Organic Acids and Food Preservation
Author:   Maria M. Theron ,  J. F. Rykers Lues
Publisher:   Taylor & Francis Ltd
ISBN:  

9780367383633


Pages:   340
Publication Date:   19 September 2019
Format:   Paperback
Availability:   In Print   Availability explained
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Organic Acids and Food Preservation


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Full Product Details

Author:   Maria M. Theron ,  J. F. Rykers Lues
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   0.453kg
ISBN:  

9780367383633


ISBN 10:   0367383632
Pages:   340
Publication Date:   19 September 2019
Audience:   College/higher education ,  Professional and scholarly ,  Postgraduate, Research & Scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Introduction. Nature and composition of organic acids. Application of organic acids in food preservation. Microbial organic acid producers. Mechanisms of microbial inhibition. Problems associated with organic acid preservation. Large-scale organic acid production. Resistance to organic acids. Acid tolerance. Modeling organic acid activity. Legislative aspects. Incidental and natural organic acid occurrence. Biopreservation. Novel applications for organic acids. Detection of organic acids. References.

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Author Information

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.

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