| 書目名稱 | Lactic Acid in the Food Industry | | 編輯 | Sara M.‘Ameen,Giorgia Caruso | | 視頻video | http://file.papertrans.cn/581/580422/580422.mp4 | | 概述 | Elucidates the role of lactic acid and fermentation in the food industry.Details the chemical mechanism of food preservation by lactic acid.Summarises lactic acid‘s application in a wide range of prod | | 叢書名稱 | SpringerBriefs in Molecular Science | | 圖書封面 |  | | 描述 | .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.. | | 出版日期 | Book 2017 | | 關鍵詞 | Lactic Acid derivatives; Lactic Acid bacteria; Fermentation processes; Food formulations; Food preservat | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-319-58146-0 | | isbn_softcover | 978-3-319-58144-6 | | isbn_ebook | 978-3-319-58146-0Series ISSN 2191-5407 Series E-ISSN 2191-5415 | | issn_series | 2191-5407 | | copyright | The Author(s) 2017 |
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