Vargas C. (ed.) Organic Acids: Characteristics, Properties and Synthesis

Nova Science Publishers, Inc., 2017. — 155 p. — ISBN: 978-1-63485-931-8. — (Biochemistry Research Trends Series)
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.Application of Organic Acids in Food Preservation
Chromatographic Analysis of Organic Acids in Food from Animal Origin
Diversity of Organic Acids Content in Green and Roasted Coffea arabica Cultivars
Effects of Organic Acids and Polysaccharides on the Solubility of Oyster-derived Zinc Digested in Vitro
Evaporation of Organic Acids Aqueous Solutions through Spread Films of Polyelectrolyte/Surfactant Complexes
Pervaporation of Acetic Acid Aqueous Solution: Influence of Liquid Sorption And Effect of Downstream Pressure on Separation Performance