The chemical preservation of food plays an essential role in both food science and the food processing industry. Despite its importance, however, information has remained dispersed in journals and handbooks. Now, the two authors, both leading research scientists at Hoechst, provide the first comprehensive overview of all aspects of food preservation by chemical techniques. The first sections deal with general aspects of importance to all preservatives, while special chapters concentrate on the properties and uses of industrial preservatives. Of special interest is the comprehensive listing of the English, French, Italian, Spanish and Russian trade names of these chemical additives. Although completely revised and enlarged, this book is based on the 3rd German edition of Chemische Lebensmittelkonservierung by the same authors, and its detailed and practice-oriented explanations make this a valuable source of information for food specialists in industry, government authorities and nutritional science.Up to 54 g potassium sorbate dissolves in 100 g 10% sodium chloride solution. ... 1990, Reifschneider et al. ... of detecting sorbates (GC, TLC and HPLC) have been published in the revised edition of the Swiss Foodstuffs Manual (1992).
|Title||:||Antimicrobial Food Additives|
|Author||:||Erich Lück, Martin Jager|
|Publisher||:||Springer Science & Business Media - 2012-12-06|