Handbook of Frozen Food Processing and Packaging
Handbook of Frozen Food Processing and Packaging

Author: Da-Wen Sun

Publisher: CRC Press

Published: 2016-04-19

Total Pages: 912

ISBN-13: 1439836051

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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 univ

Food Shelf Life Stability
Food Shelf Life Stability

Author: Michael Eskin

Publisher: CRC Press

Published: 2000-09-19

Total Pages: 378

ISBN-13: 1420036653

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Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting

Physicochemical Aspects of Food Engineering and Processing
Physicochemical Aspects of Food Engineering and Processing

Author: Sakamon Devahastin

Publisher: CRC Press

Published: 2010-08-03

Total Pages: 637

ISBN-13: 1439857741

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Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on