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"
}