Antimicrobial Food Additives

Characteristics · Uses · Effects

  • Erich Lück
  • Martin Jager

Table of contents

  1. Front Matter
    Pages I-XXV
  2. General Considerations

    1. Front Matter
      Pages 1-1
    2. Erich Lück, Martin Jager
      Pages 3-8
    3. Erich Lück, Martin Jager
      Pages 9-10
    4. Erich Lück, Martin Jager
      Pages 11-32
    5. Erich Lück, Martin Jager
      Pages 33-35
    6. Erich Lück, Martin Jager
      Pages 36-57
  3. The Individual Preservatives

    1. Front Matter
      Pages 59-61
    2. Erich Lück, Martin Jager
      Pages 62-71
    3. Erich Lück, Martin Jager
      Pages 72-80
    4. Erich Lück, Martin Jager
      Pages 81-83
    5. Erich Lück, Martin Jager
      Pages 84-88
    6. Erich Lück, Martin Jager
      Pages 89-97
    7. Erich Lück, Martin Jager
      Pages 98-101
    8. Erich Lück, Martin Jager
      Pages 102-115
    9. Erich Lück, Martin Jager
      Pages 116-119
    10. Erich Lück, Martin Jager
      Pages 120-124
    11. Erich Lück, Martin Jager
      Pages 125-130
    12. Erich Lück, Martin Jager
      Pages 131-136
    13. Erich Lück, Martin Jager
      Pages 137-144

About this book

Introduction

The preservation of food by chemical techniques has remained an important topic in food science and technology and a major branch of food processing in industry. The authors, both leading scientists at Hoechst AG's Food Research Department, review all aspects of food preservation by chemical techniques, the majority of which involve the use of chemical additives. The first sections deal with general aspects of importance to all preservatives; special chapters concentrate on the properties and uses of industrial preservatives. The detailed and practice-oriented explanations make this edition a valuable source of information for food specialists in industry, government authorities and nutritional science.

Keywords

Food Konservierung Lebensmittel Lebensmittelkonservierung Teratogenicity additives carbonic acid food processing food science mutagenicity processing

Authors and affiliations

  • Erich Lück
    • 1
  • Martin Jager
    • 2
  1. 1.Bad SodenGermany
  2. 2.Abteilung LebensmitteltechnikHoechst AktiengesellschaftFrankfurtGermany

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-642-59202-7
  • Copyright Information Springer-Verlag Berlin Heidelberg New York 1997
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Springer Book Archive
  • Print ISBN 978-3-642-63896-1
  • Online ISBN 978-3-642-59202-7
  • About this book