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000782417 019__ $$a988079660$$a988384733
000782417 020__ $$a9783319581460$$q(electronic book)
000782417 020__ $$a3319581465$$q(electronic book)
000782417 020__ $$z9783319581446
000782417 035__ $$aSP(OCoLC)ocn988293322
000782417 035__ $$aSP(OCoLC)988293322$$z(OCoLC)988079660$$z(OCoLC)988384733
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000782417 08204 $$a579.3/5$$223
000782417 08204 $$a540
000782417 1001_ $$aAmeen, Sara M.
000782417 24510 $$aLactic acid in the food industry /$$cSara M. Ameen, Giorgia Caruso.
000782417 260__ $$aCham :$$bSpringer,$$c2017.
000782417 300__ $$a1 online resource.
000782417 336__ $$atext$$btxt$$2rdacontent
000782417 337__ $$acomputer$$bc$$2rdamedia
000782417 338__ $$aonline resource$$bcr$$2rdacarrier
000782417 4901_ $$aSpringerBriefs in molecular science, Chemistry of foods
000782417 504__ $$aIncludes bibliographical references.
000782417 5050_ $$a1 The Importance of Lactic Acid in the Current Food Industry. An Introduction; Abstract; 1.1 Introduction; 1.2 Lactic Acid as a Food Additive; 1.3 Lactic Acid Derivatives as Food Additives; References; 2 Chemistry of Lactic Acid; Abstract; 2.1 Lactic Acid and Chemical Features. An Introduction; 2.1.1 Basic Properties; 2.1.2 Isomers; 2.2 Synthesis of Lactic Acid; 2.2.1 Lactic Acid and Chemical Synthetic Strategies; 2.2.1.1 Hydrolysis of Lactic Acid Derivatives; 2.2.1.2 Nitric Acid Oxidation of Propane; 2.2.2 Lactic Acid Fermentation; 2.2.2.1 Solid-state Fermentation
000782417 5058_ $$a2.2.2.2 Submerged Fermentation2.2.2.3 Anaerobic Fermentation; 2.2.2.4 Aerobic Fermentation; References; 3 Regulatory Importance of Lactic Acid in the Food and Beverage Sector; Abstract; 3.1 Introduction; 3.2 Preservation and Flavouring; 3.2.1 Lactic Acid in Fermented Vegetables; 3.2.2 Lactic Acid and Cheeses. Making and Ripening; 3.2.3 Lactic Acid and Fermented Milks; 3.2.4 Lactic Acid and Sourdough; 3.2.5 Lactic Acid and Fermented Meat; 3.2.6 Lactic Acid and Winemaking; 3.3 pH Regulation; References; 4 Lactic Acid in the Food Matrix: Analytical Methods; Abstract; 4.1 Introduction
000782417 5058_ $$a4.2 Lactic Acid in Foods: Analytical ProceduresReferences; 5 Lactic Acid and Lactic Acid Bacteria: Current Use and Perspectives in the Food and Beverage Industry; Abstract; 5.1 Introduction to Lactic Acid Bacteria; 5.2 Metabolic Pathways and Fermentation; 5.3 Properties of LAB; 5.4 Bacteriocins; References
000782417 506__ $$aAccess limited to authorized users.
000782417 650_0 $$aLactic acid.
000782417 650_0 $$aLactic acid$$xBiotechnology.
000782417 650_0 $$aFood$$xMicrobiology.
000782417 7001_ $$aCaruso, Giorgia.
000782417 830_0 $$aSpringerBriefs in molecular science.$$pChemistry of foods.
000782417 852__ $$bebk
000782417 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-58146-0$$zOnline Access$$91397441.1
000782417 909CO $$ooai:library.usi.edu:782417$$pGLOBAL_SET
000782417 980__ $$aEBOOK
000782417 980__ $$aBIB
000782417 982__ $$aEbook
000782417 983__ $$aOnline
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