Description
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.
Author: Wei Chen, Arjan Narbad
Publisher: Springer
Published: 12/05/2018
Pages: 310
Binding Type: Hardcover
Weight: 1.40lbs
Size: 9.50h x 7.40w x 0.80d
ISBN13: 9789811315589
ISBN10: 9811315582
BISAC Categories:
- Science | Life Sciences | Microbiology
- Technology & Engineering | Food Science | Chemistry & Biotechnology
- Cooking | General
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.