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Books
The chemistry of frozen vegetables
- Author / Creator
- Available as
- Online
Details
- Creator
- Izabela Steinka [and 3 others]
- Format
- Books
- Language
- English
- Contributors
- Publication
-
- Cham, Switzerland : Springer, 2017
- Physical Details
-
- 1 online resource : illustrations
- ISBNs
- 3319539329, 3319539302, 9783319539324, 9783319539300
- OCLC
- ocn980874955
- Includes bibliographical references.
- 1 Antibiotic-Resistant Staphylococci Isolated from Hermetically Packaged Frozen Vegetables; Abstract; 1.1 Introduction; 1.2 Materials and Methods; 1.2.1 Microbiological Analysis; 1.3 Results; 1.4 Conclusions; References; 2 Technology and Chemical Features of Frozen Vegetables; Abstract; 2.1 Introduction; 2.2 Frozen Foods: Chemical and Physical Modifications; 2.3 Frozen Foods: Main Technological Processes; 2.3.1 Air Blast Freezers; 2.3.2 Plate Freezers; 2.3.3 Immersion Freezers; References; 3 Instrumental Systems for the Control of Frozen Vegetables During Refrigeration; Abstract
- 3.1 The Importance of Frozen Storage: Introduction3.2 Industrial Freezers for Frozen Storage; References; 4 Colorimetric Modifications in Frozen Vegetables; Abstract; 4.1 Colour Modifications in Frozen Vegetables: An Introduction; 4.2 Colour Modifications in Frozen Vegetables. Main Reasons; 4.3 Colour Modifications in Frozen Vegetables. Analytical Evaluation; References