Antimicrobial food additives: characteristics, uses, effects
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| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | German English |
| Veröffentlicht: |
Berlin ; Heidelberg ; New York ; Barcelona ; Budapest ; Hong Kon
Springer
1997
|
| Ausgabe: | 2., rev. and enl. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Literaturangaben |
| Beschreibung: | XXV, 260 S. graph. Darst. |
| ISBN: | 354061138X |
Internformat
MARC
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| 240 | 1 | 0 | |a Chemische Lebensmittelkonservierung |
| 245 | 1 | 0 | |a Antimicrobial food additives |b characteristics, uses, effects |c Erich Lück ; Martin Jager. Transl. from the German by S. F. Laichena |
| 250 | |a 2., rev. and enl. ed. | ||
| 264 | 1 | |a Berlin ; Heidelberg ; New York ; Barcelona ; Budapest ; Hong Kon |b Springer |c 1997 | |
| 300 | |a XXV, 260 S. |b graph. Darst. | ||
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| 338 | |b nc |2 rdacarrier | ||
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Datensatz im Suchindex
| _version_ | 1807320363879628800 |
|---|---|
| adam_text |
TABLE
OF
CONTENTS
GENERAL
CONSIDERATIONS
I
AIM
AND
DEVELOPMENT
OF
FOOD
PRESERVATION
.
3
1.1
FOOD
SPOILAGE:
DEFINITION
AND
CONTROLLING
FACTORS
.
3
1.2
DEFINITION
OF
AND
PROCESSES
FOR
FOOD
PRESERVATION
.
4
1.3
THE
NEED
FOR
FOOD
PRESERVATION
.
5
1.4
HISTORY
OF
CHEMICAL
FOOD
PRESERVATION
.
5
1.5
LITERATURE
.
8
2
ANALYSIS
OF
PRESERVATIVES
.
9
2.1
QUALITATIVE
DETERMINATION
.
9
2.2
QUANTITATIVE
DETERMINATION
.
9
2.3
PURITY
REQUIREMENTS
.
10
2.4
GENERAL
LITERATURE
.
10
3
HEALTH
CONSIDERATIONS
.
11
3.1
GENERAL
CONSIDERATIONS
.
11
3.2
ACUTE
TOXICITY
.
15
3.3
METABOLIC
INVESTIGATIONS
AND
TOXICOKINETICS
.
16
3.4
GENOTOXICITY
.
18
3.5
REPRODUCTIVE
TOXICITY
.
19
3.6
SUBACUTE
TOXICITY
.
20
3.7
SUBCHRONIC
TOXICITY
.
20
3.8
CHRONIC
TOXICITY
.
22
3.9
CARCINOGENICITY
.
23
3.10
ALLERGENIC
EFFECT
.
26
3.11
ACCEPTABLE
DAILY
INTAKE
(ADI)
.
26
3.12
PRESERVATIVE
MIXTURES
.
29
3.13
GENERAL
LITERATURE
.
30
3.14
SPECIALIZED
LITERATURE
.
31
4
THE
LEGAL
SITUATION
RELATING
TO
FOOD
.
33
4.1
HISTORICAL
DEVELOPMENT
IN
FORMER
TIMES
.
33
4.2
RECENT
EFFORTS
AT
INTERNATIONAL
LEVEL
.
33
XII
TABLE
OF
CONTENTS
4.3
GUIDELINES
TO
THE
GRANTING
OF
APPROVAL
.
35
4.4
GENERAL
LITERATURE
.
35
4.5
SPECIALIZED
LITERATURE
.
35
5
ANTIMICROBIAL
ACTION
OF
PRESERVATIVES
.
36
5.1
GENERAL
MECHANISMS
OF
ACTION
.
36
5.1.1
INHIBITORY
AND
DESTRUCTIVE
ACTIONS
.
36
5.1.2
ACTION
ON
MICROORGANISMS
.
37
5.2
ANTIMICROBIAL
SPECTRUM
OF
PRESERVATIVES
.
39
5.3
ACQUIRED
RESISTANCE
TO
PRESERVATIVES
.
40
5.4
COMBINATIONS
OF
PRESERVATIVES
WITH
ONE
ANOTHER
.
40
5.4.1
BROADER
SPECTRUM
OF
ACTION
.
41
5.4.2
CHANGES
IN
ANTIMICROBIAL
ACTION
.
41
5.5
COMBINATION
OF
PRESERVATIVES
WITH
PHYSICAL
MEASURES
.
42
5.5.1
COMBINATION
OF
PRESERVATIVES
WITH
THE
USE
OF
HEAT
.
43
5.5.2
COMBINATION
OF
PRESERVATIVES
WITH
REFRIGERATION
TREATMENT
.
44
5.5.3
COMBINATION
OF
PRESERVATIVES
WITH
IRRADIATION
.
44
5.6
PRESERVATION
AGAINST
TOXIN-FORMING
MICROORGANISMS
.
44
5.7
INFLUENCES
OF
SUBSTRATE
FACTORS
ON
THE
ACTION
OF
PRESERVATIVES
.
