Handbook of frozen food processing and packaging
185,78 €(IVA inc.)
Now in its second edition, this volume examines the art and science of frozenfoods and assembles essential data and references relied upon by scientists in universities and research institutions. Original chapters have been revised and updated with the latest developments. The book includes a new section on emerging technologies in food freezing, with chapters on ultrasound acceleratedfreezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins. A new section on trends in frozen food packaging explores active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods.
- ISBN: 978-1-4398-3604-0
- Editorial: CRC Press
- Encuadernacion: Cartoné
- Páginas: 936
- Fecha Publicación: 01/11/2011
- Nº Volúmenes: 1
- Idioma: Inglés