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The Chemistry of Frozen Vegetables (Paperback, 1st ed. 2017) Loot Price: R1,451
Discovery Miles 14 510
Repayment Terms: R136 pm x 12*
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The Chemistry of Frozen Vegetables (Paperback, 1st ed. 2017): Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali

The Chemistry of Frozen Vegetables (Paperback, 1st ed. 2017)

Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali

Series: Chemistry of Foods

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Loot Price R1,451 Discovery Miles 14 510 | Repayment Terms: R136 pm x 12*

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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.

General

Imprint: Springer International Publishing AG
Country of origin: Switzerland
Series: Chemistry of Foods
Release date: April 2017
First published: 2017
Authors: Izabela Steinka • Caterina Barone • Salvatore Parisi • Marina Micali
Dimensions: 235 x 155 x 8mm (L x W x T)
Format: Paperback
Pages: 41
Edition: 1st ed. 2017
ISBN-13: 978-3-319-53930-0
Categories: Books > Science & Mathematics > Biology, life sciences > Biochemistry > General
Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
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LSN: 3-319-53930-2
Barcode: 9783319539300

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