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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Bibliographic Details
Main Authors: Steinka, Izabela (Author), Barone, Caterina (Author), Parisi, Salvatore (Author), Micali, Marina (Author)
Corporate Author: SpringerLink (Online service)
Format: e-Book
Language:English
Published: Cham : Springer International Publishing : 2017.
Imprint: Springer,
Edition:1st ed. 2017.
Series:Chemistry of Foods,
Subjects:
Food science.
Food > Microbiology.
Nutrition   .
Food Science.
Food Microbiology.
Nutrition.
Online Access:Full-text access
Table of 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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