TY  - BOOK
AU  - Steinka,Izabela
AU  - Barone,Caterina
AU  - Parisi,Salvatore
AU  - Micali,Marina
ED  - SpringerLink (Online service)
TI  - The Chemistry of Frozen Vegetables
T2  - Chemistry of Foods,
SN  - 9783319539324
AV  - TP248.65.F66 
U1  - 641.3 23
PY  - 2017///
CY  - Cham
PB  - Springer International Publishing, Imprint: Springer
KW  - Food—Biotechnology
KW  - Microbiology
KW  - Nutrition   
KW  - Food Science
KW  - Food Microbiology
KW  - Nutrition
N1  - 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; Available to subscribing member institutions only. Доступно лише організаціям членам підписки
N2  - 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.
UR  - https://doi.org/10.1007/978-3-319-53932-4
ER  -