The Chemistry of 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 co...

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Bibliographic Details
Main Authors: Steinka, Izabela. (Author), Barone, Caterina. (Author), Parisi, Salvatore. (Author), Micali, Marina. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language: English
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Series: SpringerBriefs in Molecular Science,
Subjects:
Chemistry.
Food > Biotechnology.
Nutrition.
Microbiology.
elektronické knihy
electronic books
ISBN: 9783319539324
Physical Description: 1 online resource (VI, 41 p. 3 illus. in color.)

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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. .
ISBN: 9783319539324
ISSN: 2191-5407
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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