45
5.7.1
INFLUENCE
OF
THE
PH
VALUE
.
46
5.7.2
INFLUENCE
OF
THE
PARTITION
COEFFICIENT
.
48
5.7.3
INFLUENCE
OF
THE
WATER
ACTIVITY
.
49
5.7.4
INFLUENCE
OF
OTHER
PHYSICO-CHEMICAL
SUBSTRATE
FACTORS
.
49
5.7.5
INFLUENCE
OF
FOOD
INGREDIENTS
.
49
5.8
DECOMPOSITION
OF
PRESERVATIVES
.
51
5.9
TEST
METHODS
FOR
PRESERVATIVES
.
52
5.9.1
NUTRIENT
MEDIUM
TEST
.
52
5.9.2
PRACTICAL
TRIALS
.
52
5.10
SELECTION
OF
A
SUITABLE
PRESERVATIVE
.
53
5.11
LITERATURE
.
54
THE
INDIVIDUAL
PRESERVATIVES
6
COMMON
SALT
.
62
6.1
SYNONYMS
.
62
6.2
HISTORY
.
62
6.3
COMMERCIALLY
AVAILABLE
FORMS
.
62
6.4
PROPERTIES
.
63
6.5
ANALYSIS
.
63
6.6
PRODUCTION
.
63
6.7
HEALTH
ASPECTS
.
63
6.7.1
ACUTE
TOXICITY
.
63
6.7.2
SUBCHRONIC
TOXICITY
.
63
TABLE
OF
CONTENTS
XIII
6.7.3
CHRONIC
TOXICITY
.
64
6.7.4
BIOCHEMICAL
BEHAVIOR
.
YY
.
64
6.8
REGULATORY
STATUS
.
64
6.9
ANTIMICROBIAL
ACTION
.
64
6.9.1
GENERAL
CRITERIA
OF
ACTION
.
64
6.9.2
SPECTRUM
OF
ACTION
.
66
6.10
FIELDS
OF
USE
.
66
6.10.1
FAT
PRODUCTS
.
66
6.10.2
DAIRY
PRODUCE
.
67
6.10.3
EGG
PRODUCTS
.
67
6.10.4
MEAT
PRODUCTS
.
67
6.10.5
FISH
PRODUCTS
.
67
6.10.6
VEGETABLE
PRODUCTS
.
68
6.10.7
FRUIT
PRODUCTS
.
69
6.11
OTHER
EFFECTS
.
69
6.12
LITERATURE
.
69
7
CARBON
DIOXIDE
.
72
7.1
SYNONYMS
.
72
7.2
HISTORY
.
72
7.3
COMMERCIALLY
AVAILABLE
FORMS
.
72
7.4
PROPERTIES
.
72
7.5
ANALYSIS
.
73
7.6
PRODUCTION
.
73
7.7
HEALTH
ASPECTS
.
73
7.8
REGULATORY
STATUS
.
73
7.9
ANTIMICROBIAL
ACTION
.
74
7.9.1
GENERAL
CRITERIA
OF
ACTION
.
74
7.9.2
SPECTRUM
OF
ACTION
.
75
7.10
FIELDS
OF
USE
.
76
7.10.1
DAIRY
PRODUCE
.
76
7.10.2
MEAT
PRODUCTS
.
76
7.10.3
MARINE
ANIMALS
.
77
7.10.4
FRUIT
AND
VEGETABLES
.
77
7.10.5
DRINKS
.
77
7.10.6
BAKED
GOODS
.
78
7.11
OTHER
EFFECTS
.
78
7.12
LITERATURE
.
78
8
NITROGEN
.
81
8.1
SYNONYMS
.
81
8.2
COMMERCIALLY
AVAILABLE
FORMS
.
81
8.3
PROPERTIES
.
81
8.4
PRODUCTION
.
81
XIV
TABLE
OF
CONTENTS
8.5
HEALTH
ASPECTS
.
81
8.6
REGULATORY
STATUS
.
81
8.7
ANTIMICROBIAL
ACTION
.
82
8.8
FIELDS
OF
USE
.
82
8.9
OTHER
EFFECTS
.
83
8.10
LITERATURE
.
83
9
NITRATES
.
84
9.1
SYNONYMS
.
84
9.2
HISTORY
.
84
9.3
COMMERCIALLY
AVAILABLE
FORMS
.
84
9.4
PROPERTIES
.
84
9.5
ANALYSIS
.
85
9.6
PRODUCTION
.
85
9.7
HEALTH
ASPECTS
.
85
9.7.1
ACUTE
TOXICITY
.
85
9.7.2
SUBCHRONIC
TOXICITY
.
85
9.7.3
CHRONIC
TOXICITY
.
86
9.7.4
BIOCHEMICAL
BEHAVIOR
.
86
9.8
REGULATORY
STATUS
.
86
9.9
ANTIMICROBIAL
ACTION
.
87
9.10
FIELDS
OF
USE
.
87
9.10.1
DAIRY
PRODUCE
.
