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Bibliography on Freezing Preservation of Fruits and Vegetables

Author: J. A. Berry
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 74

Book Description

Bibliography on Freezing Preservation of Fruits and Vegetables

Author: J. A. Berry
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 74

Book Description

Freezing of Fruits and Vegetables

Author: Gustavo V. Barbosa-Cánovas
Publisher: Food & Agriculture Org.
ISBN: 9789251052952
Category : Business & Economics
Languages : en
Pages : 88

Book Description
This manual provides information on freezing technology to preserve fruits and vegetables in small-scale operations. Practical examples demonstrating the application of the technology are given to provide a better understanding of the processes. Compared to other conventional methods used in the storage of fruits and vegetables, freezing is the most satisfactory method in terms of quality, process and overall cost. Currently, the frozen food market is one the largest sectors in the food industry. Industrialized countries dominate the trade in frozen food commodities, but developing countries can also develop their own frozen food industries. Introduction of adequate freezing technology is essential to meet the growing consumer demand for frozen foods in developing countries.

Frozen Food Science and Technology

Author: Judith A. Evans
Publisher: John Wiley & Sons
ISBN: 1444302337
Category : Technology & Engineering
Languages : en
Pages : 368

Book Description
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.

Quick Freezing Preservation of Foods: Foods of animal origin

Author: J. S. Pruthi
Publisher: Allied Publishers
ISBN: 9788170239628
Category : Food
Languages : en
Pages : 696

Book Description

Bibliography of Frozen Foods

Author: Herbert Park Stutts
Publisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 212

Book Description
This bibliography contains selected references on marketing and processing of frozen foods. It includes publications written in English or accompanied by English summaries. Foreign language publications without English abstracts or summaries are omitted.