Citric Acid: Occurrence, Biochemistry, Applications and Processing


Douglas Sackett (Editor)

Series: Biochemistry Research Trends
BISAC: SCI007000

Citric acid is traditionally produced by fermentation of molds since the beginning of the 20th century. However, its overall demand continually increases due to its very widespread applications ranging from traditional food use to more specific pharmaceutical and more recent biopolymer uses.

Therefore the production of citric acid is also continually improved involving the most recent tools and techniques of the field. This book discusses the metabolism of citric acid production by Aspergillus niger; biotechnological productions of citric acid; citrus fruits compounds and aging; occurrence and metabolism of citric acid by lactic acid bacteria from fruits and fermented beverages; and citric acid treatment of cancer. (Imprint: Novinka )


Table of Contents

Table of Contents


Metabolism of Citric Acid Production by <i>A. niger</i>: Mathematical Modeling and Optimization
(N. V. Torres, F. Alvarez-Vasquez, J. García, Grupo de Tecnología Bioquímica. Departamento de Bioquímica y Biología Molecular. Instituto de Tecnología Biomédica. Universidad de La Laguna, San Cristóbal de La Laguna, Tenerife, Canary Islands, Spain, and others)

Biotechnological Productions of Citric Acid
(Nathalie Berezina, Materia Nova, Rue des Foudriers 1, 7822 Ghislenghien, Belgium)

Citrus Fruits Compounds and Ageing
(Monireh Dashty, Department of Cell Biology, University Medical Center Groningen, University of Groningen, Groningen, The Netherlands)

Occurrence and Metabolism of Citric Acid by Lactic Acid Bacteria from Fruits and Fermented Beverages
(Fabiana María Saguir, María Belén Pérez, Facultad de Bioquímica, Química y Farmacia – Universidad Nacional de Tucumán, Tucumán. Argentina)

Citric Acid Treatment of Cancer: Principles and Philosophy
(Alberto Halabe Bucay, Hospital Angeles Lomas. Av. Vialidad de la Barranca s/n, Huixquilucan, Mexico)



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