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Weitere Konservierungsstoffe

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Chemische Lebensmittelkonservierung

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Zusammenfassung

Neben den in den vorausgegangenen Kapiteln näher beschriebenen Stoffen sind für sehr spezielle Zwecke weitere Konservierungsstoffe im Gebrauch. Andere wurden (oder werden immer noch) in Einzelfällen illegal benutzt, wurden früher verwendet und sind aus toxikologischen Gründen nicht mehr tragbar. Weitere werden neuerdings ausführlicher diskutiert und könnten vielleicht in Zukunft an Bedeutung gewinnen. Alle Stoffgruppen sollen der Vollständigkeit halber in diesem Kapitel kurz dargestellt werden, das sich in seiner Systematik an die des Gesamtwerkes anlehnt.

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  • Lücke F-K (1992) Schutzkulturen. In: Dehne LI, Bögl KW: Die biologische Konservierung von Lebensmitteln. Ein Statusbericht. SozEp-Heft 4 des Bundesgesundheitsamtes, S 16-33.

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  1. Robert-Stolz-Straβe 102, D-65812, Bad Soden, Germany

    Dr. phil. nat. Erich Lück

  2. Hoechst Aktiengesellschaft Abteilung Lebensmitteltechnik, Postfach 80 0320, D-65926, Frankfurt, Germany

    Dr. rer. nat. Martin Jager

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  1. Dr. phil. nat. Erich Lück
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  2. Dr. rer. nat. Martin Jager
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© 1995 Springer-Verlag Berlin Heidelberg

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Lück, E., Jager, M. (1995). Weitere Konservierungsstoffe. In: Chemische Lebensmittelkonservierung. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-57868-7_30

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  • DOI: https://doi.org/10.1007/978-3-642-57868-7_30

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-63387-4

  • Online ISBN: 978-3-642-57868-7

  • eBook Packages: Springer Book Archive

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