Utvidet returrett til 31. januar 2025

Handbook of Frozen Food Processing and Packaging

Om Handbook of Frozen Food Processing and Packaging

Now in its second edition, this volume examines the art and science of frozen foods 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 accelerated freezing, 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.

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  • Språk:
  • Engelsk
  • ISBN:
  • 9781439836040
  • Bindende:
  • Hardback
  • Sider:
  • 936
  • Utgitt:
  • 19. oktober 2011
  • Utgave:
  • 2
  • Dimensjoner:
  • 261x186x46 mm.
  • Vekt:
  • 1722 g.
  • BLACK NOVEMBER
  Gratis frakt
Leveringstid: 2-4 uker
Forventet levering: 19. desember 2024

Beskrivelse av Handbook of Frozen Food Processing and Packaging

Now in its second edition, this volume examines the art and science of frozen foods 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 accelerated freezing, 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.

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