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.
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