UID:
almahu_9949198505602882
Format:
XXV, 262 p.
,
online resource.
Edition:
2nd ed. 1997.
ISBN:
9783642592027
Content:
The preservation of food by chemical techniques has remained an important topic in food science and technology and a major branch of food processing in industry. The authors, both leading scientists at Hoechst AG's Food Research Department, review all aspects of food preservation by chemical techniques, the majority of which involve the use of chemical additives. The first sections deal with general aspects of importance to all preservatives; special chapters concentrate on the properties and uses of industrial preservatives. The detailed and practice-oriented explanations make this edition a valuable source of information for food specialists in industry, government authorities and nutritional science.
Note:
General Considerations -- 1 Aim and Development of Food Preservation -- 2 Analysis of Preservatives -- 3 Health Considerations -- 4 The Legal Situation Relating to Food -- 5 Antimicrobial Action of Preservatives -- The Individual Preservatives -- 6 Common Salt -- 7 Carbon Dioxide -- 8 Nitrogen -- 9 Nitrates -- 10 Nitrites -- 11 Ozone -- 12 Sulfur Dioxide -- 13 Chlorine -- 14 Ethanol -- 15 Sucrose -- 16 Formic Acid -- 17 Acetic Acid -- 18 Propionic Acid -- 19 Sorbic Acid -- 20 Dicarbonic Acid Esters -- 21 Benzoic Acid -- 22 Esters of p-Hydroxybenzoic Acid -- 23 o-Phenylphenol -- 24 Biphenyl -- 25 Smoke -- 26 Thiabendazole -- 27 Nisin -- 28 Natamycin -- 29 Lysozyme -- 30 Other Preservatives -- 31 Packagings and Coatings.
In:
Springer Nature eBook
Additional Edition:
Printed edition: ISBN 9783642638961
Additional Edition:
Printed edition: ISBN 9783540611387
Additional Edition:
Printed edition: ISBN 9783642592034
Language:
English
DOI:
10.1007/978-3-642-59202-7
URL:
https://doi.org/10.1007/978-3-642-59202-7
