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.
Antimicrobial Food Additives: Characteristics, Uses, Effects
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Book Description
Editorial Reviews
Review
Reviews of the German edition:
"...Das Buch muß als das Standardwerk zum Thema bezeichnet werden; es ist äußerst systematisch aufgebaut, bringt die Tatsachen absolut nüchtern und abwägend...Das Buch kann uneingeschränkt empfohlen werden."
(Zeitschrift für Ernährungswissenschaft)
"...Das Buch ist ein Standardwerk in der deutschsprachigen Fachliteratur, ein unentbehrliches Nachschlagewerk für den mit der Lebensmittelkonservierung befaßten Fachmann..."
(forum mikrobiologie)
"...Das Buch muß als das Standardwerk zum Thema bezeichnet werden; es ist äußerst systematisch aufgebaut, bringt die Tatsachen absolut nüchtern und abwägend...Das Buch kann uneingeschränkt empfohlen werden."
(Zeitschrift für Ernährungswissenschaft)
"...Das Buch ist ein Standardwerk in der deutschsprachigen Fachliteratur, ein unentbehrliches Nachschlagewerk für den mit der Lebensmittelkonservierung befaßten Fachmann..."
(forum mikrobiologie)
Language Notes
Text: English (translation)
Original Language: German
Original Language: German
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Inside This Book
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First Sentence:
All foods are prone to spoilage and must therefore be consumed immediately or, where this is not possible or desirable, preserved so that they can be stored. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
dicarbonic acid diethyl ester, dicarbonic acid esters, maximum allowable workplace concentration, value minimum inhibitory concentration, furyl furamide, nutrient medium test, dehydroacetic acid, direct antimicrobial action, synthetic acetic acid, sorbic acid, microbe count, monobromoacetic acid, preservative acids, dimethyl dicarbonate, intolerant reactions, silver treatment, mold attack, late blowing, fungistatic action, other preservatives, calcium sorbate, poison class, potassium sorbate, preservative action, sodium diacetate Key Phrases - Capitalized Phrases (CAPs): (learn more)
Lebensm Unters Forsch, Food Protect, Food Sci, Regulatory Status, Food Technol, New York, Dtsch Lebensm Rundsch, Food Cosmet Toxicol, Commercially Available Forms, Food Chem Toxicol, Department of Commerce, Appl Microbiol, Lubieniecki-von Schelhorn, National Technical Information Service, Appl Bacteriol, Food Res, Food Add Contam, Academic Press, Specialized Literature, Mitt Geb Lebensmittelunters Hyg, Sci Food Agric, Litton Bionetics, Arzneim Forsch, Assoc Off Anal Chem, Federal Republic of Germany New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
All foods are prone to spoilage and must therefore be consumed immediately or, where this is not possible or desirable, preserved so that they can be stored. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
dicarbonic acid diethyl ester, dicarbonic acid esters, maximum allowable workplace concentration, value minimum inhibitory concentration, furyl furamide, nutrient medium test, dehydroacetic acid, direct antimicrobial action, synthetic acetic acid, sorbic acid, microbe count, monobromoacetic acid, preservative acids, dimethyl dicarbonate, intolerant reactions, silver treatment, mold attack, late blowing, fungistatic action, other preservatives, calcium sorbate, poison class, potassium sorbate, preservative action, sodium diacetate Key Phrases - Capitalized Phrases (CAPs): (learn more)
Lebensm Unters Forsch, Food Protect, Food Sci, Regulatory Status, Food Technol, New York, Dtsch Lebensm Rundsch, Food Cosmet Toxicol, Commercially Available Forms, Food Chem Toxicol, Department of Commerce, Appl Microbiol, Lubieniecki-von Schelhorn, National Technical Information Service, Appl Bacteriol, Food Res, Food Add Contam, Academic Press, Specialized Literature, Mitt Geb Lebensmittelunters Hyg, Sci Food Agric, Litton Bionetics, Arzneim Forsch, Assoc Off Anal Chem, Federal Republic of Germany New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 10
books:
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3
books
cite this book:
- Antimicrobials in Food, Third Edition (Food Science and Technology) by P. Michael Davidson on 6 pages
- Ship of Fools. 1494. Cb: Ship of Fools 2 Vols by Brandt on page 33, and page 84
- Microbial Associations and Interactions in Food by I. Kiss on page 55, and page 164
- Food Preservatives, Second edition by Nicholas J. Russell on page 79, and page 96
- Official Methods of Analysis by Horwitz on page 172
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