Lactic acid in the food industry /
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| Author / Creator: | Ameen, Sara M. |
|---|---|
| Imprint: | Cham : Springer, 2017. |
| Description: | 1 online resource |
| Language: | English |
| Series: | SpringerBriefs in molecular science, Chemistry of foods SpringerBriefs in molecular science. Chemistry of foods. |
| Subject: | |
| Format: | E-Resource Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/11274141 |
Table of 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.