87
9.10.2
MEAT
PRODUCTS
.
87
9.10.3
FISH
PRODUCTS
.
88
9.11
LITERATURE
.
88
10
NITRITES
.
89
10.1
SYNONYMS
.
89
10.2
HISTORY
.
89
10.3
COMMERCIALLY
AVAILABLE
FORMS
.
89
10.4
PROPERTIES
.
89
10.5
ANALYSIS
.
90
10.6
PRODUCTION
.
90
10.7
HEALTH
ASPECTS
.
90
10.7.1
ACUTE
TOXICITY
.
90
10.7.2
SUBCHRONIC
TOXICITY
.
90
10.7.3
CHRONIC
TOXICITY
.
91
10.7.4
BIOCHEMICAL
BEHAVIOR
.
91
10.8
REGULATORY
STATUS
.
92
10.9
ANTIMICROBIAL
ACTION
.
92
10.9.1
GENERAL
CRITERIA
OF
ACTION
.
92
10.9.2
SPECTRUM
OF
ACTION
.
93
TABLE
OF
CONTENTS
XV
10.10
FIELDS
OF
USE
.
93
10.11
OTHER
EFFECTS
.
94
10.12
LITERATURE
.
95
11
OZONE
.
98
11.1
SYNONYMS
.
98
11.2
HISTORY
.
98
11.3
PROPERTIES
.
98
11.4
ANALYSIS
.
98
11.5
PRODUCTION
.
98
11.6
HEALTH
ASPECTS
.
99
11.7
REGULATORY
STATUS
.
99
11.8
ANTIMICROBIAL
ACTION
.
99
11.9
FIELDS
OF
USE
.
99
11.9.1
DRINKS
.
99
11.9.2
OTHER
POINTS
.
100
11.10
GENERAL
LITERATURE
.
100
11.11
SPECIALIZED
LITERATURE
.
100
12
SULFUR
DIOXIDE
.
102
12.1
SYNONYMS
.
102
12.2
HISTORY
.
102
12.3
COMMERCIALLY
AVAILABLE
FORMS,
DERIVATIVES
.
103
12.4
PROPERTIES
.
103
12.5
ANALYSIS
.
103
12.6
PRODUCTION
.
104
12.7
HEALTH
ASPECTS
.
104
12.7.1
ACUTE
TOXICITY
.
104
12.7.2
SUBCHRONIC
TOXICITY
.
105
12.7.3
CHRONIC
TOXICITY
.
105
12.7.4
INTOLERANT
REACTIONS
.
106
12.7.5
BIOCHEMICAL
BEHAVIOR
.
106
12.8
REGULATORY
STATUS
.
107
12.9
ANTIMICROBIAL
ACTION
.
107
12.9.1
GENERAL
CRITERIA
OF
ACTION
.
107
12.9.2
SPECTRUM
OF
ACTION
.
109
12.10
FIELDS
OF
USE
.
110
12.10.1
MEAT
PRODUCTS
.
110
12.10.2
FRUIT
PRODUCTS
.
110
12.10.3
DRINKS
.
111
12.10.4
OTHER
POINTS
.
112
12.11
OTHER
EFFECTS
.
112
12.12
GENERAL
LITERATURE
.
113
12.13
SPECIALIZED
LITERATURE
.
113
XVI
TABLE
OF
CONTENTS
13
CHLORINE
.
116
13.1
SYNONYMS
.
116
13.2
HISTORY
.
116
13.3
COMMERCIALLY
AVAILABLE
FORMS,
DERIVATIVES
.
116
13.4
PROPERTIES
.
116
13.5
ANALYSIS
.
117
13.6
PRODUCTION
.
117
13.7
HEALTH
ASPECTS
.
117
13.8
REGULATORY
STATUS
.
117
13.9
ANTIMICROBIAL
ACTION
.
117
13.9.1
GENERAL
CRITERIA
OF
ACTION
.
117
13.9.2
SPECTRUM
OF
ACTION
.
118
13.10
FIELDS
OF
USE
.
118
13.10.1
DRINKS
.
118
13.10.2
OTHER
POINTS
.
119
13.11
OTHER
EFFECTS
.
119
13.12
LITERATURE
.
119
14
ETHANOL
.
120
14.1
SYNONYMS
.
120
14.2
HISTORY
.
120
14.3
PROPERTIES
.
120
14.4
ANALYSIS
.
120
14.5
PRODUCTION
.
121
14.6
HEALTH
ASPECTS
.
121
14.6.1
ACUTE
TOXICITY
.
121
14.6.2
CHRONIC
TOXICITY
.
121
14.6.3
BIOCHEMICAL
BEHAVIOR
.
121
14.7
REGULATORY
STATUS
.
122
14.8
ANTIMICROBIAL
ACTION
.
122
14.9
FIELDS
OF
USE
.
122
14.9.1
FRUIT
PRODUCTS
.
122
14.9.2
DRINKS
.
123
14.9.3
BAKED
GOODS
.
123
14.10
OTHER
EFFECTS
.
