The Chemistry of Frozen Vegetables
Salvatore Parisi author Caterina Barone author Izabela Steinka author Marina Micali author
Format:Paperback
Publisher:Springer International Publishing AG
Published:7th Apr '17
Currently unavailable, and unfortunately no date known when it will be back
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: 9783319539300
Dimensions: unknown
Weight: unknown
41 pages
1st ed. 2017