Lactic Acid Bacteria in Foodborne Hazards Reduction (PDF)

Name: Lactic Acid Bacteria in Foodborne Hazards Reduction
Brand: Springer-Verlag GmbH
SKU: 108837546
Price: 149.79 EUR
Availability: OnlineOnly

Physiology to Practice (Sprache: Englisch)

Autoren: Wei Chen , Arjan Narbad

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Lactic Acid Bacteria in Foodborne Hazards Reduction, Wei Chen, Arjan Narbad

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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.

Autoren-Porträt von Wei Chen, Arjan Narbad

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.