Publication detail
Sorbates
Šimko, P.
Original Title
Sorbates
Type
book chapter
Language
English
Original Abstract
The chapter deals with characterization of production, chemistry, application and chemical interactions of sorbic acid and its salts in model and real food systems. Preservative effects on bacteria, moulds and yeasts are discussed concisely in the light of latest information data to be published in scientific journals. Also, legal limits from the view of Codex Alimentarius standards are summarized and commented.
Keywords
sorbic acid, sorbates, food preservation, bacteria, moulds, yeasts, Codex Alimentarius, interactions,
Authors
Šimko, P.
Released
19. 12. 2005
Publisher
Taylor & Francis - CRC Press
Location
New York, USA
ISBN
9780849398476
Book
Handbook of Food Science, Technology, and Engineering
Edition
Food Science and Technology
Edition number
1.
Pages from
952
Pages to
995
Pages count
43
BibTex
@inbook{BUT55408,
author="Peter {Šimko}",
title="Sorbates",
booktitle="Handbook of Food Science, Technology, and Engineering",
year="2005",
publisher="Taylor & Francis - CRC Press",
address="New York, USA",
series="Food Science and Technology",
edition="1.",
pages="952--995",
isbn="9780849398476"
}