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OverviewThis 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. Full Product DetailsAuthor: Wei Chen , Arjan NarbadPublisher: Springer Verlag, Singapore Imprint: Springer Verlag, Singapore Edition: 1st ed. 2018 Weight: 0.776kg ISBN: 9789811315589ISBN 10: 9811315582 Pages: 310 Publication Date: 05 December 2018 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of ContentsChapter 1: Introduction.- Chapter 2: Genomic analysis of lactic acid bacteria and its application.- Chapter 3: Protein and exopolysaccharide of lactic acid bacteria.- Chapter 4: Metabolites of lactic acid bacteria.- Chapter 5: Environmental stress responses of lactic acid bacteria.- Chapter 6: Lactic acid bacteria-based food fermentations.- Chapter 7 Lactic acid bacteria and foodborne pathogens.- Chapter 8: Lactic acid bacteria and heavy metal pollution.- Chapter 9: Lactic acid bacteria and food-based allergy.- Chapter 10: Lactic acid bacteria and biotoxins.ReviewsAuthor InformationDr. Wei Chen is a Professor at the School of Food Science and Technology, Jiangnan University, Wuxi, China. Dr. Arjan Narbad is a Research Leader at Quadram Institute Bioscience, Norwich, UK. Tab Content 6Author Website:Countries AvailableAll regions |
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