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

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Overview

The chemical preservation of food plays an essential role in both food science and the food processing industry. Despite its importance, however, information has remained dispersed in journals and handbooks. Now, the two authors, both leading research scientists at Hoechst, provide the first comprehensive overview of all aspects of food preservation by chemical techniques. The first sections deal with general aspects of importance to all preservatives, while special chapters concentrate on the properties and uses of industrial preservatives. Of special interest is the comprehensive listing of the English, French, Italian, Spanish and Russian trade names of these chemical additives. Although completely revised and enlarged, this book is based on the 3rd German edition of Chemische Lebensmittelkonservierung by the same authors, and its detailed and practice-oriented explanations make this a valuable source of information for food specialists in industry, government authorities and nutritional science.

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Editorial Reviews

From the Publisher
Reviews of the German edition:
"...Das Buch muß als das Standardwerk zum Thema bezeichnet werden; es ist äußerst systematisch aufgebaut, bringt die Tatsachen absolut nüchtern und abwägend...Das Buch kann uneingeschränkt empfohlen werden."
(Zeitschrift für Ernährungswissenschaft)
"...Das Buch ist ein Standardwerk in der deutschsprachigen Fachliteratur, ein unentbehrliches Nachschlagewerk für den mit der Lebensmittelkonservierung befaßten Fachmann..."
(forum mikrobiologie)
From the Publisher
Reviews of the German edition:
"...Das Buch muß als das Standardwerk zum Thema bezeichnet werden; es ist äußerst systematisch aufgebaut, bringt die Tatsachen absolut nüchtern und abwägend...Das Buch kann uneingeschränkt empfohlen werden."
(Zeitschrift für Ernährungswissenschaft)
"...Das Buch ist ein Standardwerk in der deutschsprachigen Fachliteratur, ein unentbehrliches Nachschlagewerk für den mit der Lebensmittelkonservierung befaßten Fachmann..."
(forum mikrobiologie)
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Product Details

  • ISBN-13: 9783540611387
  • Publisher: Springer Berlin Heidelberg
  • Publication date: 9/18/2002
  • Edition description: 2nd rev. and enlarged ed. 1997
  • Edition number: 2
  • Pages: 287
  • Product dimensions: 0.69 (w) x 6.14 (h) x 9.21 (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.

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