Organic acids are compounds with acidic properties and occur naturally in a number of foods. They are mainly present in fermented products as a result of hydrolysis, biochemical metabolism, and microbial activity. This book provides research on the characteristics, properties and synthesis of organic acids.
Chapter One reviews the application of organic acids in food preservation. Chapter Two provides a chromatographic analysis organic acids in food from animal origin. Chapter Three discusses the diversity of organic acids content in green and roasted Coffea arabica cultivars.
Chapter Four studies the effects of organic acids and polysaccharides on the solubility of oyster-derived zinc digested in vitro. Chapter Five examines the evaporation of organic acids aqueous solutions through spread films of polyelectrolyte/surfactant complexes. Chapter Six discusses the influence of liquid absorption and the effect of downstream pressure on the separation performance of pervaporation of acetic acid aqueous solutions.
| ISBN: | 9781634859318 |
| Publication date: | 1st December 2016 |
| Author: | Cesar Vargas |
| Publisher: | Nova Science Publishers an imprint of Nova Science Publishers, Inc |
| Format: | Paperback |
| Pagination: | 110 pages |
| Series: | Biochemistry Research Trends |
| Genres: |
Biochemistry |
Organic acids are compounds with acidic properties and occur naturally in a number of foods. They are mainly present in fermented products as a result of hydrolysis, biochemical metabolism, and microbial activity.
Organic Acids features in the following genres: Biochemistry
Paperback. Not Available.
Organic Acids was written by Cesar Vargas and published by Nova Science Publishers an imprint of Nova Science Publishers, Inc
Organic Acids has 110 pages
Yes it is part of Biochemistry Research Trends series