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

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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.
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; Hydrolysis of Lactic Acid Derivatives; Nitric Acid Oxidation of Propane; 2.2.2 Lactic Acid Fermentation; Solid-state Fermentation. Submerged Fermentation2.2.2.3 Anaerobic Fermentation; 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.
Summary 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 (electronic bk.)
3319581465 (electronic bk.)
ISBN/ISSN 10.1007/978-3-319-58146-0
OCLC # 988293322
Additional Format Printed edition: 9783319581446