Libro Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice De Wei Chen; Arjan Narbad

portada Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice

Formato

Libro Físico

Editorial

Springer

Autor

Wei Chen; Arjan Narbad

Año

2018

Idioma

Inglés

N° páginas

310

Encuadernación

Tapa Dura

ISBN13

9789811315589

N° edición

2018

Categorías

Cocina: comidas y bebidas

Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice

Wei Chen; Arjan Narbad (Autor) · Springer · Tapa Dura

Sin Stock

Reseña del libro "Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice"

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.