123
14.11
LITERATURE
.
123
15
SUCROSE
.
125
15.1
SYNONYMS
.
125
15.2
HISTORY
.
125
15.3
COMMERCIALLY
AVAILABLE
FORMS
.
125
15.4
PROPERTIES
.
125
TABLE
OF
CONTENTS
XVII
15.5
ANALYSIS
.
126
15.6
PRODUCTION
.
126
15.7
HEALTH
ASPECTS
.
126
15.8
REGULATORY
STATUS
.
126
15.9
ANTIMICROBIAL
ACTION
.
127
15.9.1
GENERAL
CRITERIA
OF
ACTION
.
127
15.9.2
SPECTRUM
OF
ACTION
.
127
15.10
FIELDS
OF
USE
.
128
15.10.1
FRUIT
PRODUCTS
.
128
15.10.2
BAKED
GOODS
.
128
15.10.3
CONFECTIONERY
.
129
15.11
OTHER
EFFECTS
.
129
15.12
LITERATURE
.
129
16
FORMIC
ACID
.
131
16.1
SYNONYMS
.
131
16.2
HISTORY
.
131
16.3
COMMERCIALLY
AVAILABLE
FORMS,
DERIVATIVES
.
131
16.4
PROPERTIES
.
131
16.5
ANALYSIS
.
131
16.6
PRODUCTION
.
132
16.7
HEALTH
ASPECTS
.
132
16.7.1
ACUTE
TOXICITY
.
132
16.7.2
SUBCHRONIC
TOXICITY
.
132
16.7.3
BIOCHEMICAL
BEHAVIOR
.
132
16.8
REGULATORY
STATUS
.
133
16.9
ANTIMICROBIAL
ACTION
.
133
16.9.1
GENERAL
CRITERIA
OF
ACTION
.
133
16.9.2
SPECTRUM
OF
ACTION
.
134
16.10
FIELDS
OF
USE
.
135
16.11
LITERATURE
.
135
17
ACETIC
ACID
.
137
17.1
SYNONYMS
.
137
17.2
HISTORY
.
137
17.3
COMMERCIALLY
AVAILABLE
FORMS,
DERIVATIVES
.
137
17.4
PROPERTIES
.
138
17.5
ANALYSIS
.
138
17.6
PRODUCTION
.
138
17.7
HEALTH
ASPECTS
.
138
17.7.1
ACUTE
TOXICITY
.
138
17.7.2
SUBCHRONIC
TOXICITY
.
139
17.7.3
CHRONIC
TOXICITY
.
139
XVIII
TABLE
OF
CONTENTS
17.7.4
BIOCHEMICAL
BEHAVIOR
.
139
17.8
REGULATORY
STATUS
.
139
17.9
ANTIMICROBIAL
ACTION
.
140
17.9.1
GENERAL
CRITERIA
OF
ACTION
.
140
17.9.2
SPECTRUM
OF
ACTION
.
140
17.10
FIELDS
OF
USE
.
141
17.10.1
FAT
PRODUCTS
.
141
17.10.2
MEAT
PRODUCTS
.
141
17.10.3
FISH
PRODUCTS
.
141
17.10.4
VEGETABLE
PRODUCTS
.
142
17.10.5
FRUIT
PRODUCTS
.
142
17.10.6
BAKED
GOODS
.
142
17.11
OTHER
EFFECTS
.
143
17.12
LITERATURE
.
143
18
PROPIONIC
ACID
.
145
18.1
SYNONYMS
.
145
18.2
HISTORY
.
145
18.3
COMMERCIALLY
AVAILABLE
FORMS,
DERIVATIVES
.
145
18.4
PROPERTIES
.
145
18.5
ANALYSIS
.
146
18.6
PRODUCTION
.
146
18.7
HEALTH
ASPECTS
.
146
18.7.1
ACUTE
TOXICITY
.
146
18.7.2
SUBCHRONIC
TOXICITY
.
146
18.7.3
CHRONIC
TOXICITY
.
147
18.7.4
BIOCHEMICAL
BEHAVIOR
.
147
18.8
REGULATORY
STATUS
.
148
18.9
ANTIMICROBIAL
ACTION
.
148
18.9.1
GENERAL
CRITERIA
OF
ACTION
.
148
18.9.2
SPECTRUM
OF
ACTION
.
148
18.10
FIELDS
OF
USE
.
149
18.10.1
DAIRY
PRODUCE
.
149
18.10.2
BAKED
GOODS
.
149
18.11
OTHER
EFFECTS
.
150
18.12
LITERATURE
.
150
19
SORBIC
ACID
.
152
19.1
SYNONYMS
.
152
19.2
HISTORY
.
152
19.3
COMMERCIALLY
AVAILABLE
FORMS,
DERIVATIVES
.
152
19.4
PROPERTIES
.
152
19.5
ANALYSIS
.
153
TABLE
OF
CONTENTS
XIX
19.6
PRODUCTION
.
153
19.7
HEALTH
ASPECTS
.
154
19.7.1
ACUTE
TOXICITY
.
