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The chemistry of frozen vegetables

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The chemistry of frozen vegetables

Record Type:	Electronic resources : Monograph/item
Title/Author:	The chemistry of frozen vegetablesby Izabela Steinka ... [et al.].
other author:	Steinka, Izabela.
Published:	Cham :Springer International Publishing :2017.
Description:	vi, 41 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Frozen vegetables.
Online resource:	http://dx.doi.org/10.1007/978-3-319-53932-4
ISBN:	9783319539324$q(electronic bk.)

The chemistry of frozen vegetables
The chemistry of frozen vegetables[electronic resource] /by Izabela Steinka ... [et al.]. - Cham :Springer International Publishing :2017. - vi, 41 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

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.

ISBN: 9783319539324$q(electronic bk.)

Standard No.: 10.1007/978-3-319-53932-4doiSubjects--Topical Terms:

775284
Frozen vegetables.

LC Class. No.: TP372.3

Dewey Class. No.: 664.02853

The chemistry of frozen vegetables
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245 0 4 $a The chemistry of frozen vegetables $h [electronic resource] / $c by Izabela Steinka ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2017.
300 $a vi, 41 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science, $x 2191-5407
505 0 $a 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.
520 $a 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.
650 0 $a Frozen vegetables. $3 775284
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650 1 4 $a Chemistry. $3 188628
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650 2 4 $a Food Microbiology. $3 235295
650 2 4 $a Nutrition. $3 192796
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950 $a Chemistry and Materials Science (Springer-11644)