Lactic Acid in the Food Industry 1st Edition by Sara Ameen, Giorgia Caruso ISBN 9783319581460 3319581465

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Product details:
ISBN 10: 3319581465
ISBN 13: 9783319581460
Author: Sara Ameen, Giorgia Caruso

Lactic Acid in the Food Industry 1st Edition Table of 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 Indust

Abstract

5.1 Introduction to Lactic Acid Bacteria

5.2 Metabolic Pathways and Fermentation

5.3 Properties of LAB

5.4 Bacteriocins

References

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Sara Ameen,Giorgia Caruso,Lactic Acid,Food Industry