کتاب راهنمای فرآوری و بسته بندی مواد غذایی منجمد ۲۰۱۶
Handbook of Frozen Food Processing and Packaging 2016

1. Front Cover

2. Contents

3. Series Preface

4. Preface

5. Editor

6. Contributors

7. Chapter 1: Physical–Chemical Principles in Freezing

8. Chapter 2: Glass Transitions in Frozen Food Systems

9. Chapter 3: An Overview of Refrigeration Cycles

10. Chapter 4: Microbiology of Frozen Foods

11. Chapter 5: Thermophysical Properties of Frozen Foods

12. Chapter 6: Freezing Loads and Freezing Time Calculation

13. Chapter 7: Mathematical Modeling of Freezing Processes

14. Chapter 8: Freezing Methods and Equipment

15. Chapter 9: Cold Store Design and Maintenance

16. Chapter 10: Transportation of Frozen Foods

17. Chapter 11: Retail Display Equipment and Management

18. Chapter 12: Household Refrigerators and Freezers

19. Chapter 13: Monitoring and Control of the Cold Chain

20. Chapter 14: Quality and Safety of Frozen Meat and Meat Products

21. Chapter 15: Quality and Safety of Frozen Poultry and Poultry Products

22. Chapter 16: Safety and Quality of Frozen Aquatic Food Products

23. Chapter 17: Quality and Safety of Frozen Vegetables

24. Chapter 18: Quality and Safety of Frozen Fruits

25. Chapter 19: Quality and Safety of Frozen Dairy Products

26. Chapter 20: Quality and Safety of Frozen Ready Meals

27. Chapter 21: Quality and Safety of Frozen Bakery Products

28. Chapter 22: Quality and Safety of Frozen Eggs and Egg Products

29. Chapter 23: Physical Measurements

30. Chapter 24: Chemical Measurements

31. Chapter 25: Sensory Analysis of Frozen Foods

32. Chapter 26: Food-Borne Illnesses and Detection of Pathogenic Microorganisms

33. Chapter 27: Shelf Life Prediction of Frozen Foods

34. Chapter 28: Ultrasound-Accelerated Freezing

35. Chapter 29: High-Pressure Shift Freezing

36. Chapter 30: Electrostatic Field–Assisted Food Freezing

37. Chapter 31: Antifreeze Proteins

38. Chapter 32: Introduction to Frozen Food Packaging

39. Chapter 33: Plastic Packaging of Frozen Foods

40. Chapter 34: Paper-Based Packaging of Frozen Foods

41. Chapter 35: Packaging of Frozen Foods with Other Materials

42. Chapter 36: Packaging Machinery

43. Chapter 37: Active Packaging

44. Chapter 38: Intelligent Packaging

45. Chapter 39: Vacuum Packaging

46. Chapter 40: Edible Coatings and Films and Their Applications on Frozen Foods

47. Back Cover