ENGLISH

Antimicrobial Food Additives: Characteristics · Uses · Effects

By Dr. phil. nat. Erich Lück , Dr. rer. nat. Martin Jager (auth.)

Book information

Publisher
Springer Berlin Heidelberg
Year
1997
ISBN
9783642638961, 9783642592027
Language
english
Format
PDF
Filesize
6 MB (6044308 bytes)
Pages
\281
Time added
2020-08-30 06:11:09
Food Science

Description

Front Matter....Pages I-XXV Front Matter....Pages 1-1 Aim and Development of Food Preservation....Pages 3-8 Analysis of Preservatives....Pages 9-10 Health Considerations....Pages 11-32 The Legal Situation Relating to Food....Pages 33-35 Antimicrobial Action of Preservatives....Pages 36-57 Front Matter....Pages 59-61 Common Salt....Pages 62-71 Carbon Dioxide....Pages 72-80 Nitrogen....Pages 81-83 Nitrates....Pages 84-88 Nitrites....Pages 89-97 Ozone....Pages 98-101 Sulfur Dioxide....Pages 102-115 Chlorine....Pages 116-119 Ethanol....Pages 120-124 Sucrose....Pages 125-130 Formic Acid....Pages 131-136 Acetic Acid....Pages 137-144 Propionic Acid....Pages 145-151 Sorbic Acid....Pages 152-167 Dicarbonic Acid Esters....Pages 168-173 Front Matter....Pages 59-61 Benzoic Acid....Pages 174-182 Esters of p -Hydroxybenzoic Acid....Pages 183-190 o -Phenylphenol....Pages 191-194 Biphenyl....Pages 195-198 Smoke....Pages 199-203 Thiabendazole....Pages 204-207 Nisin....Pages 208-213 Natamycin....Pages 214-218 Lysozyme....Pages 219-221 Other Preservatives....Pages 222-252 Packaging and Coatings....Pages 253-255 Back Matter....Pages 257-262

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