The Chemistry of Frozen Vegetables

• Κύριοι συγγραφείς: Steinka, Izabela (Συγγραφέας), Barone, Caterina (Συγγραφέας), Parisi, Salvatore (Συγγραφέας), Micali, Marina (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2017.
• Σειρά: SpringerBriefs in Molecular Science,
• Θέματα: Chemistry.; Food > Biotechnology.; Nutrition.; Microbiology.; Food Science.; Food Microbiology.

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...

Πίνακας περιεχομένων:

• 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.