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The Chemistry of Frozen Vegetables /

This Brief presents a chemical perspective on frozen vegetables, also known as ready-to-use foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment to the end of their long shelf-life. Particular attention is given to the microbiological colonization o...

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Bibliographic Details
Main Authors: Steinka, Izabela
Corporate Authors: SpringerLink Online service
Group Author: Barone, Caterina; Parisi, Salvatore; Micali, Marina
Published: Springer International Publishing : Imprint: Springer,
Publisher Address: Cham :
Publication Dates: 2017.
Literature type: eBook
Language: English
Series: SpringerBriefs in Molecular Science,
Subjects:
Chemistry
Food > Biotechnology
Nutrition
Microbiology
Food Science
Food Microbiology
Online Access: http://dx.doi.org/10.1007/978-3-319-53932-4
Summary: This Brief presents a chemical perspective on frozen vegetables, also known as ready-to-use foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment to the end of their long shelf-life. Particular attention is given to the microbiological colonization of vegetables during the freezing treatments and to the chemical and physical modifications associated. The authors explore the undesired effects of this colonization through the lens of the antibiotic-resistant Staphylococci found in hermetically-package frozen vegetables. With this informative an
Carrier Form: 1 online resource (VI, 41 pages): illustrations.
ISBN: 9783319539324
Index Number: TP248
CLC: TS201
Contents: Antibiotic-resistant Staphylococci Isolated from Hermetically-packaged Frozen Vegetables -- Technology and Chemical Features of Frozen Vegetables -- Instrumental Systems for the Control of Frozen Vegetables During Refrigeration -- Colorimetric Modifications in Frozen Vegetables.

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