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Anotace knihy

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.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Plný název: Chemistry of Frozen Vegetables
• Autor: Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 41
• EAN: 9783319539300
• ISBN: 3319539302
• ID: 15789082
• Nakladatelství: Springer International Publishing AG
• Hmotnost: 102 g
• Rozměry: 156 × 236 × 8 mm
• Datum vydání: 07. April 2017

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