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 co...

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Detaylı Bibliyografya
Asıl Yazarlar: Steinka, Izabela (Yazar), Barone, Caterina (Yazar), Parisi, Salvatore (Yazar), Micali, Marina (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : Imprint: Springer, 2017.
Edisyon:1st ed. 2017.
Seri Bilgileri:Chemistry of Foods,
Konular:
Food science.
Food > Microbiology.
Nutrition   .
Food Science.
Food Microbiology.
Nutrition.
Online Erişim:Full-text access
OPAC'ta görüntüle
Diğer Bilgiler
Özet: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 and instructive Brief, readers will understand the importance of the frozen storage technologies. .
Fiziksel Özellikler:VI, 41 p. 3 illus. in color. online resource.
ISBN:9783319539324
ISSN:2199-7209
DOI:10.1007/978-3-319-53932-4

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