Organic Acids and Food Preservation

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Organic Acids and Food Preservation
By Maria M. Theron, J. F. Rykers Lues




&#8226ublisher:  CRC Press
•Number Of Pages:  340
&#8226ublication Date:  2010-09-03
•ISBN-10 / ASIN:  1420078429
•ISBN-13 / EAN:  9781420078428


Product Description:



Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and chemicals) and newer technologies to prevent the growth of dangerous bacteria.



Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials, relatively few are suitable in practice—and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject, it provides practical tools that can be used in the food industry, various academic disciplines, research, education, and food technology fields to better understand the problem and develop optimal solutions.


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