Notepad
The notepad is empty.
The basket is empty.
Free shipping possible
Please wait - the print view of the page is being prepared.
The print dialogue opens as soon as the page has been completely loaded.
If the print preview is incomplete, please close it and select "Print again".

Lactic Acid in the Food Industry

BookPaperback
Ranking7592in
CHF77.00

Description

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.
More descriptions

Details

ISBN/GTIN978-3-319-58144-6
Product TypeBook
BindingPaperback
PublisherSpringer
Publishing date06/06/2017
Edition1st ed. 2017
SeriesSpringerBriefs in Molecular Science
Pages44 pages
LanguageEnglish
SizeWidth 155 mm, Height 235 mm
Weight949 g
IllustrationsVI, 44 p. 3 illus., 2 illus. in color., schwarz-weiss Illustrationen, farbige Illustrationen
Article no.6955506
CatalogsBuchzentrum
Data source no.31951332
More details

Series

Author

Sara M. Ameen is currently a Quality Control Chemist at the Medical Research Laboratories, Helwan University, Faculty of Science, Cairo, Egypt. After obtaining her Bachelor's Degree, Double Major in Chemistry and Zoology in 2010, and subsequent Postgraduate Diploma in Analytical Chemistry and Premaster Studies in Inorganic and Analytical Chemistry (2011 and 2012, respectively) at Helwan University, she worked as analytical chemist and documentation officer until 2013. Her current duties concern modification and validation of analytical procedures, development of experimental protocols, and other quality control-related responsibilities in the field of analytical chemistry.  Giorgia Caruso is currently a researcher in Food Microbiology at the "Istituto Zooprofilattico Sperimentale", Palermo, Italy. At present, she is also attending a four-year specialization in Clinical Microbiology and Virology at the Policlinico Paollo Giaccone Hospital, Palermo. Italy. After obtaining her Master´s Degree in 2012, she started her career in Food Science as a researcher, focusing on foodborne pathogens (Shiga-toxin producing E. coli, Salmonella, Listeria) and food technology (shelf life extension techniques, food irradiation). She is an Editorial Board member of the International Journal of Trends and Technologies in Food Processing, and has also contributed as a reviewer for some journals, including the African Journal of Food Science and the African Journal of Microbiology Research. Giorgia Caruso has also contributed to the SpringerBriefs in Chemistry of Foods, Food Packaging Bulletin and other food-related journals.

Subjects