Organic Acids: Characteristics, Properties & Synthesis (Biochemistry Research Trends)
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.
| Yazar | Cesar Vargas |
|---|---|
| Yayın Evi | Nova Science Publishers, Inc; UK ed. basım |
| tarafından gönderildi | 1 Aralık 2016 |
1 Ocak 2018 BrownTrout Publisher Independently Published 1 Ocak 2017 Springer Cambridge University Press 1 Aralık 2016 Nobel Akademik Yayıncılık; Facsimile. baskı 3 Ocak 2017 Nobel Akademik Yayıncılık; 1. baskı Springer 1 Haziran 2018 John Hornsby 1 Ocak 2015 Kolektif Marvin Bittinger John Wiley & Sons Inc Cambridge University Press
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Baskı Detayları
| Yazar | Cesar Vargas |
|---|---|
| İsbn 10 | 1634859316 |
| İsbn 13 | 978-1634859318 |
| Yayın Evi | Nova Science Publishers, Inc; UK ed. basım |
| Dil | İngilizce |
| tarafından gönderildi Organic Acids: Characteristics, Properties & Synthesis (Biochemistry Research Trends) | 1 Aralık 2016 |
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