rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Lactic Acid in the Food Industry
  name:
    name part: Ameen, Sara M.
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Caruso, Giorgia.
    role:
      role term: author.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: gw
    date issued: 2017
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: VI, 44 p. 3 illus., 2 illus. in color. online resource.
  abstract: 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.
  table of contents: 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.
  note: by Sara M. Ameen, Giorgia Caruso.
  subject:
    topic: Chemistry
  subject:
    topic: Analytical chemistry
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Nutrition
  subject:
    topic: Microbiology
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Nutrition
  subject:
    topic: Food Microbiology
  subject:
    topic: Analytical Chemistry
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  related item:
    title info:
      title: SpringerBriefs in Molecular Science
  identifier: 9783319581460
  identifier: http://dx.doi.org/10.1007/978-3-319-58146-0
  record info:
    record creation date: 170524
    record change date: 20170524145936.0
    record identifier: 978-3-319-58146-0