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The Chemistry of Frozen Vegetables

  • Izabela Steinka
  • Caterina Barone
  • Salvatore Parisi
  • Marina Micali

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

  1. Front Matter
    Pages i-vi
  2. Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali
    Pages 1-21
  3. Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali
    Pages 23-29
  4. Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali
    Pages 31-36
  5. Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali
    Pages 37-41

About this book

Introduction

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. 

Keywords

Frozen foods Ready-to-eat food Antibiotic-resistant Staphylococci Freezing treatments Microbial colonization Colorimetric modifications Industrial freezers

Authors and affiliations

  • Izabela Steinka
    • 1
  • Caterina Barone
    • 2
  • Salvatore Parisi
    • 3
  • Marina Micali
    • 4
  1. 1.Gdynia Maritime UniversityGdyniaPoland
  2. 2.Associazione “Componiamo il Futuro” (COIF)PalermoItaly
  3. 3.Industrial ConsultantPalermoItaly
  4. 4.Industrial ConsultantMessinaItaly

Bibliographic information