154
19.7.2
SUBCHRONICTOXICITY
.
154
19.7.3
CHRONIC
TOXICITY
.
154
19.7.4
BIOCHEMICAL
BEHAVIOR
.
155
19.8
REGULATORY
STATUS
.
156
19.9
ANTIMICROBIAL
ACTION
.
156
19.9.1
GENERAL
CRITERIA
OF
ACTION
.
156
19.9.2
SPECTRUM
OF
ACTION
.
157
19.10
FIELDS
OF
USE
.
158
19.10.1
FAT
PRODUCTS
.
158
19.10.2
DAIRY
PRODUCE
.
158
19.10.3
MEAT
PRODUCTS
.
159
19.10.4
FISH
PRODUCTS
.
160
19.10.5
VEGETABLE
PRODUCTS
.
160
19.10.6
FRUIT
PRODUCTS
.
160
19.10.7
DRINKS
.
161
19.10.8
BAKED
GOODS
.
161
19.10.9
CONFECTIONERY
.
162
19.11
GENERAL
LITERATURE
.
162
19.12
SPECIALIZED
LITERATURE
.
162
20
DICARBONIC
ACID
ESTERS
.
168
20.1
SYNONYMS
.
168
20.2
HISTORY
.
168
20.3
COMMERCIALLY
AVAILABLE
FORMS,
DERIVATIVES
.
168
20.4
PROPERTIES
.
168
20.5
ANALYSIS
.
169
20.6
HEALTH
ASPECTS
.
169
20.6.1
ACUTE
TOXICITY
.
169
20.6.2
SUBCHRONIC
TOXICITY
.
169
20.6.3
CHRONIC
TOXICITY
.
170
20.7
REGULATORY
STATUS
.
170
20.8
ANTIMICROBIAL
ACTION
.
170
20.8.1
GENERAL
CRITERIA
OF
ACTION
.
170
20.8.2
SPECTRUM
OF
ACTION
.
171
20.9
FIELDS
OF
USE
.
171
20.10
LITERATURE
.
172
21
BENZOIC
ACID
.
174
21.1
SYNONYMS
.
175
21.2
HISTORY
.
175
XX
TABLE
OF
CONTENTS
21.3
COMMERCIALLY
AVAILABLE
FORMS
.
174
21.4
PROPERTIES
.
174
21.5
ANALYSIS
.
175
21.6
PRODUCTION
.
175
21.7
HEALTH
ASPECTS
.
175
21.7.1
ACUTE
TOXICITY
.
175
21.7.2
SUBCHRONIC
TOXICITY
.
175
21.7.3
CHRONIC
TOXICITY
.
176
21.7.4
INTOLERANT
REACTIONS
.
176
21.7.5
BIOCHEMICAL
BEHAVIOR
.
177
21.8
REGULATORY
STATUS
.
177
21.9
ANTIMICROBIAL
ACTION
.
177
21.9.1
GENERAL
CRITERIA
OF
ACTION
.
177
21.9.2
SPECTRUM
OF
ACTION
.
178
21.10
FIELDS
OF
USE
.
178
21.10.1
FAT
PRODUCTS
.
178
21.10.2
FRUIT
AND
VEGETABLE
PRODUCTS
.
179
21.10.3
DRINKS
.
180
21.11
OTHER
EFFECTS
.
180
21.12
LITERATURE
.
180
22
ESTERS
OF
P-HYDROXYBENZOIC
ACID
.
183
22.1
SYNONYMS
.
183
22.2
HISTORY
.
183
22.3
PROPERTIES
.
183
22.4
ANALYSIS
.
184
22.5
PRODUCTION
.
184
22.6
HEALTH
ASPECTS
.
184
22.6.1
ACUTE
TOXICITY
.
184
22.6.2
SUBCHRONIC
TOXICITY
.
185
22.6.3
CHRONIC
TOXICITY
.
185
22.6.4
INTOLERANT
REACTIONS
.
185
22.6.5
BIOCHEMICAL
BEHAVIOR
.
185
22.7
REGULATORY
STATUS
.
186
22.8
ANTIMICROBIAL
ACTION
.
186
22.8.1
GENERAL
CRITERIA
OF
ACTION
.
186
22.8.2
SPECTRUM
OF
ACTION
.
187
22.9
FIELDS
OF
USE
.
188
22.10
OTHER
EFFECTS
.
188
22.11
LITERATURE
.
189
23
O-PHENYLPHENOL
.
191
23.1
SYNONYMS
.
191
TABLE
OF
CONTENTS
XXI
23.2
HISTORY
.
191
23.3
PROPERTIES
.
191
23.4
ANALYSIS
.
191
23.5
HEALTH
ASPECTS
.
192
23.6
REGULATORY
STATUS
.
192
23.7
ANTIMICROBIAL
ACTION
.
192
23.8
FIELDS
OF
USE
.
193
23.9
LITERATURE
.
193
24
BIPHENYL
.
195
24.1
SYNONYMS
.
195
24.2
HISTORY
.
