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EBOOK
Author Ameen, Sara M.
Title Lactic acid in the food industry [electronic resource] / Sara M. Ameen, Giorgia Caruso.
Imprint Cham : Springer, 2017.

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 OHIOLINK SPRINGER EBOOKS    ONLINE  
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LOCATION CALL # STATUS MESSAGE
 OHIOLINK SPRINGER EBOOKS    ONLINE  
View online
Author Ameen, Sara M.
Series SpringerBriefs in molecular science, Chemistry of foods.
SpringerBriefs in molecular science. Chemistry of foods.
Subject Lactic acid.
Lactic acid -- Biotechnology.
Food -- Microbiology.
Genre/Form Electronic books.
Alt Name Caruso, Giorgia.
Ohio Library and Information Network.
Description 1 online resource.
Contents 1 The Importance of Lactic Acid in the Current Food Industry. An Introduction; Abstract; 1.1 Introduction; 1.2 Lactic Acid as a Food Additive; 1.3 Lactic Acid Derivatives as Food Additives; References; 2 Chemistry of Lactic Acid; Abstract; 2.1 Lactic Acid and Chemical Features. An Introduction; 2.1.1 Basic Properties; 2.1.2 Isomers; 2.2 Synthesis of Lactic Acid; 2.2.1 Lactic Acid and Chemical Synthetic Strategies; 2.2.1.1 Hydrolysis of Lactic Acid Derivatives; 2.2.1.2 Nitric Acid Oxidation of Propane; 2.2.2 Lactic Acid Fermentation; 2.2.2.1 Solid-state Fermentation
2.2.2.2 Submerged Fermentation2.2.2.3 Anaerobic Fermentation; 2.2.2.4 Aerobic Fermentation; References; 3 Regulatory Importance of Lactic Acid in the Food and Beverage Sector; Abstract; 3.1 Introduction; 3.2 Preservation and Flavouring; 3.2.1 Lactic Acid in Fermented Vegetables; 3.2.2 Lactic Acid and Cheeses. Making and Ripening; 3.2.3 Lactic Acid and Fermented Milks; 3.2.4 Lactic Acid and Sourdough; 3.2.5 Lactic Acid and Fermented Meat; 3.2.6 Lactic Acid and Winemaking; 3.3 pH Regulation; References; 4 Lactic Acid in the Food Matrix: Analytical Methods; Abstract; 4.1 Introduction
4.2 Lactic Acid in Foods: Analytical ProceduresReferences; 5 Lactic Acid and Lactic Acid Bacteria: Current Use and Perspectives in the Food and Beverage Industry; Abstract; 5.1 Introduction to Lactic Acid Bacteria; 5.2 Metabolic Pathways and Fermentation; 5.3 Properties of LAB; 5.4 Bacteriocins; References
Bibliography Note Includes bibliographical references.
Access Available to OhioLINK libraries.
ISBN 9783319581460 (electronic bk.)
3319581465 (electronic bk.)
9783319581446
OCLC # 988293322