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OverviewWith more than 25 percent new material, this Third Edition provides an excellent overview of current research on the function, utilization, and nutritional aspects of lactic acid bacteria. The book showcases the scientific, commercial, and technological findings of a diverse team of 37 international contributors that may impact the quality, taste, and dietary value of foods such as milk, cereal, vegetables, and meat. This edition contains new chapters ranging from topics on mathematical modeling and vegetable fermentation to techniques for the analysis of gut microbiota and probiotics for fish, and features updated information of future research directions for the utilization of lactic acid bacteria. Full Product DetailsAuthor: Seppo Salminen (University of Turku, Finland) , Atte von Wright (University of Kuopio, Finland) , Arthur C. Ouwehand , Sampo LahtinenPublisher: Taylor & Francis Inc Imprint: Marcel Dekker Inc Edition: 3rd New edition Volume: v. 139 Dimensions: Width: 17.80cm , Height: 4.00cm , Length: 25.40cm Weight: 1.270kg ISBN: 9780824753320ISBN 10: 0824753321 Pages: 656 Publication Date: 23 July 2004 Audience: General/trade , Professional and scholarly , College/higher education , General , Professional & Vocational Replaced By: 9781439836774 Format: Hardback Publisher's Status: Out of Print Availability: Awaiting stock  Table of ContentsReviews...recommended....extremely useful....a welcome addition to many libraries. - International Dairy Journal; ...an invaluable reference text...written in an easy-to-read style, making it eminently suitable for both postgraduate students and general food scientists. - Food Australia Author InformationTab Content 6Author Website:Countries AvailableAll regions |
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