Lactic Acid in the Food Industry by Sara M. Ameen and Giorgia Caruso
Material type: TextSeries: SpringerBriefs in Molecular Science, Chemistry of FoodsPublication details: Cham : Springer. 2017ISBN:- 9783319581446
- 9783319581460
- E-BOOK (Available ON-CAMPUS only)
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Books | Mohinder Singh Randhawa Library | E-BOOK (Available ON-CAMPUS only) (Browse shelf(Opens below)) | Available | OL-105 |
Browsing Mohinder Singh Randhawa Library shelves Close shelf browser (Hides shelf browser)
No cover image available | ||||||||
E-BOOK (Available ON-CAMPUS only) Soil Pollution : From Monitoring to Remediation | E-BOOK (Available ON-CAMPUS only) Enhancing Cleanup of Environmental Pollutants : | E-BOOK (Available ON-CAMPUS only) Enhancing Cleanup of Environmental Pollutants : | E-BOOK (Available ON-CAMPUS only) Lactic Acid in the Food Industry | E-BOOK (Available ON-CAMPUS only) Recovering Bioactive Compounds From Agricultural Wastes | E-BOOK (Available ON-CAMPUS only) Edible and Medicinal Mushrooms : Technology and Applications | E-BOOK (Available ON-CAMPUS only) Microorganisms in Sustainable Agriculture, Food, and the Environment |
1 The Importance of Lactic Acid in the Current Food Industry. An Introduction
--2 Chemistry of Lactic Acid
--3 Regulatory Importance of Lactic Acid in the Food and Beverage Sector
--4 Lactic Acid in the Food Matrix: Analytical Methods
--5 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.
There are no comments on this title.