The preservation of food by chemical techniques has remained an important topic in food science and technology and a major branch of food processing in industry. The authors, both leading scientists at Hoechst AG's Food Research Department, review all aspects of food preservation by chemical techniques, the majority of which involve the use of chemical additives. The first sections deal with general aspects of importance to all preservatives; special chapters concentrate on the properties and uses of industrial preservatives. The detailed and practice-oriented explanations make this edition a valuable source of information for food specialists in industry, government authorities and nutritional science.

General Considerations

1 Aim and Development of Food Preservation
2 Analysis of Preservatives
3 Health Considerations
4 The Legal Situation Relating to Food
5 Antimicrobial Action of Preservatives
The Individual Preservatives
6 Common Salt
7 Carbon Dioxide
8 Nitrogen
9 Nitrates
10 Nitrites
11 Ozone
12 Sulfur Dioxide
13 Chlorine
14 Ethanol
15 Sucrose
16 Formic Acid
17 Acetic Acid
18 Propionic Acid
19 Sorbic Acid
20 Dicarbonic Acid Esters
21 Benzoic Acid
22 Esters of p-Hydroxybenzoic Acid
23 o-Phenylphenol
24 Biphenyl
25 Smoke
26 Thiabendazole
27 Nisin
28 Natamycin
29 Lysozyme
30 Other Preservatives
31 Packagings and Coatings.