Acetic acid food sciences

Liao, C.H., Shollenberger, L.M. and Phillips, J.G. (2003) Lethal and sublethal action of acetic acid on Salmonella in vitro and on cut surfaces of apple slices . Journal of Food Science, 68, 2793-2798. 

Outtara, B., Simard, R.E., Piette, G., Begin, A., and Holley, R.A. 2000. Diffusion of acetic and propionic acids from chitosan-based antimicrobial packaging films. Journal of Food Science 65 768-773. 

The analytical capabilities of miniaturized separation techniques, such as capillary liquid chromatography (LC), nano-LC, and CE, are of interest in some fields of application, but these techniques have not yet reached the food industry, in particular for the determination of acetic acid and its salts. Thus, analytical chemists need to direct their attention toward these trends with the aim of narrowing the gap between science and the food industry. 

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