Lactic Acid Bacteria in Food Biotechnology

Innovations and Functional Aspects de

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Éditeur :

Elsevier Science


Paru le : 2022-04-23

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Description

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bioactive compounds, vis-a-vis molecular aspects, this book enables the transition from research to application. The book details applications of LAB in fermented/functional foods including cereals, vegetables, fish, meat cheese, other dairy products, and much more.
Other sections cover their biochemistry and biotechnology aspects, bio preservation by bio molecules produced by LAB, bioactive metabolites and biosurfactants, including their value in health and wellness and exploring the genomics of LAB from food to health. Finally, the book addresses genetically modified lactic acid bacteria in food and beverages. Identifies biomolecules released by LAB into foods and their health benefits Describes natural biopreservation by LAB, mechanisms, food safety issues and disease prevention Includes LAB as probiotics, modulation of gut microbiota and health aspects Addresses potentially negative aspects of LAB in producing biogenic amines and health impacts Presents the pros and cons of genetically modified LAB in food industry

Elsevier Science & Technology
Pages
382 pages
Collection
n.c
Parution
2022-04-23
Marque
Elsevier Science
EAN papier
9780323898751
EAN PDF
9780323886338

Informations sur l'ebook
Nombre pages copiables
38
Nombre pages imprimables
38
Taille du fichier
13005 Ko
Prix
184,63 €
EAN EPUB SANS DRM
9780323886338

Informations sur l'ebook
Prix
184,63 €

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