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

by Erich Lïck, S.F. Laichena, Martin Jager

Overview

The preservation of food by chemical techniques has remained an important topic in food science and technology and a major branch of food processing in industry. The authors, both leading scientists at Hoechst AG's Food Research Department, review all aspects of food preservation by chemical techniques, the majority of which involve the use of chemical additives. The first sections deal with general aspects of importance to all preservatives; special chapters concentrate on the properties and uses of industrial preservatives. The detailed and practice-oriented explanations make this edition a valuable source of information for food specialists in industry, government authorities and 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.

Editorial Reviews

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