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Science et technologie des aliments congelés

Frozen Food Science and Technology

Auteurs : EVANS J., NESVADBA P., BERRY M., FLETCHER J., MCCLURE P., WILKINSON J., PHAM Q. T., PEARSON A., FIKIIN K., JAMES S., MAGNUSSEN O. M., HEMMINGSEN A. K. T., HARDARSSON V., NORDTVEDT T. S., EIKEVIK T. M., SILVA C. L. M., GONCALVES E. M., BRANDAO T. R. S., LEBAIL A., GOFF H. D., GORMLEY R., ZARITZKY N. E., STAPLEY A., PANOZZO G., CORTELLA G., LAGUERRE O.

Type de monographie : Ouvrage

Résumé

This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered.

Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.

Documents disponibles

Front matter and preface

Pages : 9 p.

Disponible

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Détails

  • Titre original : Frozen Food Science and Technology
  • Identifiant de la fiche : 30030944
  • Langues : Anglais
  • Sujet : Technologie
  • Édition : Blackwell
  • Mention d'édition : Editor(s):Judith A. Evans
  • Date d'édition : 2008
  • ISBN : 9781405154789
  • DOI : http://dx.doi.org/10.1002/9781444302325

Indexation