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Lactic Acid Bacteria in Foodborne Hazards Reduction


Lactic Acid Bacteria in Foodborne Hazards Reduction

Physiology to Practice

von: Wei Chen, Arjan Narbad

149,79 €

Verlag: Springer
Format: PDF
Veröffentl.: 23.11.2018
ISBN/EAN: 9789811315596
Sprache: englisch

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Beschreibungen

<p>This book provides an overview of the physiological basis of lactic acid bacteria and their applications in&nbsp;minimizing foodborne risks, such as pathogens, heavy metal pollution,&nbsp;biotoxin contamination and food‐based allergies.&nbsp;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.&nbsp;</p>

<p>It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science&nbsp;and microbiology.&nbsp;</p>
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.
<p>Dr. Wei Chen is&nbsp;a Professor at the School of Food Science and Technology,&nbsp;Jiangnan&nbsp;University, Wuxi, China.</p>

<p>Dr. Arjan Narbad is&nbsp;a Research Leader at Quadram Institute Bioscience, Norwich, UK.</p><br>
This book provides an overview of the physiological basis of lactic acid bacteria and their applications in&nbsp;minimizing foodborne risks, such as pathogens, heavy metal pollution,&nbsp;biotoxin contamination and food‐based allergies.&nbsp;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.&nbsp;<p>It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science&nbsp;and microbiology.&nbsp;</p>
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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