Skip to main content
SpringerLink
Log in

Antimicrobial Food Additives

Characteristics - Uses - Effects

  • Book
  • © 1997

Overview

Authors:
  1. Erich Lück

    1. Bad Soden, Germany

    View author publications

    You can also search for this author in PubMed   Google Scholar

  2. Martin Jager

    1. Abteilung Lebensmitteltechnik, Hoechst Aktiengesellschaft, Frankfurt, Germany

    View author publications

    You can also search for this author in PubMed   Google Scholar

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 189.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book USD 249.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (31 chapters)

  1. Front Matter

    Pages I-XXV
    Download chapter PDF

  2. General Considerations

    1. Front Matter

      Pages 1-1
      Download chapter PDF

    2. Aim and Development of Food Preservation

      • Erich Lück, Martin Jager
      Pages 3-8

    3. Analysis of Preservatives

      • Erich Lück, Martin Jager
      Pages 9-10

    4. Health Considerations

      • Erich Lück, Martin Jager
      Pages 11-32

    5. The Legal Situation Relating to Food

      • Erich Lück, Martin Jager
      Pages 33-35

    6. Antimicrobial Action of Preservatives

      • Erich Lück, Martin Jager
      Pages 36-57

  3. The Individual Preservatives

    1. Front Matter

      Pages 59-61
      Download chapter PDF

    2. Common Salt

      • Erich Lück, Martin Jager
      Pages 62-71

    3. Carbon Dioxide

      • Erich Lück, Martin Jager
      Pages 72-80

    4. Nitrogen

      • Erich Lück, Martin Jager
      Pages 81-83

    5. Nitrates

      • Erich Lück, Martin Jager
      Pages 84-88

    6. Nitrites

      • Erich Lück, Martin Jager
      Pages 89-97

    7. Ozone

      • Erich Lück, Martin Jager
      Pages 98-101

    8. Sulfur Dioxide

      • Erich Lück, Martin Jager
      Pages 102-115

    9. Chlorine

      • Erich Lück, Martin Jager
      Pages 116-119

    10. Ethanol

      • Erich Lück, Martin Jager
      Pages 120-124

    11. Sucrose

      • Erich Lück, Martin Jager
      Pages 125-130

    12. Formic Acid

      • Erich Lück, Martin Jager
      Pages 131-136

    13. Acetic Acid

      • Erich Lück, Martin Jager
      Pages 137-144
Back to top

Keywords

About this book

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.

Authors and Affiliations

  • Bad Soden, Germany

    Erich Lück

  • Abteilung Lebensmitteltechnik, Hoechst Aktiengesellschaft, Frankfurt, Germany

    Martin Jager

Bibliographic Information

  • Book Title: Antimicrobial Food Additives

  • Book Subtitle: Characteristics - Uses - Effects

  • Authors: Erich Lück, Martin Jager

  • DOI: https://doi.org/10.1007/978-3-642-59202-7

  • Publisher: Springer Berlin, Heidelberg

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag Berlin Heidelberg 1997

  • Hardcover ISBN: 978-3-540-61138-7Published: 16 December 1996

  • eBook ISBN: 978-3-642-59202-7Published: 06 December 2012

  • Edition Number: 2

  • Number of Pages: XXV, 262

  • Topics: Food Science

Publish with us

Policies and ethics

Back to top

Search

Navigation