Lactic Acid Bacteria in Foodborne Hazards Reduction

Name: Lactic Acid Bacteria in Foodborne Hazards Reduction
SKU: 28206231
Price: 412.99 AUD
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Physiology to Practice

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Hardback

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Description

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.

Author Biography:

Dr. 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.

Release date Australia

December 5th, 2018

Author

Audience

Professional & Vocational

Edition

1st ed. 2018

Illustrations

15 Illustrations, color; 27 Illustrations, black and white; IX, 310 p. 42 illus., 15 illus. in color.

Pages

310

ISBN-13

9789811315589

Product ID

28206231

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