Lactic Acid Bacteria in Foodborne Hazards Reduction - Physiology to Practice (Hardcover, 1st ed. 2018)

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.

General

Imprint:	Springer Verlag, Singapore
Country of origin:	Singapore
Release date:	December 2018
First published:	2018
Authors:	Wei Chen • Arjan Narbad
Dimensions:	235 x 155mm (L x W)
Format:	Hardcover
Pages:	310
Edition:	1st ed. 2018
ISBN-13:	978-981-13-1558-9
Categories:	Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	981-13-1558-2
Barcode:	9789811315589

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