Erdogan Ceylon

Organic acids have long been used to ensure the safety and improve the quality of food products. In addition to their potential antimicrobial activity, organic acids are applied in food products as antioxidants to delay lipid and protein oxidation, stabilize color, inhibit off odor, and enhance nutrition and quality attributes such as flavor, taste, tenderness, and juiciness of foods. Many organic acids–acetic, citric, formic, lactic, propionic, sorbic, and benzoic acids and their salts&nd…

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About the Author

Erdogan Ceylon, PhD, is director-scientific affairs with Mérieux NutriSciences and chair, IFT Refrigerated and Frozen Foods Division ([email protected]).