MARC details
| 000 -LEADER |
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| fixed length control field |
01948nam a22002177a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20201021102653.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
200826b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9783319581446 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9783319581460 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
E-BOOK (Available ON-CAMPUS only) |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Ameen, Sara M. |
| 245 ## - TITLE STATEMENT |
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| Title |
Lactic Acid in the Food Industry |
| Statement of responsibility, etc. |
by Sara M. Ameen and Giorgia Caruso |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc. |
Cham : |
| Name of publisher, distributor, etc. |
Springer. |
| Date of publication, distribution, etc. |
2017 |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE |
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| Title |
SpringerBriefs in Molecular Science, Chemistry of Foods |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
1 The Importance of Lactic Acid in the Current Food Industry. An Introduction<br/>--2 Chemistry of Lactic Acid<br/>--3 Regulatory Importance of Lactic Acid in the Food and Beverage Sector<br/>--4 Lactic Acid in the Food Matrix: Analytical Methods<br/>--5 Lactic Acid and Lactic Acid Bacteria: Current Use and Perspectives in the Food and Beverage Industry<br/> |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
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. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Caruso, Giorgia |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1523668&site=ehost-live">http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1523668&site=ehost-live</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
E-books |
