Handbook of Frozen Food Processing and Packaging, Second Edition

Thorough and authoritative, this handbook provides the latest information on the art and science of correctly handling and containing frozen foods. Focusing on emerging technologies in food freezing, the second edition features new chapters that reflect recent research trends in enhanced technologies, including ultrasound, high pressure, electric field, and antifreeze protein and ice nucleating protein. In addition, the text also explores trends and future developments in packaging technologies for the industry by introducing some innovative packaging methods including active packaging, intelligent packaging, vacuum packaging, and edible film and coating.