LEADER 03526nam 22006375 450 001 9910254146003321 005 20200706024653.0 010 $a3-319-58146-5 024 7 $a10.1007/978-3-319-58146-0 035 $a(CKB)3710000001388681 035 $a(DE-He213)978-3-319-58146-0 035 $a(MiAaPQ)EBC4865398 035 $a(PPN)201472961 035 $a(EXLCZ)993710000001388681 100 $a20170524d2017 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aLactic Acid in the Food Industry /$fby Sara M. Ameen, Giorgia Caruso 205 $a1st ed. 2017. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2017. 215 $a1 online resource (VI, 44 p. 3 illus., 2 illus. in color.) 225 1 $aChemistry of Foods,$x2199-689X 311 $a3-319-58144-9 320 $aIncludes bibliographical references at the end of each chapters. 327 $aThe Importance of Lactic Acid in the Current Food Industry: An Introduction -- Chemistry of Lactic Acid -- Regulatory Importance of Lactic Acid in the Food and Beverage Sector -- Lactic Acid in the Food Matrix: Analytical Methods -- Lactic Acid and Lactic Acid Bacteria: Current Use and Perspectives in the Food and Beverage Industry. 330 $aThis Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid?s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods. 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aNutrition    606 $aMicrobiology 606 $aAnalytical chemistry 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aAnalytical Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C11006 615 0$aFood?Biotechnology. 615 0$aNutrition   . 615 0$aMicrobiology. 615 0$aAnalytical chemistry. 615 14$aFood Science. 615 24$aNutrition. 615 24$aFood Microbiology. 615 24$aAnalytical Chemistry. 676 $a547.437 700 $aAmeen$b Sara M$4aut$4http://id.loc.gov/vocabulary/relators/aut$0767213 702 $aCaruso$b Giorgia$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910254146003321 996 $aLactic Acid in the Food Industry$91979705 997 $aUNINA