Wei Chen,
Arjan Narbad
Lactic Acid Bacteria in Foodborne Hazards Reduction
Physiology to Practice
Gebonden Engels 2018 9789811315589
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
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.
Specificaties
ISBN13:9789811315589
Taal:Engels
Bindwijze:gebonden
Uitgever:Springer Nature Singapore
Lezersrecensies
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Inhoudsopgave
Chapter 1: Introduction.- Chapter 2: Genomic analysis of lactic acid bacteria and its application.- Chapter 3: Protein and exopolysaccharide of lactic acid bacteria.- Chapter 4: Metabolites of lactic acid bacteria.- Chapter 5: Environmental stress responses of lactic acid bacteria.- Chapter 6: Lactic acid bacteria-based food fermentations.- Chapter 7 Lactic acid bacteria and foodborne pathogens.- Chapter 8: Lactic acid bacteria and heavy metal pollution.- Chapter 9: Lactic acid bacteria and food-based allergy.- Chapter 10: Lactic acid bacteria and biotoxins.
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