195
24.3
PROPERTIES
.
195
24.4
ANALYSIS
.
195
24.5
PRODUCTION
.
196
24.6
HEALTH
ASPECTS
.
196
24.6.1
ACUTE
TOXICITY
.
196
24.6.2
SUBCHRONIC
TOXICITY
.
196
24.6.3
CHRONIC
TOXICITY
.
196
24.6.4
BIOCHEMICAL
BEHAVIOR
.
197
24.7
REGULATORY
STATUS
.
197
24.8
ANTIMICROBIAL
ACTION
.
197
24.9
FIELDS
OF
USE
.
197
24.10
OTHER
EFFECTS
.
198
24.11
LITERATURE
.
198
25
SMOKE
.
199
25.1
SYNONYMS
.
199
25.2
HISTORY
.
199
25.3
METHODS
OF
SMOKING
.
199
25.4
PROPERTIES
.
200
25.5
HEALTH
ASPECTS
.
201
25.6
REGULATORY
STATUS
.
201
25.7
ANTIMICROBIAL
ACTION
.
201
25.8
FIELDS
OF
USE
.
202
25.9
OTHER
EFFECTS
.
202
25.10
LITERATURE
.
203
26
THIABENDAZOLE
.
204
26.1
SYNONYMS
.
204
26.2
HISTORY
.
204
XXII
TABLE
OF
CONTENTS
26.3
PROPERTIES
.
204
26.4
ANALYSIS
.
204
26.5
HEALTH
ASPECTS
.
205
26.6
REGULATORY
STATUS
.
205
26.7
ANTIMICROBIAL
ACTION
.
205
26.8
FIELDS
OF
USE
.
205
26.9
LITERATURE
.
206
27
NISIN
.
208
27.1
SYNONYMS
.
208
27.2
HISTORY
.
208
27.3
COMMERCIALLY
AVAILABLE
FORMS
.
208
27.4
PROPERTIES
.
208
27.5
ANALYSIS
.
209
27.6
PRODUCTION
.
209
27.7
HEALTH
ASPECTS
.
209
27.7.1
ACUTE
TOXICITY
.
209
27.7.2
SUBCHRONIC
TOXICITY
.
209
27.7.3
CHRONIC
TOXICITY
.
209
27.7.4
BIOCHEMICAL
BEHAVIOR
.
210
27.8
REGULATORY
STATUS
.
210
27.9
ANTIMICROBIAL
ACTION
.
210
27.9.1
GENERAL
CRITERIA
OF
ACTION
.
210
27.9.2
SPECTRUM
OF
ACTION
.
211
27.10
FIELDS
OF
USE
.
211
27.10.1
DAIRY
PRODUCE
.
211
27.10.2
VEGETABLE
PRODUCTS
.
212
27.11
GENERAL
LITERATURE
.
212
27.12
SPECIALIZED
LITERATURE
.
212
28
NATAMYCIN
.
214
28.1
SYNONYMS
.
214
28.2
HISTORY
.
214
28.3
COMMERCIALLY
AVAILABLE
FORMS
.
214
28.4
PROPERTIES
.
214
28.5
ANALYSIS
.
215
28.6
PRODUCTION
.
215
28.7
HEALTH
ASPECTS
.
215
28.7.1
ACUTE
TOXICITY
.
215
28.7.2
SUBCHRONIC
TOXICITY
.
216
28.7.3
CHRONIC
TOXICITY
.
216
28.8
REGULATORY
STATUS
.
216
28.9
ANTIMICROBIAL
ACTION
.
216
TABLE
OF
CONTENTS
XXIII
28.10
FIELDS
OF
USE
.
217
28.10.1
DAIRY
PRODUCE
.
217
28.10.2
MEAT
PRODUCTS
.
217
28.11
LITERATURE
.
217
29
LYSOZYME
.
219
29.1
SYNONYMS
.
219
29.2
HISTORY
.
219
29.3
COMMERCIALLY
AVAILABLE
FORMS
.
219
29.4
PROPERTIES
.
219
29.5
ANALYSIS
.
219
29.6
PRODUCTION
.
219
29.7
HEALTH
ASPECTS
.
220
29.8
REGULATORY
STATUS
.
220
29.9
ANTIMICROBIAL
ACTION
.
220
29.10
FIELDS
OF
USE
.
220
29.10.1
DAIRY
PRODUCE
.
220
29.10.2
MEAT
PRODUCTS
.
221
29.10.3
FISH
PRODUCTS
.
221
29.11
LITERATURE
.
221
30
OTHER
PRESERVATIVES
.
222
30.1
SILVER
.
222
30.1.1
HISTORY
.
222
30.1.2
PROPERTIES,
ANALYSIS
.
222
30.1.3
HEALTH
ASPECTS
.
222
30.1.4
REGULATORY
STATUS
.
223
30.1.5
ANTIMICROBIAL
ACTION
.
223
30.1.6
FIELDS
OF
USE
.
223
30.1.7
LITERATURE
.
224
30.2
BORIC
ACID
.
