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Through four editions, Lactic Acid Bacteria: Microbiological and
Functional Aspects, has provided readers with information on the
how's and why's lactic acid-producing fermentation improves the
storability, palatability, and nutritive value of perishable foods.
Thoroughly updated and fully revised, with 12 new chapters, the
Fifth Edition covers regulatory aspects globally, new findings on
health effects, properties and stability of LAB as well as
production of target specific LAB. The new edition also addresses
the technological use of LAB in various fermentations of food, feed
and beverage, and their safety considerations. It features the
detailed description of the main genera of LAB as well as such
novel bacteria as fructophilic LAB and novel probiotics and
discusses such new targets as cognitive function, metabolic health,
respiratory health and probiotics. Key Features: In 12 new
chapters, findings are presented on health effects, properties and
stability of LAB as well as production of target specific LAB
Covers such novel bacteria as fructophilic LAB and novel probiotics
Presents new discoveries related to the mechanisms of lactic acid
bacterial metabolism and function Covers the benefits of LAB, both
in fermentation of dairy, cereal, meat, vegetable and silage, and
their health benefits on humans and animals Discusses the
less-known role of LAB as food spoilers Covers the global
regulatory framework related to safety and efficacy
Transgenic plants are cultivated on a large scale worldwide, and
most of the harvested products are fed to domestic animals. By
gathering together more than 150 feeding studies with
food-producing animals, and covering both first- and
second-generation transgenic plants, this book provides the first
central resource of this information for researchers, students,
policy makers and all those who are interested in future
developments in the field.
Microorganisms are widely used in various beneficial applications,
including food, pest control, bioremediation, biodegradation,
biofuel processes, and plant symbiosis and growth stimulation. his
book provides an overview of the available methodology for safety
assessments of microorganisms, including determination of their
infectivity and whether they produce toxic or sensitising
substances. Also covered are the regulatory systems in risk
assessment and management of microbial products, quarantine
legislations, international treaties, the importance of public risk
perception and risk reduction behaviour.
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