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The chemistry of frozen vegetables

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The chemistry of frozen vegetables

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The chemistry of frozen vegetablesby Izabela Steinka ... [et al.].
其他作者:	Steinka, Izabela.
出版者:	Cham :Springer International Publishing :2017.
面頁冊數:	vi, 41 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Frozen vegetables.
電子資源:	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

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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.
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