224
30.2.1
COMMERCIALLY
AVAILABLE
FORMS,
PROPERTIES,
ANALYSIS
.
224
30.2.2
HEALTH
ASPECTS
.
224
30.2.3
REGULATORY
STATUS
.
225
30.2.4
ANTIMICROBIAL
ACTION
.
225
30.2.5
FIELDS
OF
USE
.
225
30.2.6
LITERATURE
.
226
30.3
SODIUM
AZIDE
.
226
30.3.1
LITERATURE
.
227
30.4
PHOSPHATES
.
227
30.4.1
GENERAL
ASPECTS
.
227
30.4.2
ANTIMICROBIAL
ACTION
.
227
30.4.3
FIELDS
OF
USE
.
227
XXIV
TABLE
OF
CONTENTS
30.4.4
LITERATURE
.
228
30.5
HYDROGEN
PEROXIDE
.
228
30.5.1
COMMERCIALLY
AVAILABLE
FORMS,
PROPERTIES,
ANALYSIS
.
228
30.5.2
HEALTH
ASPECTS
.
228
30.5.3
REGULATORY
STATUS
.
228
30.5.4
ANTIMICROBIAL
ACTION
.
229
30.5.5
FIELDS
OF
USE
.
229
30.5.6
LITERATURE
.
230
30.6
FLUORIDES
.
230
30.6.1
LITERATURE
.
230
30.7
BROMATES
.
230
30.7.1
LITERATURE
.
231
30.8
ETHYLENE
OXIDE
.
231
30.8.1
COMMERCIALLY
AVAILABLE
FORMS,
PROPERTIES,
ANALYSIS
.
231
30.8.2
HEALTH
ASPECTS
.
231
30.8.3
REGULATORY
STATUS
.
232
30.8.4
ANTIMICROBIAL
ACTION
.
232
30.8.5
FIELDS
OF
USE
.
232
30.8.6
OTHER
EFFECTS
.
233
30.8.7
LITERATURE
.
233
30.9
GLYCOLS
.
234
30.9.1
LITERATURE
.
234
30.10
HEXAMETHYLENETETRAMINE
.
234
30.10.1
HISTORY
.
234
30.10.2
PROPERTIES,
ANALYSIS
.
235
30.10.3
HEALTH
ASPECTS
.
235
30.10.4
REGULATORY
STATUS
.
236
30.10.5
ANTIMICROBIAL
ACTION
.
236
30.10.6
FIELDS
OF
USE
.
236
30.10.7
LITERATURE
.
237
30.11
MONOCHLOROACETIC
ACID
.
237
30.11.1
LITERATURE
.
238
30.12
MONOBROMOACETIC
ACID
.
238
30.12.1
LITERATURE
.
238
30.13
LACTIC
ACID
.
239
30.13.1
GENERAL
ASPECTS
.
239
30.13.2
ANTIMICROBIAL
ACTION
.
239
30.13.3
FIELDS
OF
USE
.
239
30.13.4
LITERATURE
.
239
30.14
GLYCERIN
ESTERS
OF
MEDIUM-CHAIN
FATTY
ACIDS
.
240
30.14.1
LITERATURE
.
240
30.15
ETHYLENE
DIAMINE
TETRAACETIC
ACID
.
240
30.15.1
LITERATURE
.
241
30.16
ALLYL
MUSTARD
OIL
.
241
30.16.1
LITERATURE
.
241
30.17
THIOUREA
.
241
30.18
DEHYDROACETIC
ACID
.
242
TABLE
OF
CONTENTS
XXV
30.18.1
PROPERTIES,
ANALYSIS
.
242
30.18.2
HEALTH
ASPECTS
.
242
30.18.3
REGULATORY
STATUS
.
243
30.18.4
ANTIMICROBIAL
ACTION
.
243
30.18.5
FIELDS
OF
USE
.
243
30.18.6
LITERATURE
.
243
30.19
SALICYLIC
ACID
.
244
30.19.1
PROPERTIES,
ANALYSIS
.
244
30.19.2
HEALTH
ASPECTS
.
244
30.19.3
REGULATORY
STATUS
.
244
30.19.4
ANTIMICROBIAL
ACTION
.
245
30.19.5
FIELDS
OF
USE
.
245
30.19.6
OTHER
EFFECTS
.
245
30.19.7
LITERATURE
.
245
30.20
P-CHLOROBENZOIC
ACID
.
246
30.20.1
LITERATURE
.
246
30.21
FURYL
FURAMIDE
.
247
30.21.1
LITERATURE
.
248
30.22
ANTIBIOTICS
.
248
30.22.1
LITERATURE
.
249
30.23
SPICES
AND
THEIR
CONSTITUENTS
.
249
30.23.1
LITERATURE
.
250
30.24
ENZYMES
.
250
30.24.1
LITERATURE
.
250
30.25
BACTERIOCINS
.
252
30.25.1
LITERATURE
.
252
30.26
PROTECTIVE
CULTURES
.
252
30.26.1
LITERATURE
.
