Frozen Food Technology

Patrícia Alexandra Batista Branco (Autor)

Buch | Hardcover

264 Seiten

2018
Delve Publishing (Verlag)
978-1-77361-457-1 (ISBN)

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Examines various aspects of technology in the processing of frozen food, including an extensive theoretical overview of related concepts. The book includes definitions of chilling of food, freezing technologies of food, and the latest trends in food freezing.

Frozen Food Technology examines various aspects of technology in processing of frozen food including an extensive theoretical overview of frozen food technology and related concepts. It includes definitions of chilling of food, freezing technologies of food, latest and upcoming trends of foods freezing. Provides the reader with insights into the development of its history, so as to develop innovation in food processing, handling, and freezing.

Patricia Alexandra Batista Branco has received her PhD in Food Engineering from Higher Institute of Agronomy, Lisbon, Portugal and Masters’ in Molecular Biology in Health from Egas Moniz School of Health, Portugal. She is an active researcher with many years of experience and has published research papers with reputed Journals.

Erscheinungsdatum	02.02.2019
Sprache	englisch
Maße	152 x 229 mm
Gewicht	623 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-77361-457-6 / 1773614576
ISBN-13	978-1-77361-457-1 / 9781773614571
Zustand	Neuware