Lactic Acid Bacteria in Foodborne Hazards Reduction
Download or Read eBook Lactic Acid Bacteria in Foodborne Hazards Reduction PDF written by Wei Chen and published by Springer. This book was released on 2018-11-23 with total page 314 pages. Available in PDF, EPUB and Kindle.
| Author | : Wei Chen |
| Publisher | : Springer |
| Total Pages | : 314 |
| Release | : 2018-11-23 |
| ISBN-10 | : 9789811315596 |
| ISBN-13 | : 9811315590 |
| Rating | : 4/5 (96 Downloads) |
Book Synopsis Lactic Acid Bacteria in Foodborne Hazards Reduction by : Wei Chen
Book excerpt: 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.
