Organic Acids: Characteristics, Properties and Synthesis

Cesar Vargas (Editor)

Series: Biochemistry Research Trends
BISAC: SCI007000

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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. (Imprint: Nova)

Preface

Chapter 1. Application of Organic Acids in Food Preservation
Anyasi, T. A., Jideani, A. I. O., Edokpayi, J. N., Anokwuru, C. P (Department of Food Science and Technology, School of Agriculture, University of Venda, Thohoyandou, Limpopo Province, South Africa, and others)

Chapter 2. Chromatographic Analysis of Organic Acids in Food from Animal Origin
Marion P. Costa and Carlos A. Conte-Junior (Universidade Federal Fluminense, Faculdade de Veterinária, Department of Food Technology, Niterói, RJ, Brazil, and others)

Chapter 3. Diversity of Organic Acids Content in Green and Roasted Coffea arabica Cultivars
Cíntia S. G. Kitzberger, Maria Brígida S. Scholz, João BGD Silva, and Marta T. Benassi (Área de Ecofisiologia, Laboratório de Fisiologia Vegetal, Instituto Agronômico do Paraná, Londrina, Paraná, Brazil, and others)

Chapter 4. Effects of Organic Acids and Polysaccharides on the Solubility of Oyster-derived Zinc Digested in Vitro
Yoshiyuki Watanabe, Daichi Honda, Yuta Tatewaki, Yoshinori Motonishi, and Kazuhiko Yamamoto (Department of Biotechnology and Chemistry, Faculty of Engineering, Kindai University, Takaya, Higashi-Hiroshima, Hiroshima, Japan)

Chapter 5. Evaporation of Organic Acids Aqueous Solutions through Spread Films of Polyelectrolyte/Surfactant Complexes
V. Kuznetsov, A. Akentiev and V.Rakhimov (Institute of Chemistry of the St. Petersburg State University, St. Petersburg, Russian Federation)

Chapter 6. Pervaporation of Acetic Acid Aqueous Solution: Influence of Liquid Sorption And Effect of Downstream Pressure on Separation Performance
V. Kuznetsov and A. Pulyalina (Institute of Chemistry of the St. Petersburg State University, St. Petersburg, Russian Federation)

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