The discovery of new and previously unknown organisms that cause
foodborne illness makes it essential for scientists, regulators,
and those in the food industry to reconsider their traditional
approaches to food preservation. A single source reference that can
provide the latest practical information on how to deal with the
range of probiotic health issues that have recently arisen would be
invaluable to have.
Probiotics in Food Safety and Human Health "is" that resource.
It presents an in-depth characterization and diagnosis of probiotic
strains and their mechanisms of action in humans, explains the role
food applications have in the development of new products that
guard against gastrointestinal diseases, and addresses the current
regulatory environment. The material in each chapter is written in
an accessible format by internationally renowned experts and
includes citations from scientific literature.
Highlights include a thorough discussion of probiotic issues
such as pre- and postharvest food safety applications of
probiotics, genetic engineering, and probiotic identification. The
book also presents information on new regulations and emerging
trends in the two major probiotics markets in the world, Europe and
Japan.
Unique in its depth and breadth of scope, Probiotics in Food
Safety and Human Health provides vital information to those who
need to be knowledgeable of the functional properties of foods
aimed at improving human health.
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