Organics Acids and Food Preservation by Maria M. Theron - J. F. Rykers Lues

Table of Contents
1. Introduction
2. Nature and composition of organic acids
3. Application of organic acids in food preservation
4. Microbial organic acid producers
5. Mechanisms of microbial inhibition
6. Problems associated with organic acid preservation
7. Large-scale organic acid production
8. Resistance to organic acids
9. Acid tolerance
10. Modeling organic acid activity
11. Legislative aspects
12. Incidental and natural organic acid occurence
13. Biopreservation
14. Novel applications for organic acids
15. Detection of organic acids