252
31
PACKAGINGS
AND
COATINGS
.
253
31.1
GENERAL
ASPECTS
.
253
31.2
LIME
WATER
AND
WATERGLASS
SOLUTION
.
253
31.3
MINERAL
OILS
AND
FATTY
OILS
.
254
31.4
WAXES
AND
PLASTIC
COATINGS
.
254
31.5
ANTIMICROBIAL
PACKAGINGS
AND
COVERINGS
.
255
31.6
LITERATURE
.
255
SUBJECT
INDEX
.
257 |
| any_adam_object | 1 |
| author | Lück, Erich 1929- Jager, Martin |
| author_GND | (DE-588)124795102 |
| author_facet | Lück, Erich 1929- Jager, Martin |
| author_role | aut aut |
| author_sort | Lück, Erich 1929- |
| author_variant | e l el m j mj |
| building | Verbundindex |
| bvnumber | BV011129642 |
| ctrlnum | (OCoLC)299862928 (DE-599)BVBBV011129642 |
| edition | 2., rev. and enl. ed. |
| format | Book |
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| genre | (DE-588)4148875-1 Datensammlung gnd-content |
| genre_facet | Datensammlung |
| id | DE-604.BV011129642 |
| illustrated | Illustrated |
| indexdate | 2024-08-14T00:23:31Z |
| institution | BVB |
| isbn | 354061138X |
| language | German English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-007458269 |
| oclc_num | 299862928 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XXV, 260 S. graph. Darst. |
| publishDate | 1997 |
| publishDateSearch | 1997 |
| publishDateSort | 1997 |
| publisher | Springer |
| record_format | marc |
| spelling | Lück, Erich 1929- Verfasser (DE-588)124795102 aut Chemische Lebensmittelkonservierung Antimicrobial food additives characteristics, uses, effects Erich Lück ; Martin Jager. Transl. from the German by S. F. Laichena 2., rev. and enl. ed. Berlin ; Heidelberg ; New York ; Barcelona ; Budapest ; Hong Kon Springer 1997 XXV, 260 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Literaturangaben Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Konservierungsstoff (DE-588)4032193-9 gnd rswk-swf Zusatzstoff (DE-588)4117735-6 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Chemikalie (DE-588)4009833-3 gnd rswk-swf Konservierung (DE-588)4114279-2 gnd rswk-swf (DE-588)4148875-1 Datensammlung gnd-content Konservierungsstoff (DE-588)4032193-9 s Lebensmittel (DE-588)4034870-2 s DE-604 Konservierung (DE-588)4114279-2 s Chemikalie (DE-588)4009833-3 s 1\p DE-604 Lebensmittelchemie (DE-588)4034873-8 s 2\p DE-604 Lebensmittelmikrobiologie (DE-588)4034896-9 s 3\p DE-604 Zusatzstoff (DE-588)4117735-6 s 4\p DE-604 Jager, Martin Verfasser aut DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007458269&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 4\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Lück, Erich 1929- Jager, Martin Antimicrobial food additives characteristics, uses, effects Lebensmittelchemie (DE-588)4034873-8 gnd Konservierungsstoff (DE-588)4032193-9 gnd Zusatzstoff (DE-588)4117735-6 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Lebensmittel (DE-588)4034870-2 gnd Chemikalie (DE-588)4009833-3 gnd Konservierung (DE-588)4114279-2 gnd |
| subject_GND | (DE-588)4034873-8 (DE-588)4032193-9 (DE-588)4117735-6 (DE-588)4034896-9 (DE-588)4034870-2 (DE-588)4009833-3 (DE-588)4114279-2 (DE-588)4148875-1 |
| title | Antimicrobial food additives characteristics, uses, effects |
| title_alt | Chemische Lebensmittelkonservierung |
| title_auth | Antimicrobial food additives characteristics, uses, effects |
| title_exact_search | Antimicrobial food additives characteristics, uses, effects |
| title_full | Antimicrobial food additives characteristics, uses, effects Erich Lück ; Martin Jager. Transl. from the German by S. F. Laichena |
| title_fullStr | Antimicrobial food additives characteristics, uses, effects Erich Lück ; Martin Jager. Transl. from the German by S. F. Laichena |
| title_full_unstemmed | Antimicrobial food additives characteristics, uses, effects Erich Lück ; Martin Jager. Transl. from the German by S. F. Laichena |
| title_short | Antimicrobial food additives |
| title_sort | antimicrobial food additives characteristics uses effects |
| title_sub | characteristics, uses, effects |
| topic | Lebensmittelchemie (DE-588)4034873-8 gnd Konservierungsstoff (DE-588)4032193-9 gnd Zusatzstoff (DE-588)4117735-6 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Lebensmittel (DE-588)4034870-2 gnd Chemikalie (DE-588)4009833-3 gnd Konservierung (DE-588)4114279-2 gnd |
| topic_facet | Lebensmittelchemie Konservierungsstoff Zusatzstoff Lebensmittelmikrobiologie Lebensmittel Chemikalie Konservierung Datensammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007458269&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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