Antimicrobial Food Additives: Characteristics - Uses - Effects / Edition 2

Antimicrobial Food Additives: Characteristics - Uses - Effects / Edition 2

by Erich Luck, Martin Jager
     
 

ISBN-10: 354061138X

ISBN-13: 9783540611387

Pub. Date: 09/18/2002

Publisher: Springer Berlin Heidelberg

The preservation of food by chemical techniques is still an important topic in food science and technology and a major branch of the food pr ocessing industry. The authors, both leading scientists at Hoechst AG' s Food Research Department, review all aspects of the chemical techniq ues of food preservation, the majority of which involve the use of che mical

Overview

The preservation of food by chemical techniques is still an important topic in food science and technology and a major branch of the food pr ocessing industry. The authors, both leading scientists at Hoechst AG' s Food Research Department, review all aspects of the chemical techniq ues of food preservation, the majority of which involve the use of che mical additives. They examine general aspects that apply to all preser vatives and the properties and uses of industrial preservatives. The d etailed and practice-oriented explanations make this edition a valuabl e source of information for food specialists in industry, government a nd nutritional science.

Product Details

ISBN-13:
9783540611387
Publisher:
Springer Berlin Heidelberg
Publication date:
09/18/2002
Edition description:
2nd rev. and enlarged ed. 1997
Pages:
262
Product dimensions:
6.10(w) x 9.25(h) x 0.36(d)

Table of Contents

General Considerations.- 1 Aim and Development of Food Preservation.- 2 Analysis of Preservatives.- 3 Health Considerations.- 4 The Legal Situation Relating to Food.- 5 Antimicrobial Action of Preservatives.- The Individual Preservatives.- 6 Common Salt.- 7 Carbon Dioxide.- 8 Nitrogen.- 9 Nitrates.- 10 Nitrites.- 11 Ozone.- 12 Sulfur Dioxide.- 13 Chlorine.- 14 Ethanol.- 15 Sucrose.- 16 Formic Acid.- 17 Acetic Acid.- 18 Propionic Acid.- 19 Sorbic Acid.- 20 Dicarbonic Acid Esters.- 21 Benzoic Acid.- 22 Esters of p-Hydroxybenzoic Acid.- 23 o-Phenylphenol.- 24 Biphenyl.- 25 Smoke.- 26 Thiabendazole.- 27 Nisin.- 28 Natamycin.- 29 Lysozyme.- 30 Other Preservatives.- 31 Packagings and Coatings.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >