The Chemistry of Frozen Vegetables
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Beschreibung
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.
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.
Discusses specific features of frozen vegetables from a chemical point of view Critically assesses microbiological colonization of frozen food Explains risks from chemical modifications of frozen food through microbial colonization Includes supplementary material: sn.pub/extras
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Izabela Steinka
Themen in »The Chemistry of Frozen Vegetables«
Frozen foods Ready-to-eat food Antibiotic-resistant Staphylococci Freezing treatments Microbial colonization Colorimetric modifications Industrial freezers