Keywords:
Food Microbiology
;
Food science
;
Food Microbiology
;
Food Microbiology
;
Food science
;
Microbiology.
;
Food—Biotechnology.
Description / Table of Contents:
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
Type of Medium:
Online Resource
Pages:
Online-Ressource (IX, 310 p. 42 illus., 15 illus. in color, online resource)
Edition:
Springer eBook Collection. Biomedical and Life Sciences
ISBN:
9789811315596
Series Statement:
SpringerLink
URL:
https://doi.org/10.1007/978-981-13-1559-6
URL:
http://dx.doi.org/10.1007/978-981-13-1559-6
DOI:
10.1007/978-981-13-1559-6
Language:
English
Permalink