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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Table of contents

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001 100511
003 CZ-ZlUTB
005 20240914112806.0
006 m o d
007 cr nn 008mamaa
008 170330s2017 gw | s |||| 0|eng d
020 |a 9783319539324 
024 7 |a 10.1007/978-3-319-53932-4  |2 doi 
100 1 |a Steinka, Izabela.  |e author. 
245 1 4 |a The Chemistry of Frozen Vegetables /  |c by Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali. 
264 1 |a Cham :  |b Springer International Publishing :  |b Imprint: Springer,  |c 2017. 
300 |a 1 online resource (VI, 41 p. 3 illus. in color.) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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 Chemistry. 
650 0 |a Food  |x Biotechnology. 
650 0 |a Nutrition. 
650 0 |a Microbiology. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Barone, Caterina.  |e author. 
700 1 |a Parisi, Salvatore.  |e author. 
700 1 |a Micali, Marina.  |e author. 
710 2 |a SpringerLink (Online service) 
776 0 8 |i Printed edition:  |z 9783319539300 
830 0 |a SpringerBriefs in Molecular Science,  |x 2191-5407 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://dx.doi.org/10.1007/978-3-319-53932-4  |y Plný text 
992 |c NTK-SpringerCHEMS 
999 |c 100511  |d 100511 
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