Lactic Acid Bacteria in Foodborne Hazards Reduction Physiology to Practice
Innbundet /
2018
/ Engelsk
Produktdetaljer
ISBN
9789811315589
Publisert
2018-12-05
Utgiver
Springer Verlag, Singapore
Høyde
235 mm
Bredde
155 mm
Aldersnivå
Research, P, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
9
This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food‐based allergies.
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This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food‐based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management.
It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.
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Introduces the basic molecular biology knowledge of lactic acid bacteria and their metabolites Deals with various foodborne toxins Covers applications in minimizing foodborne risks
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Les mer
Produktdetaljer
ISBN
9789811315589
Publisert
2018-12-05
Utgiver
Springer Verlag, Singapore
Høyde
235 mm
Bredde
155 mm
Aldersnivå
Research, P, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
9