LEADER 03220nam 22006135 450 001 9910254145703321 005 20200702040040.0 010 $a3-319-53932-9 024 7 $a10.1007/978-3-319-53932-4 035 $a(CKB)3710000001127568 035 $a(DE-He213)978-3-319-53932-4 035 $a(MiAaPQ)EBC4833912 035 $a(PPN)199768269 035 $a(EXLCZ)993710000001127568 100 $a20170330d2017 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 14$aThe Chemistry of Frozen Vegetables /$fby Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali 205 $a1st ed. 2017. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2017. 215 $a1 online resource (VI, 41 p. 3 illus. in color.) 225 1 $aChemistry of Foods,$x2199-689X 311 $a3-319-53930-2 320 $aIncludes bibliographical references at the end of each chapters. 327 $aAntibiotic-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. 330 $aThis Brief presents a chemical perspective on frozen vegetables, also known as ?ready-to-use? foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment to the end of their long shelf-life. Particular attention is given to the microbiological colonization of vegetables during the freezing treatments and to the chemical and physical modifications associated. The authors explore the undesired effects of this colonization through the lens of the antibiotic-resistant Staphylococci found in hermetically-package frozen vegetables. With this informative and instructive Brief, readers will understand the importance of the frozen storage technologies. . 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aMicrobiology 606 $aNutrition 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 615 0$aFood?Biotechnology. 615 0$aMicrobiology. 615 0$aNutrition. 615 14$aFood Science. 615 24$aFood Microbiology. 615 24$aNutrition. 676 $a589.95 700 $aSteinka$b Izabela$4aut$4http://id.loc.gov/vocabulary/relators/aut$0937032 702 $aBarone$b Caterina$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aParisi$b Salvatore$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aMicali$b Marina$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910254145703321 996 $aThe Chemistry of Frozen Vegetables$92110438 997 $aUNINA