The Chemistry of Frozen Vegetables [Paperback]

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. 

Hermetically-packaged Frozen Vegetables.- Technology and Chemical Features of Frozen Vegetables.- Instrumental Systems for the Control of Frozen Vegetables During Refrigeration.- Colorimetric Modifications in Frozen Vegetables.

Professor Izabela Steinka is specialised in microbiology and food hygiene. She is a professor at the Maritime University in Gdynia, and she is particularly interested in microbiological interactions. The topics of her recent research comprise health promotion and biological aspects of packaging, which are related to her didactic work at the Medical University in Gdansk and College of Health and Beauty in Gdynia. Her published works include Hygiene in Commerce and Service Sector (2007), Prognostics of Microbiological Interactions (2007), Lactic Acid Cheese Safety (2008), and Microbiology of Food and Industrial Materials (2011).

 

Caterina Barone is an experienced author in the field of food science and quality audits. She is an ISO 9001-auditor in different sectors, including also professional training services. Her recent works are focused on food packaging hygiene, chemical and technological fl‹