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|a 9783642592027
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|a 10.1007/978-3-642-59202-7
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|a Lück, Erich.
|e author.
|4 aut
|4 http://id.loc.gov/vocabulary/relators/aut
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| 245 |
1 |
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|a Antimicrobial Food Additives
|h [electronic resource] :
|b Characteristics - Uses - Effects /
|c by Erich Lück, Martin Jager.
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| 250 |
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|a 2nd ed. 1997.
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| 264 |
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1 |
|a Berlin, Heidelberg :
|b Springer Berlin Heidelberg :
|b Imprint: Springer,
|c 1997.
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| 300 |
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|a XXV, 262 p.
|b online resource.
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|a 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.
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| 520 |
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|a 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.
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| 590 |
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|a Loaded electronically.
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|a Electronic access restricted to members of the Holy Cross Community.
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|a Food—Biotechnology.
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