Handbook of Frozen Food Processing and Packaging

ISBN-13: 9781439836040 / Angielski / Twarda / 2011 / 936 str.

Da-Wen Sun

Opis

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.

Recenzje

“… provides food professionals in industry, government, or academia, essential, comprehensive, and easily accessible information about today’s frozen food systems. … The volume is liberal and well illustrated, greatly assisting the readers to understand the author’s explanations. … Dr. Sun’s work is a welcome and needed addition to the library of any food professional working with frozen products.”
—Keith W. Gates, Seafood Specialist and Associate Director, University of Georgia, in the Journal of Aquatic Food Product Technology, Vol. 16, No. 1, 2007
“… written by a strong team of 51 top international experts with esteemed academic and professional credentials, provides critical, comprehensive and readily accessible information on the contemporary art and science of frozen foods. … represents an excellent edition, which considers a large diversity of cold-chain-related issues reports on up-to-date research findings and affords a vast amount of useful state-of-the-art knowledge in the field of food freezing technologies and logistics. The book is one of the finest and most complete publications on frozen food ever issued around the world – an admirable encyclopedic resource for all stakeholders of the refrigeration science and industry (including upper-level students, post-graduates, researchers, cold chain operators, food technologists, engineers, equipment designers, public  authorities and food policy markers).”
— Kostadin Fikiin, Refrigeration Science and Technology, Technical University of Sofia, Bulgaria, in International Journal of Refrigeration, Vol. 30, No. 4, November 2007