Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice 1st ed. 2018 Edition

  • NH_06533
24 $

by Wei Chen (Author), Arjan Narbad (Author)

 

Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice 1st ed. 2018 Edition

by Wei Chen (Author), Arjan Narbad (Author)

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. 

Product details

  • Hardcover: 310 pages
  • Publisher: Springer; 1st ed. 2018 edition (November 24, 2018)
  • Language: English