The Chemistry of Frozen Vegetables / SpringerBriefs in Molecular Science (PDF)
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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.
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 features of cheeses and other prepared foods, dedicated BASIC software, and microbial toxins in different foods for human consumption. In addition, Caterina has studied the evolution of public safety and hygiene in the European Union with relation to foods and beverages by means of the RASFF system. At present, she is also vice president of the Association 'Componiamo il Futuro' (CO.I.F.) in Palermo, Italy, working in the field of professional training.
Salvatore Parisi is a chemist and food scientist, working as a consultant for the food industry and as a lecturer in the academia. He obtained his MSc in Chemistry from the University of Palermo, and a PhD from the University of Messina (Italy). Dr. Parisi is also a Preventive Controls Qualified Individual (PCQI) after the successful completion of the FSPCA Preventive Controls for Human Food course in 2016 (according to new U.S. regulations). He serves as series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods and he is a member of the Editorial Board of
Maria Micali is an experienced author in the field of food science and technology, with particular focus in chemistry, microbiology and hygiene. Dr. Micali obtained a PhD in food hygiene from the University of Messina, Italy, and she has been working on food chemistry and technology, food packaging hygiene, chemical and technological features of cheeses, study of sensorial features with reference to HACCP researches, and mandatory food traceability. Dr. Micali is also a lecturer in different sectors, including professional training. Her published works include 'The maximum water absorption in cheeses. Tripartite networks of absorbed molecules per nitrogen' (2009), 'The Chemistry of Thermal Food Processing Procedures' (2016), and 'Traceability in the Cheesemaking Field. The Regulatory Ambit and Practical Solutions' (2016).
- Autoren: Izabela Steinka , Caterina Barone , Salvatore Parisi , Marina Micali
- 2017, 1st ed. 2017, 41 Seiten, Englisch
- Verlag: Springer-Verlag GmbH
- ISBN-10: 3319539329
- ISBN-13: 9783319539324
- Erscheinungsdatum: 30.03.2017
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- Größe: 0.98 MB
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