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The Resource Lactic Acid in the Food Industry, by Sara M. Ameen, Giorgia Caruso, (electronic resource)

Lactic Acid in the Food Industry, by Sara M. Ameen, Giorgia Caruso, (electronic resource)

Label
Lactic Acid in the Food Industry
Title
Lactic Acid in the Food Industry
Statement of responsibility
by Sara M. Ameen, Giorgia Caruso
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Author
Subject
Language
eng
Summary
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{u2019}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
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0
Literary form
non fiction
Series statement
SpringerBriefs in Molecular Science,
Lactic Acid in the Food Industry, by Sara M. Ameen, Giorgia Caruso, (electronic resource)
Label
Lactic Acid in the Food Industry, by Sara M. Ameen, Giorgia Caruso, (electronic resource)
Link
http://libproxy.rpi.edu/login?url=http://dx.doi.org/10.1007/978-3-319-58146-0
Publication
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Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
The Importance of Lactic Acid in the Current Food Industry: An Introduction -- Chemistry of Lactic Acid -- Regulatory Importance of Lactic Acid in the Food and Beverage Sector -- Lactic Acid in the Food Matrix: Analytical Methods -- Lactic Acid and Lactic Acid Bacteria: Current Use and Perspectives in the Food and Beverage Industry
http://library.link/vocab/cover_art
https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?Return=1&Type=S&Value=9783319581460&userID=ebsco-test&password=ebsco-test
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unknown
http://library.link/vocab/discovery_link
{'f': 'http://opac.lib.rpi.edu/record=b4258491'}
Extent
VI, 44 p. 3 illus., 2 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319581460
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote

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