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Anotace knihy

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.

Parametry knihy

Zařazení knihy Knihy v angličtině Mathematics & science Chemistry Organic chemistry

• Plný název: Organic Acids
• Podnázev: Characteristics, Properties Synthesis
• Autor: Cesar Vargas
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 110
• EAN: 9781634859318
• ISBN: 1634859316
• ID: 14263156
• Nakladatelství: Nova Science Publishers Inc
• Hmotnost: 340 g
• Rozměry: 157 × 232 × 16 mm
• Datum vydání: 01. December 2016

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