Name: Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects (Applied Biotechnology Reviews) (en Inglés)
SKU: 56720901
Price: 3258.05 MXN
Availability: InStock
Author: Paramithiotis Spiros,De Carvalho Azevedo Vasco Ariston,Montet Didier
ISBN: 9780323898751

portada Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects (Applied Biotechnology Reviews) (en Inglés)

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects (Applied Biotechnology Reviews) (en Inglés)

Formato

Libro Físico

Editorial

Elsevier

Autor

Paramithiotis Spiros,De Carvalho Azevedo Vasco Ariston,Montet Didier

Idioma

Inglés

N° páginas

382

Encuadernación

Tapa Blanda

ISBN13

9780323898751

N° edición

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects (Applied Biotechnology Reviews) (en Inglés)

Paramithiotis Spiros,De Carvalho Azevedo Vasco Ariston,Montet Didier (Autor) · Elsevier · Tapa Blanda

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Reseña del libro "Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects (Applied Biotechnology Reviews) (en Inglés)"

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bioactive compounds, vis-a-vis molecular aspects, this book enables the transition from research to application. The book details applications of LAB in fermented/functional foods including cereals, vegetables, fish, meat cheese, other dairy products, and much more. Other sections cover their biochemistry and biotechnology aspects, bio preservation by bio molecules produced by LAB, bioactive metabolites and biosurfactants, including their value in health and wellness and exploring the genomics of LAB from food to health. Finally, the book addresses genetically modified lactic acid bacteria in food and beverages.