Lactic Acid Bacteria (PDF)
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Thoroughly updated, and with 12 new chapters, the Fifth Edition of Lactic Acid Bacteria: Microbiological and Functional Aspects covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. It features such novel bacteria as fructophilic LAB and novel probiotics.
Dr. Arthur Ouwehand is Technical Fellow and research manager at DuPont Nutrition & Health in Kantvik, Finland. He has a research background in both academia and industry. His main interest is on functional foods, in particular, probiotics and prebiotics and their influence on the intestinal microbiota. He is active in the International Life Sciences Institute Europe, the International Dairy Federation, the International Probiotics Association and the International Scientific Association for Probiotics and Prebiotics. Dr. Ouwehand received his M.S. degree (1992) in cell biology from Wageningen University (the Netherlands) and his Ph.D. degree (1996) in microbiology from Göteborg University (Sweden). In 1999, he was appointed as an Adjunct Professor in Applied Microbiology at the University of Turku (Finland), and he is the author of more than 250 journal articles and book chapters.
Seppo Salminen is a Professor and the Director of Functional Foods Forum at the University of Turku, Finland, and has been a visiting professor at the RMIT University, Melbourne,
Atte von Wright is the Emeritus Professor of Food Biotechnology at the University of Eastern Finland. He graduated in 1975 from the University of Helsinki, majoring in General Microbiology, obtained his Licentiate of Philosophy degree from the same University in 1978, and his PhD degree from the University of Sussex, UK. His research interest include food toxicology and hygiene, molecular biology of lactic acid bacteria, probiotics and prebiotics and natural bioactive compounds. Besides his University career he has worked as a research group leader in Valio Finnish Coopersative dairies' Association and in the Technical Research Centre of Finland. His previous international duties include working as an expert in the panels of The European Food Safety Authority dealing with the safety aspects of feed additives and genetically modified organisms.
- 2019, 5. Auflage, 764 Seiten, Englisch
- Herausgegeben: Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright
- Verlag: Taylor & Francis
- ISBN-10: 0429615647
- ISBN-13: 9780429615641
- Erscheinungsdatum: 08.04.2019
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: PDF
- Größe: 10 MB
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