Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice
Language: English
Published by Springer, 2018
- Hardcover
- New
Seller: Biblios, frankfurt am main, hessen, GermanyBiblios
AbeBooks seller since September 10, 2024
Condition: New
US$ 272.16
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PRINT ON DEMAND pp. 312.
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- Title
- Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice
- Author
- Chen, Wei; Narbad, Arjan
- Publisher
- Springer
- Publication year
- 2018
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 9811315582
- ISBN 13
- 9789811315589
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.
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Wei Chen is a Professor at the School of Food Science and Technology, Jiangnan University, Wuxi, China.
Dr. Arjan Narbad is a Research Leader at Quadram Institute Bioscience, Norwich, UK.
"About the title" may belong to another edition of this title.
Biblios
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