Organic Acids and Food Preservation - Theron, Maria M; Lues, J F Rykers
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There is a growing demand for nutritious foods that are free of pathogens and harmful additives. Because of their natural occurrence in food and the fact that they inhibit the growth of most microorganisms, organic acids are increasingly used in food preservation. This book provides easily accessible operating procedures, new directives, and possible alternative methods and solutions to problems related to the use of organic acids. Each chapter addresses an important aspect of the substances, including composition, application, production, resistance, as well as the advantages and…mehr

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Produktbeschreibung
There is a growing demand for nutritious foods that are free of pathogens and harmful additives. Because of their natural occurrence in food and the fact that they inhibit the growth of most microorganisms, organic acids are increasingly used in food preservation. This book provides easily accessible operating procedures, new directives, and possible alternative methods and solutions to problems related to the use of organic acids. Each chapter addresses an important aspect of the substances, including composition, application, production, resistance, as well as the advantages and disadvantages of using them in preservation. This invaluable resource also facilitates troubleshooting techniques regarding problems with preservatives and microorganisms.
Autorenporträt
Maria Theron is a full-time researcher in the Unit for Applied Food Science and Biotechnology (UAFSB) at the Central University of Technology (CUT), Free State in Bloemfontein, South Africa. She holds a Ph.D in Medical Microbiology from the University of the Free State (UFS). She is currently steering a project on "Organic Acids as Antimicrobials in Food Preservation" within the research niche area of the UAFSB. Ryk Lues is currently full professor and head of the Programme Environmental Health at the Central University of Technology (CUT), Free State, South Africa. He also heads the Unit for Applied Food Safety and Biotechnology at the CUT. Lues holds an MSc (Microbiology) and a Ph.D (Food Science) from the University of the Free State and his field of specialization comprises organic acid biotechnology and social-behavioral aspects affecting food microbiology and hygiene.