Antimicrobial Food Additives Characteristics - Uses - Effects

Antimicrobial Food Additives Characteristics - Uses - Effects / by Erich Lück, Martin Jager.

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 te...

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Bibliographic Details
Main Authors: Lück, Erich (Author), Jager, Martin (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 1997.
Edition:2nd ed. 1997.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • 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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