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[null,"1.","Record Nr.",null,"UNINA9910164300503321"]
[null,null,"Autore",null,"Kapustka Lawrence"]
[null,null,"Titolo",null,"Landscape Ecology and Wildlife Habitat Evaluation: Critical Information for Ecological Risk Assessment, Land-Use Management Activities, and Biodiversity Enhancement"]
[null,null,"Pubbl/distr/stampa",null,"[Place of publication not identified], : American Society for Testing & Materials, 2004"]
[null,null,"ISBN",null,"0-8031-5501-8"]
[null,null,"Descrizione fisica",null,"1 online resource (vii, 328 pages) : illustrations, maps (some color)"]
[null,null,"Collana",null,"ASTM special technical publication ; ; 1456"]
[null,null,"Disciplina",null,"333.714"]
[null,null,"Soggetti",null,"Ecological risk assessment"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Bibliographic Level Mode of Issuance: Monograph"]
[null,"2.","Record Nr.",null,"UNINA9910254146003321"]
[null,null,"Autore",null,"Ameen Sara M"]
[null,null,"Titolo",null,"Lactic Acid in the Food Industry / / by Sara M. Ameen, Giorgia Caruso"]
[null,null,"Pubbl/distr/stampa",null,"Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017"]
[null,null,"ISBN",null,"3-319-58146-5"]
[null,null,"Edizione",null,"[1st ed. 2017.]"]
[null,null,"Descrizione fisica",null,"1 online resource (VI, 44 p. 3 illus., 2 illus. in color.)"]
[null,null,"Collana",null,"Chemistry of Foods, , 2199-689X"]
[null,null,"Disciplina",null,"547.437"]
[null,null,"Soggetti",null,"Food—Biotechnology"]
[{"$nulls":4},"Nutrition"]
[{"$nulls":4},"Microbiology"]
[{"$nulls":4},"Analytical chemistry"]
[{"$nulls":4},"Food Science"]
[{"$nulls":4},"Food Microbiology"]
[{"$nulls":4},"Analytical Chemistry"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters."]
[null,null,"Nota di contenuto",null,"The 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."]
[null,null,null,"Sommario/riassunto","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. 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."]