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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
    14. Erich Lück, Martin Jager
      Pages 145-151
    15. Erich Lück, Martin Jager
      Pages 152-167
    16. Erich Lück, Martin Jager
      Pages 168-173
    17. Erich Lück, Martin Jager
      Pages 174-182
    18. Erich Lück, Martin Jager
      Pages 183-190
    19. Erich Lück, Martin Jager
      Pages 191-194
    20. Erich Lück, Martin Jager
      Pages 195-198
    21. Erich Lück, Martin Jager
      Pages 199-203
    22. Erich Lück, Martin Jager
      Pages 204-207
    23. Erich Lück, Martin Jager
      Pages 208-213
    24. Erich Lück, Martin Jager
      Pages 214-218
    25. Erich Lück, Martin Jager
      Pages 219-221
    26. Erich Lück, Martin Jager
      Pages 222-252
    27. Erich Lück, Martin Jager
      Pages 253-255
  4. Back Matter
    Pages 257-262

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
  • Buy this book on publisher's site