Name: Lactic Acid Bacteria: Microbiological and Functional Aspects (en Inglés)
SKU: 56116108
Price: 263.51 USD
Availability: InStock
Author: Vinderola Gabriel,Ouwehand Arthur,Salminen Seppo

portada Lactic Acid Bacteria: Microbiological and Functional Aspects (en Inglés)

Lactic Acid Bacteria: Microbiological and Functional Aspects (en Inglés)

Formato

Libro Físico

Editorial

Crc Press

Autor

Vinderola Gabriel,Ouwehand Arthur,Salminen Seppo

Idioma

Inglés

N° páginas

864

Encuadernación

Tapa Dura

ISBN13

9781032399386

N° edición

Lactic Acid Bacteria: Microbiological and Functional Aspects (en Inglés)

Vinderola Gabriel,Ouwehand Arthur,Salminen Seppo (Autor) · Crc Press · Tapa Dura

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Reseña del libro "Lactic Acid Bacteria: Microbiological and Functional Aspects (en Inglés)"

Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how's and why's fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutritive value of perishable foods and also how these microbes have been used as probiotics for decades. Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a re-arrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regulatory aspects globally. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It also includes the raising concept of postbiotics and discusses new targets such as cognitive function, metabolic health and respiratory health.Key Features: - In 42 chapters, divided into 4 sections, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB.- Covers the revised 'Lactobacillus' taxonomy- Addresses novel topics such as postbiotics- Presents new discoveries related to the mechanisms of actions of lactic acid bacteria- Covers the benefits of LAB, in fermentation of dairy, cereal, meat, vegetable and silage, including non-Western traditional fermented foods from Africa and Asia- Discusses the less-known role of LAB as food spoilers- Reports on the health benefits of LAB on humans and animals- Covers the global regulatory framework related to safety and efficacy