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.
ViewThe importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state.
ViewPlastics are the most important class of packaging materials. This successful handbook, now in its second edition, covers all important aspects of plastic packaging and the interdisciplinary knowledge needed by food chemists, pharmaceutical chemists, food technologists, materials scientists, process engineers, and product developers alike.
ViewThe complete and authoritative guide to modern packaging technologies?—updated and expanded!
ViewThe Editors, brought together from academia and industry, provide readers with a cohesive account of the smart packaging phenomenon. Chapter authors are a mixture of industry professionals and academic researchers from the UK, USA, EU and Australasia.
ViewA number of novel thermal and nonthermal processing methods are in active research and development in industry, academic and government laboratories.
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