The Chemistry of Frozen Vegetables [[electronic resource] /] / by Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali

• Autore: Steinka Izabela
• Pubblicazione: Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017
• Edizione: 1st ed. 2017.
• Descrizione fisica: 1 online resource (VI, 41 p. 3 illus. in color.)
• Disciplina: 589.95
• Soggetto topico: Food—Biotechnology; Microbiology; Nutrition ; Food Science; Food Microbiology; Nutrition
• Persona (resp. second.): BaroneCaterina; ParisiSalvatore; MicaliMarina
• Nota di bibliografia: Includes bibliographical references at the end of each chapters.
• Nota di contenuto: 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.
• Sommario/riassunto: 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. .
• Titolo autorizzato: The Chemistry of Frozen Vegetables
• ISBN: 3-319-53932-9
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910254145703321
• Lo trovi qui: Univ. Federico II
• Serie: Chemistry of Foods, . 2199-689X