Acid, Salt and Sugar Preserves

  • R. Broomfield


As in the previous edition of this book, the interpretation of ‘pickles and sauces’ has been largely confined to British-style fruit/vegetable products preserved wholly or primarily by the presence of acetic acid.


Sulphur Dioxide Sorbic Acid Modify Starch Foreign Matter Invert Sugar 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Further Reading

  1. Anderson, K.G. (1981) The Technology for Clear Pickles. IFST Mastership in Food Control Dissertation, Serial No. 34.Google Scholar
  2. Binstead, R., Devey, J.D. and Dakin, J.e. (1971) Pickle and Sauce Making, 3rd edn., Food Trade Press, Orpington.Google Scholar
  3. Comité des Industries des Mayonnaise et Sauces Condimentaires de la Communauté Economique Européenne, Technical Committee (1975) Code for the Production of Microbiologically Safe and Stable Emulsified and Non-emulsified Sauces Containing Acetic Acid..Google Scholar
  4. Dakin, J.C. (1957) Microbiological keeping quality of pickles and sauces. BFMIRA Research Reports,79 Google Scholar
  5. Garibaldi, J.A. (1968) Acetic acid as a means ofiowering the heat resistance of Salmonella in yolk products. Food Technol., 22, 1031.Google Scholar
  6. Harrison, L.J. and Cunningham, F.E. (1985) Factors influencing the quality of mayonnaise: a review. J. Food Quality,8(1),1–20.CrossRefGoogle Scholar
  7. Ingram, M. and Kitchell, A.G. (1967) Salt as a preservative for foods. J. Food Technol., 2, 1.CrossRefGoogle Scholar
  8. Rauch, G.H. (1950) Jam Manufacture. Leonard Hill [Blackie], London.Google Scholar
  9. Shapton, D.A., Lovelock, D.W. and Laurita-Longo, R. (1971) The evaluation of sterilization and pasteurization processes from temperature measurements in degrees Celsius. J. Appl. Bacteriol., 34, 491.CrossRefGoogle Scholar
  10. Sofos, et al. (1986) Mode of action of sorbic acid on bacteriol cells and spores. Int. J. Food. Microbiol., 3(1), 1–17.CrossRefGoogle Scholar
  11. Stumbo, C.R. (1973) Thermobacteriology of Food Processing, 2nd edn, Academic Press, London.Google Scholar

Copyright information

© Springer Science+Business Media New York 1993

Authors and Affiliations

  • R. Broomfield

There are no affiliations available

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