Описание: While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf.
Topics discussed in the new edition include:Revised taxonomy due to improved insights in genetics and new molecular biological techniquesNew discoveries related to the mechanisms of lactic acid bacterial metabolism and functionAn improved mechanistic understanding of probiotic functioningApplications in food and feed preparationHealth properties of lactic acid bacteriaThe regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.
Название: Lactic acid bacteria a functional ISBN: 1138391638 ISBN-13(EAN): 9781138391635 Издательство: Taylor&Francis Рейтинг: Цена: 25265.00 р. Наличие на складе: Поставка под заказ.
Описание: This book explores advances in new promising Lactic Acid Bacteria (LAB) functionalities such as the effect on vitamin D receptor expression and the impact on neurodegeneratives pathologies. An update in the use of lactic acid bacteria and probiotics technologies to develop new functional foods and functional pharmaceutical and cosmetic products is also provided.
Автор: T.Faruk Bozoglu; Bibek Ray Название: Lactic Acid Bacteria ISBN: 3540611177 ISBN-13(EAN): 9783540611172 Издательство: Springer Рейтинг: Цена: 39182.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: For a long time, lactic acid bacteria have played an indispensable role in food production. Their role in food fermentation, their use in carbohydrate modification and key systems for proteolysis and lantibiotic production are treated in detail.
Автор: Wei Chen Название: Lactic Acid Bacteria ISBN: 9811372829 ISBN-13(EAN): 9789811372827 Издательство: Springer Рейтинг: Цена: 25155.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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.
Автор: Wei Chen; Arjan Narbad Название: Lactic Acid Bacteria in Foodborne Hazards Reduction ISBN: 9811315582 ISBN-13(EAN): 9789811315589 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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.
Автор: Roland J. Siezen; Jan Kok; Tjakko Abee; Gertjan Sc Название: Lactic Acid Bacteria: Genetics, Metabolism and Applications ISBN: 1402009224 ISBN-13(EAN): 9781402009228 Издательство: Springer Рейтинг: Цена: 26122.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of the Seventh Symposium on Lactic Acid Bacteria: Genetics, Metabolism and Applications, September 1-5, 2002, Egmond aan Zee, The Netherlands
Автор: W.N. Konings; O.P. Kuipers; J.H.J. Huis in `t Veld Название: Lactic Acid Bacteria: Genetics, Metabolism and Applications ISBN: 0792359534 ISBN-13(EAN): 9780792359531 Издательство: Springer Рейтинг: Цена: 34799.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of the Sixth Symposium on Lactic Acid Bacteria: Genetics, Metabolism and Applications 19-23 September 1999, Veldhoven, The Netherlands
Автор: T.Faruk Bozoglu; Bibek Ray Название: Lactic Acid Bacteria ISBN: 3642648509 ISBN-13(EAN): 9783642648502 Издательство: Springer Рейтинг: Цена: 39182.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: For a long time, lactic acid bacteria have played an indispensable role in food production. Their role in food fermentation, their use in carbohydrate modification and key systems for proteolysis and lantibiotic production are treated in detail.
Автор: W.H.N Holzapfel; B.J. