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Frozen Food Technology

Patrícia Alexandra Batista Branco

9781773614571
264 pages
Arcler Education Inc
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Overview
Frozen Food Technology examines various aspects of technology in processing of frozen food including an extensive theoretical overview of frozen food technology and related concepts. It includes definitions of chilling of food, freezing technologies of food, latest and upcoming trends of foods freezing. Provides the reader with insights into the development of its history, so as to develop innovation in food processing, handling, and freezing.
Author Bio
Patricia Alexandra Batista Branco has received her PhD in Food Engineering from Higher Institute of Agronomy, Lisbon, Portugal and Masters’ in Molecular Biology in Health from Egas Moniz School of Health, Portugal. She is an active researcher with many years of experience and has published research papers with reputed Journals.

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