This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications. It summarizes recent biotechnological advances in lactic acid bacteria for food and health, and provides detailed information on the applications of these bacteria in fermented foods. Accordingly, it offers a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, fermentation engineering, food science, nutrition and health.
€181.89
Daftar Isi
Lactic acid bacteria and γ-aminobutyric acid and diacetyl.- Lactic acid bacteria and conjugated fatty acids.- Lactic acid bacteria and B vitamins.- Bacteriocins of lactic acid bacteria.- Preparation techniques of lactic acid bacteria starters.- Lactic acid bacteria and fermented cereals.- Lactic acid bacteria and fermented fruit and vegetables.- Lactic acid bacteria and fermented meat products.- The Preparation technology of pharmaceutical preparations.- Lactic acid bacteria in animal breeding and aquaculture.
Tentang Penulis
Dr. Wei Chen is a Professor at the School of Food Science and Technology, Jiangnan University, Wuxi, China.
Bahasa Inggris ● Format PDF ● Halaman 283 ● ISBN 9789811372834 ● Ukuran file 3.4 MB ● Editor Wei Chen ● Penerbit Springer Singapore ● Kota Singapore ● Negara SG ● Diterbitkan 2019 ● Diunduh 24 bulan ● Mata uang EUR ● ID 7082174 ● Perlindungan salinan DRM sosial
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