03220nam 22006135 450 991025414570332120200702040040.03-319-53932-910.1007/978-3-319-53932-4(CKB)3710000001127568(DE-He213)978-3-319-53932-4(MiAaPQ)EBC4833912(PPN)199768269(EXLCZ)99371000000112756820170330d2017 u| 0engurnn|008mamaatxtrdacontentcrdamediacrrdacarrierThe Chemistry of Frozen Vegetables /by Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali1st ed. 2017.Cham :Springer International Publishing :Imprint: Springer,2017.1 online resource (VI, 41 p. 3 illus. in color.) Chemistry of Foods,2199-689X3-319-53930-2 Includes bibliographical references at the end of each chapters.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.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. .Chemistry of Foods,2199-689XFood—BiotechnologyMicrobiologyNutritionFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Food Microbiologyhttps://scigraph.springernature.com/ontologies/product-market-codes/L23040Nutritionhttps://scigraph.springernature.com/ontologies/product-market-codes/C18000Food—Biotechnology.Microbiology.Nutrition.Food Science.Food Microbiology.Nutrition.589.95Steinka Izabelaauthttp://id.loc.gov/vocabulary/relators/aut937032Barone Caterinaauthttp://id.loc.gov/vocabulary/relators/autParisi Salvatoreauthttp://id.loc.gov/vocabulary/relators/autMicali Marinaauthttp://id.loc.gov/vocabulary/relators/autMiAaPQMiAaPQMiAaPQBOOK9910254145703321The Chemistry of Frozen Vegetables2110438UNINA