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Organic Acids and Food Preservation
Hardcover
Technology & EngineeringBiology
ISBN13: 9781420078428
Publisher: CRC Press
Published: Sep 16 2010
Pages: 340
Weight: 1.44
Height: 0.81 Width: 6.14 Depth: 9.21
Language: English
There is a growing demand for nutritious foods that are free of pathogens and harmful additives. Because of their natural occurrence in food and the fact that they inhibit the growth of most microorganisms, organic acids are increasingly used in food preservation. This book provides easily accessible operating procedures, new directives, and possible alternative methods and solutions to problems related to the use of organic acids. Each chapter addresses an important aspect of the substances, including composition, application, production, resistance, as well as the advantages and disadvantages of using them in preservation. This invaluable resource also facilitates troubleshooting techniques regarding problems with preservatives and microorganisms.
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