The chemistry of frozen vegetables / Izabela Steinka [and 3 others].
Steinka, Izabela, author.; Barone, Caterina.; Parisi, Salvatore.; Micali, Marina.
2017
TP372.3
Available Online

Linked e-resources

Linked Resource Online Access
Concurrent users Unlimited
Authorized users Authorized users
Document Delivery Supplied Can lend chapters, not whole ebooks

Details

Title The chemistry of frozen vegetables / Izabela Steinka [and 3 others].
Author Steinka, Izabela, author.
ISBN 9783319539324 (electronic book)
3319539329 (electronic book)
9783319539300
DOI https://doi.org/10.1007/978-3-319-53932-4
Published Cham, Switzerland : Springer, 2017.
Language English
Description 1 online resource : illustrations
Other Standard Identifiers 10.1007/978-3-319-53932-4 doi
Call Number TP372.3
Dewey Decimal Classification 664.02853
Summary 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. .
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Digital File Characteristics text file PDF
Source of Description Vendor-supplied metadata.
Added Author Barone, Caterina.
Parisi, Salvatore.
Micali, Marina.
Series SpringerBriefs in molecular science. Chemistry of foods.
Available in Other Form Print version: 9783319539300
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
1 Antibiotic-Resistant Staphylococci Isolated from Hermetically Packaged Frozen Vegetables; Abstract; 1.1 Introduction; 1.2 Materials and Methods; 1.2.1 Microbiological Analysis; 1.3 Results; 1.4 Conclusions; References; 2 Technology and Chemical Features of Frozen Vegetables; Abstract; 2.1 Introduction; 2.2 Frozen Foods: Chemical and Physical Modifications; 2.3 Frozen Foods: Main Technological Processes; 2.3.1 Air Blast Freezers; 2.3.2 Plate Freezers; 2.3.3 Immersion Freezers; References; 3 Instrumental Systems for the Control of Frozen Vegetables During Refrigeration; Abstract

3.1 The Importance of Frozen Storage: Introduction3.2 Industrial Freezers for Frozen Storage; References; 4 Colorimetric Modifications in Frozen Vegetables; Abstract; 4.1 Colour Modifications in Frozen Vegetables: An Introduction; 4.2 Colour Modifications in Frozen Vegetables. Main Reasons; 4.3 Colour Modifications in Frozen Vegetables. Analytical Evaluation; References

Browse Subjects

Show more subjects...

Statistics

from
to
Export