東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁 到查詢結果 [ subject:"Food Microbiology." ]

切換: 標籤 | MARC模式 | ISBD

Lactic Acid in the Food Industry

Ameen, Sara M.

FindBook

Google Book

Amazon

博客來

Lactic Acid in the Food Industry

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Lactic Acid in the Food Industry/ by Sara M. Ameen, Giorgia Caruso.
作者:	Ameen, Sara M.
其他作者:	Caruso, Giorgia.
出版者:	Cham :Springer International Publishing : : 2017.,
面頁冊數:	vi, 44 p. :ill., digital ;24 cm.
內容註:	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.
Contained By:	Springer eBooks
標題:	Lactic acid. -
電子資源:	http://dx.doi.org/10.1007/978-3-319-58146-0
ISBN:	9783319581460

Lactic Acid in the Food Industry
Ameen, Sara M.

Lactic Acid in the Food Industry[electronic resource] /by Sara M. Ameen, Giorgia Caruso. - Cham :Springer International Publishing :2017. - vi, 44 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

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.

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.

ISBN: 9783319581460

Standard No.: 10.1007/978-3-319-58146-0doiSubjects--Topical Terms:

3241762
Lactic acid.

LC Class. No.: QD305.A2

Dewey Class. No.: 579.35

Lactic Acid in the Food Industry
LDR:02239nmm a2200325 a 4500 001 2100259
003 DE-He213
005 20170524145936.0
006 m d
007 cr nn 008maaau
008 180119s2017 gw s 0 eng d
020 $a 9783319581460 $q (electronic bk.)
020 $a 9783319581446 $q (paper)
024 7 $a 10.1007/978-3-319-58146-0 $2 doi
035 $a 978-3-319-58146-0
040 $a GP $c GP
041 0 $a eng
050 4 $a QD305.A2
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 579.35 $2 23
090 $a QD305.A2 $b A498 2017
100 1 $a Ameen, Sara M. $3 3241760
245 1 0 $a Lactic Acid in the Food Industry $h [electronic resource] / $c by Sara M. Ameen, Giorgia Caruso.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2017.
300 $a vi, 44 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science, $x 2191-5407
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.
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 Lactic acid. $3 3241762
650 0 $a Lactic acid $x Biotechnology. $3 3241763
650 0 $a Food $x Microbiology. $3 730455
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
650 2 4 $a Nutrition. $3 517777
650 2 4 $a Food Microbiology. $3 794709
650 2 4 $a Analytical Chemistry. $3 890839
700 1 $a Caruso, Giorgia. $3 3241761
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a SpringerBriefs in molecular science. $3 1565866
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-58146-0
950 $a Chemistry and Materials Science (Springer-11644)