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Opis

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, this volume also covers the potentials, challenges and opportunities in food safety management through lactic acid bacteria. It is written for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology etc.

Szczegóły książki

Kategoria Książki po angielsku Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Pełny tytuł: Lactic Acid Bacteria in Foodborne Hazards Reduction
• Podtytuł: Physiology to Practice
• Autor: Wei Chen, Arjan Narbad
• Język: Angielski
• Oprawa: Twarda
• Liczba stron: 310
• EAN: 9789811315589
• ISBN: 9811315582
• ID: 19694643
• Wydawca: Springer Verlag, Singapore
• Waga: 776 g
• Wymiary: 235 × 155 × 22 mm
• Data wydania: 05. December 2018

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