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OverviewLactic acid bacteria (LAB) are widely distributed in nature and have many applications as they are used in many industrial fermentations. Currently, new techno-functional properties have been attributed to lactic acid bacteria. The general objective of the work is to: (i) Select lactic acid bacteria of interest based on functional properties, (ii) Exploit these functional properties in the improvement of food processes, and (iii) Produce high value-added foods and metabolites. The application of LABs with antioxidant potential can be considered as a simple and valuable biotechnology to maintain and improve the functional properties of plants during their preservation and to develop organic products for health. The creation of positive biofilms by LABs with bioadhesive properties can be considered as a step in the development of strategies to control the hygienic quality of food products. Full Product DetailsAuthor: Faten KachouriPublisher: Our Knowledge Publishing Imprint: Our Knowledge Publishing Dimensions: Width: 15.20cm , Height: 0.70cm , Length: 22.90cm Weight: 0.181kg ISBN: 9786203397178ISBN 10: 6203397172 Pages: 116 Publication Date: 17 March 2021 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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