SmartSellTM - The New Way to Sell Online

Sell Your Old Stuff for Cash. It's Easy & Free to List. Get Started Now.

Frozen Food Science and Technology


Product Description
Product Details

Table of Contents

1. Thermal properties and ice crystal development in frozen foods (Dr Paul Nesvadba, Rubislaw Consulting Ltd, Aberdeen, UK). 2. Effects of freezing on nutritional and microbiological properties of foods (Mark Berry, John Fletcher, Peter McClure, Joy Wilkinson, Unilever PLC, Sharnbrook, Bedfordshire, UK). 3. Modelling of freezing processes (Q. Tuan Pham, School of Chemical Sciences and Engineering, University of New South Wales, Sydney, Australia). 4. Specifying and selecting refrigeration and freezer plant (A. Pearson, Star Refrigeration, Glasgow, UK). 5. Emerging and novel freezing processes (Dr Kostadin Fikiin, Refrigeration Science and Technology, Technical University of Sofia, Bulgaria). 6. Freezing of meat (Professor Steve James, Food Refrigeration and Process Engineering Research Centre (FRPERC), Langford, North Somerset, UK). 7. Freezing of fish (Ola M. Magnussen, Anne K. T. Hemmingsen, Vidar Hardarsson and Tom S. Nordtvedt, SINTEF Energy Research, Trondheim, Norway; Trygve M. Eikevik, Norwegian University of Science and Technology, Trondheim, Norway). 8. Freezing of fruits and vegetables (Cristina Luisa Miranda Silva, Elsa Margarida Goncalves & Teresa Ribeiro da Silva Brandao, Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Porto, Portugal). 9. Freezing of bakery and dessert products (Professor Alain LeBail, ENITIAA (Ecole Nationale D?Ingenieurs des Techniques des Industries Agricoles et Alimentaires), Nantes, France; Dr H. Douglas Goff, Department of Food Science, University of Guelph, Ontario, Canada). 10. Developing frozen products for the market and the freezing of ready-prepared meals (Dr Ronan Gormley, Ashtown Food Research Centre (Teagasc), Ashtown, Dublin, Ireland). 11. Frozen storage (Dr Noemi E. Zaritzky, CIDCA (Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina). 12. Freeze drying (A.G.F. Stapley, Department of Chemical Engineering, Loughborough University, UK). 13. Frozen food transport (Dr Girolamo Panozzo, Director of Research, Construction Technologies Institute - Italian National Research Council (ITC-CNR), Padova, Italy). 14. Frozen retail display (Professor Giovanni Cortella, Department of Energy Technologies, University of Udine, Italy). 15. Consumer handling of frozen foods (Onrawee Laguerre, Refrigerating Process Research Unit, Cemagref, Antony, France).

About the Author

Dr Judith Evans, Food Refrigeration and Process Engineering Research Centre (FRPERC), University of Bristol, UK


"An ideal read for anyone who wants to know and learn all about the freezing process in all areas of the food industry. The index and references are superb." (Food and Beverage Reporter, March 2009)

Ask a Question About this Product More...
Write your question below:
Look for similar items by category
How Fishpond Works
Fishpond works with suppliers all over the world to bring you a huge selection of products, really great prices, and delivery included on over 25 million products that we sell. We do our best every day to make Fishpond an awesome place for customers to shop and get what they want — all at the best prices online.
Webmasters, Bloggers & Website Owners
You can earn a 5% commission by selling Frozen Food Science and Technology on your website. It's easy to get started - we will give you example code. After you're set-up, your website can earn you money while you work, play or even sleep! You should start right now!
Authors / Publishers
Are you the Author or Publisher of a book? Or the manufacturer of one of the millions of products that we sell. You can improve sales and grow your revenue by submitting additional information on this title. The better the information we have about a product, the more we will sell!
Item ships from and is sold by Fishpond World Ltd.
Back to top