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Acetic Acids: Advances in Research and Applications

$210.00

Mariusz Szymczak (Editor)
Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin, Poland

Osman Topuz (Editor)
Akdeniz University, Fisheries Faculty, Seafood Processing Department, Antalya, Turkey

Series: Chemistry Research and Applications
BISAC: SCI013040

This book covers the problems related to acetic acid in the food industry. People have been using acetic acid to produce food for thousands of years and continue to find new uses for it. The first two chapters are related to the bacteria that not only produce acetic acid, but also use it for intracellular function and interspecies communication. In the remaining chapters, the authors describe known and new uses of acetic acid in vegetable, fruit, fish and dairy products. A separate chapter describes the use of acetic acid to remove pesticides from the surface of fruit and vegetable peels. The described methods work well in industry and at home. Currently, the industry is obliged to minimize wastewater. Therefore, the last two chapters describe the latest methods of recovering acetic acid from sewage and its possible reuse.

This book is – in principle – intended for students and staff of agricultural academies, but may also be of interest to food producers who will find in it a number of tips for food technology related to the use of acetic acid.

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Table of Contents

Table of Contents

Preface

Chapter 1. Acetic Acid Is an Important Modulator for Intracellular Function and Interspecies Communication in Bacteria
(Kevin Gozzi and Yunrong Chai, Biology Department, Northeastern University, Boston, MA, US)

Chapter 2. Characteristics of Acetic Acid Bacteria and Their Role in the Production of Acetic Acid
(Barbara Szymczak, Department of Applied Microbiology and Biotechnology, West Pomeranian University of Technology, Szczecin, Poland)

Chapter 3. Application of Acetic Acid in the Production of Pickled Vegetables
(Sylwia Przybylska, Faculty of Food Sciences and Fisheries, Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin, Poland)

Chapter 4. Acetic Acid Pretreatment Improves the Hardness of Cooked Potato Slices
(Wenlin Zhao, Hussain Shehzad, Shoulei Yan, Jie Li and Qingzhang Wang, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, People’s Republic of China, and others)

Chapter 5. Application of Acetic Acid Solution for the Reduction of Pesticide Residue Contents in Fruits and Vegetables
(Agata Witczaka and Hassan Abdel-Gawad, Department of Toxicology, West Pomeranian University of Technology, Szczecin, Poland, and others)

Chapter 6. The Role of Acetic Acid in Dairy Technology
(Katarzyna Skryplonek and Izabela Dmytrów, Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Poland)

Chapter 7. The Effect of Acetic Acid Concentration on the Process of Salting and Marinating Fresh Baltic Herring
(Mariusz Szymczak, Edward Ko³akowski and Barbara Szymczak, Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin, Poland, and others)

Chapter 8. The Recovery of Acetic Acid from Diluted Aqueous Solutions: A Review of the Current Status and Future Research Needed
(Huanhuan Zhang, Peng Bai, and Xianghai Guo, Department of Pharmaceutical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin, China, and others)

Chapter 9. The Use of Membrane Filtration to Acetic Acid Recovery in the Fish Industry
(Arkadiusz Nêdzarek, Department of Aquatic Sozology, West Pomeranian University of Technology in Szczecin, Poland)

Index

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