Lactic Acid in the Food Industry / by Sara M. Ameen, Giorgia Caruso

Von:

Ameen, Sara M [aut]

Mitwirkende(r):

Caruso, Giorgia [oth]

Resource type: Ressourcentyp: Buch (Online)Buch (Online)Sprache: Englisch Reihen: SpringerBriefs in Molecular Science | SpringerLink Bücher | Springer eBook Collection Chemistry and Materials ScienceVerlag: Cham : Springer, 2017Beschreibung: Online-Ressource (VI, 44 p. 3 illus., 2 illus. in color, online resource)ISBN:

9783319581460

Schlagwörter:

Andere physische Formen: 9783319581446 | Druckausg.: 978-3-319-58144-6 | Printed edition: 9783319581446 LOC-Klassifikation:

TP248.65.F66

DOI: DOI: 10.1007/978-3-319-58146-0Online-Ressourcen:

Zusammenfassung: 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 foodsZusammenfassung: 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 IndustryPPN: PPN: 1659122465Package identifier: Produktsigel: ZDB-2-CMS

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