Lactic Acid in the Food Industry

This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled ve...

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Bibliographic Details
Main Authors: Ameen, Sara M. (Author), Caruso, Giorgia. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language: English
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Series: SpringerBriefs in Molecular Science,
Subjects:
Chemistry.
Analytical chemistry.
Food > Biotechnology.
Nutrition.
Microbiology.
elektronické knihy
electronic books
ISBN: 9783319581460
Physical Description: 1 online resource (VI, 44 p. 3 illus., 2 illus. in color.)

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024 7 |a 10.1007/978-3-319-58146-0  |2 doi 
100 1 |a Ameen, Sara M.  |e author. 
245 1 0 |a Lactic Acid in the Food Industry /  |c by Sara M. Ameen, Giorgia Caruso. 
264 1 |a Cham :  |b Springer International Publishing :  |b Imprint: Springer,  |c 2017. 
300 |a 1 online resource (VI, 44 p. 3 illus., 2 illus. in color.) 
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505 0 |a The Importance of Lactic Acid in the Current Food Industry: An Introduction -- Chemistry of Lactic Acid -- Regulatory Importance of Lactic Acid in the Food and Beverage Sector -- Lactic Acid in the Food Matrix: Analytical Methods -- Lactic Acid and Lactic Acid Bacteria: Current Use and Perspectives in the Food and Beverage Industry. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid's applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods. 
650 0 |a Chemistry. 
650 0 |a Analytical chemistry. 
650 0 |a Food  |x Biotechnology. 
650 0 |a Nutrition. 
650 0 |a Microbiology. 
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655 9 |a electronic books  |2 eczenas 
700 1 |a Caruso, Giorgia.  |e author. 
710 2 |a SpringerLink (Online service) 
776 0 8 |i Printed edition:  |z 9783319581446 
830 0 |a SpringerBriefs in Molecular Science,  |x 2191-5407 
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