Maak een nieuw boekenlijstje

Dit kun je altijd nog aanpassen

Annuleer

Lactic Acid in the Food Industry

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'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.
Zet op boekenlijstje
 
We geven korting vanaf je 4e boek in 12 maanden. Zonder gedoe.  Lees meer.
76,99
 61,99
 
We geven korting vanaf je 4e boek in 12 maanden. Zonder gedoe.  Lees meer.
76,99
 61,99

1 - 2 Weken

Beoordeling lezers
  • 0 sterren
  • Auteur(s) : Sara Ameen
  • Uitgeverij : Springer Verlag GMBH
  • ISBN : 9783319581446
  • Taal : Engels
  • Uitvoering : Paperback (ENG)
  • Aantal pagina's : 100
  • Verschijningsdatum : 01-01-2017
  • Afmetingen : 236 x 159 x 8 mm.
  • Gewicht : 117 gr.