Synopsis
Learn how early scientists tested common food preservatives to stop fermentation and mold. This study explains why certain chemicals were explored as preservatives and how researchers measured their effects on yeast and mold in model food media. The text presents the surrounding ideas, methods, and practical questions scientists faced when protecting perishables.
Readers will get a concrete view of the experiments and the thinking behind defining a food preservative. The work describes the kinds of substances studied, from alcohols and salts to aldehydes and acids, and it shows how results varied with temperature, moisture, and culture age. It also explains how researchers prepared media, ran duplicate determinations, and interpreted gas formation and visible growth to judge effectiveness.
- Descriptions of different preservative classes, including acids, salts, alcohols, and reducing/oxidizing agents.
- Plain examples of how preservatives were tested against yeast and mold in controlled media.
- Notes on practical considerations like sealing tubes and monitoring fermentation.
- Observed outcomes for several common preservatives, with emphasis on what worked against molds versus yeasts.
Ideal for readers curious about early food science, preservation chemistry, or the history of how preservatives were evaluated in labs.
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A Quantitative Study of Certain Food Preservatives (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
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Paperback. Etat : New. Print on Demand. This book provides a thorough exploration of the use of various chemical substances to extend the shelf life of food products. The author presents a historical perspective on food preservation, tracing its evolution from traditional methods like drying and refrigeration to the advent of chemical preservatives in the present day. The book examines the effectiveness of different preservatives, discussing their mechanisms of action and the factors that influence their efficiency. The author investigates the potential risks associated with the use of preservatives, addressing concerns about their impact on human health and the environment. Beyond their practical applications, the book delves into the scientific principles underlying disinfection and preservation. The author explains the concept of disinfection, the role of microorganisms in food spoilage, and the ways in which preservatives inhibit microbial growth. This scientific foundation adds depth to the discussion of food preservation, providing readers with a comprehensive understanding of the subject. Through a detailed analysis of experimental data, the book offers practical insights into the optimal use of preservatives in various food products. The author presents clear guidelines for determining the appropriate concentration of preservatives to achieve effective preservation while minimizing potential risks. This book is an invaluable resource for food scientists, manufacturers, and consumers alike. It provides a comprehensive understanding of the science and practice of food preservation, empowering readers to make informed choices about the use of preservatives in their food. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9780331213232_0
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A Quantitative Study of Certain Food Preservatives (Classic Reprint)
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9780331213232
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A Quantitative Study of Certain Food Preservatives (Classic Reprint)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9780331213232
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Expédition depuis Royaume-Uni vers Etats-Unis
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