Coverart for item
The Resource Lactic Acid in the Food Industry

Lactic Acid in the Food Industry

Label
Lactic Acid in the Food Industry
Title
Lactic Acid in the Food Industry
Creator
Contributor
Subject
Language
eng
Member of
Cataloging source
MiAaPQ
Literary form
non fiction
Nature of contents
dictionaries
Series statement
SpringerBriefs in Molecular Science Ser
Lactic Acid in the Food Industry
Label
Lactic Acid in the Food Industry
Link
http://libproxy.rpi.edu/login?url=https://ebookcentral.proquest.com/lib/rpi/detail.action?docID=4865398
Publication
Copyright
Related Contributor
Related Location
Related Agents
Related Authorities
Related Subjects
Related Items
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Contents -- 1 The Importance of Lactic Acid in the Current Food Industry. An Introduction -- Abstract -- 1.1 Introduction -- 1.2 Lactic Acid as a Food Additive -- 1.3 Lactic Acid Derivatives as Food Additives -- References -- 2 Chemistry of Lactic Acid -- Abstract -- 2.1 Lactic Acid and Chemical Features. An Introduction -- 2.1.1 Basic Properties -- 2.1.2 Isomers -- 2.2 Synthesis of Lactic Acid -- 2.2.1 Lactic Acid and Chemical Synthetic Strategies -- 2.2.1.1 Hydrolysis of Lactic Acid Derivatives -- 2.2.1.2 Nitric Acid Oxidation of Propane -- 2.2.2 Lactic Acid Fermentation -- 2.2.2.1 Solid-state Fermentation -- 2.2.2.2 Submerged Fermentation -- 2.2.2.3 Anaerobic Fermentation -- 2.2.2.4 Aerobic Fermentation -- References -- 3 Regulatory Importance of Lactic Acid in the Food and Beverage Sector -- Abstract -- 3.1 Introduction -- 3.2 Preservation and Flavouring -- 3.2.1 Lactic Acid in Fermented Vegetables -- 3.2.2 Lactic Acid and Cheeses. Making and Ripening -- 3.2.3 Lactic Acid and Fermented Milks -- 3.2.4 Lactic Acid and Sourdough -- 3.2.5 Lactic Acid and Fermented Meat -- 3.2.6 Lactic Acid and Winemaking -- 3.3 pH Regulation -- References -- 4 Lactic Acid in the Food Matrix: Analytical Methods -- Abstract -- 4.1 Introduction -- 4.2 Lactic Acid in Foods: Analytical Procedures -- References -- 5 Lactic Acid and Lactic Acid Bacteria: Current Use and Perspectives in the Food and Beverage Industry -- Abstract -- 5.1 Introduction to Lactic Acid Bacteria -- 5.2 Metabolic Pathways and Fermentation -- 5.3 Properties of LAB -- 5.4 Bacteriocins -- References
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
Dimensions
unknown
http://library.link/vocab/discovery_link
{'f': 'http://opac.lib.rpi.edu/record=b4388209'}
Extent
1 online resource (48 pages)
Form of item
online
Isbn
9783319581460
Media category
computer
Media MARC source
rdamedia
Media type code
c
Sound
unknown sound
Specific material designation
remote

Library Locations

    • Folsom LibraryBorrow it
      110 8th St, Troy, NY, 12180, US
      42.729766 -73.682577
Processing Feedback ...