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 Νέα > Νέα 2016 > FROZEN FOOD SCIENCE AND TECHNOLOGY

Contents

1 Thermal Properties and Ice Crystal Development in Frozen Foods

2 Effects of Freezing on Nutritional andMicrobiological Properties of Food

3Modelling of Freezing Processes

4 Specifying and Selecting Refrigeration and FreezerPlan

5Emerging and Novel Freezing Processes

6Freezing of Meat

7Freezing of Fish

8Freezing of Fruits and Vegetables

9 Freezing of Bakery and Dessert Products

10 Developing Frozen Products for the Market and theFreezing of Ready-Prepared Meals

11 FrozenStorage

12 FreezeDrying

13 FrozenFood Transport

14 FrozenRetail Display

15 Consumer Handling of Frozen Foods

Frozen_Food_Science_and_Technology.pdf 

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