SC - 1276 | Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice ~ EEBib

SC - 1276 | Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice

in 2018, BCM (sc), Food, Microbiology, Nutrition, Science / with No comments /

Wei Chen, Arjan Narbad

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.

Year: 2018
Edition: 1st ed.
Publisher: Springer Singapore
Language: english
Pages: 314
ISBN 13: 978-981-13-1559-6

ID: SC - 1276

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