This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development of the rig

"A Handbook on Food Packaging" deals with the basic ideas of packaging materials used, different methods of packaging and the technologies used in determining t

Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in i

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their abili

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of foo