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Lactic Acid in the Food Industry

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Lactic Acid in the Food Industry/ by Sara M. Ameen, Giorgia Caruso.
Author:	Ameen, Sara M.
other author:	Caruso, Giorgia.
Published:	Cham :Springer International Publishing : : 2017.,
Description:	vi, 44 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
Subject:	Lactic acid. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-58146-0
ISBN:	9783319581460

Lactic Acid in the Food Industry
Ameen, Sara M.

Lactic Acid in the Food Industry[electronic resource] /by Sara M. Ameen, Giorgia Caruso. - Cham :Springer International Publishing :2017. - vi, 44 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

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 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.

ISBN: 9783319581460

Standard No.: 10.1007/978-3-319-58146-0doiSubjects--Topical Terms:

796071
Lactic acid.

LC Class. No.: QD305.A2

Dewey Class. No.: 579.35

Lactic Acid in the Food Industry
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245 1 0 $a Lactic Acid in the Food Industry $h [electronic resource] / $c by Sara M. Ameen, Giorgia Caruso.
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300 $a vi, 44 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science, $x 2191-5407
505 0 $a 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 Industry.
520 $a 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.
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650 0 $a Lactic acid $x Biotechnology. $3 1142245
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650 2 4 $a Nutrition. $3 581367
650 2 4 $a Food Microbiology. $3 582543
650 2 4 $a Analytical Chemistry. $3 668584
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