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Frozen Food Science and Technology
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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

Reviews

"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)

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