trends, all in the format that
made the previous edition so popular. It offers the tools needed to
develop new and better products, keeping up with consumer demand
for safe and convenient frozen foods.
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