Organic acids and food preservation

The demand for nutritious foods that are free of pathogens as well as harmful additives is growing daily. Because of their natural occurrence in food and because they inhibit the growth of most microorganisms, organic acids are increasingly used in food preservation. "Organic Acids and Food&quo...

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Bibliographic Details
Main Author Theron, Maria M.
Other Authors Lues, J. F. Rykers
Format Electronic eBook
LanguageEnglish
Published Boca Raton : Taylor & Francis, ©2011.
Subjects
Food > Preservation.
Organic acids.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781420078435
1420078437
9781628706352
162870635X
9781466530751
1466530758
9781420078428
1420078429
Physical Description1 online resource (318 pages) : illustrations

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Table of Contents:
  • Nature and Composition of Organic Acids
  • Application of Organic Acids in Food Preservation
  • Microbial Organic Acid Producers
  • Mechanisms of Microbial Inhibition
  • Problems Associated with Organic acid Preservation
  • Large-Scale Organic Acid Production
  • Resistance to Organic Acids
  • Acid Tolerance
  • Modeling Organic Acid Activity
  • Legislative Aspects
  • Incidental and Natural Organic acid Occurence
  • Biopreservation
  • Novel Applications for Organic Acids
  • Detection of Organic Acids.

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