Name: Lactic Acid in the Food Industry (Springerbriefs in Molecular Science) (en Inglés)
SKU: 50888362
Price: 841.79 MXN
Availability: InStock
Author: Sara M. Ameen; Giorgia Caruso
ISBN: 9783319581446

portada Lactic Acid in the Food Industry (Springerbriefs in Molecular Science) (en Inglés)

Lactic Acid in the Food Industry (Springerbriefs in Molecular Science) (en Inglés)

Formato

Libro Físico

Editorial

Springer

Autor

Sara M. Ameen; Giorgia Caruso

Año

2017

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

ISBN13

9783319581446

N° edición

Categorías

Bioquímica

Lactic Acid in the Food Industry (Springerbriefs in Molecular Science) (en Inglés)

Sara M. Ameen; Giorgia Caruso (Autor) · Springer · Tapa Blanda

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Reseña del libro "Lactic Acid in the Food Industry (Springerbriefs in Molecular Science) (en Inglés)"

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.