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Frozen Food Technology

Patrícia Alexandra Batista Branco

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