Lactic Acid in the Food Industry

• Κύριοι συγγραφείς: Ameen, Sara M. (Συγγραφέας), Caruso, Giorgia (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2017.
• Σειρά: SpringerBriefs in Molecular Science,
• Θέματα: Chemistry.; Analytical chemistry.; Food > Biotechnology.; Nutrition.; Microbiology.; Food Science.; Food Microbiology.; Analytical Chemistry.

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 ve...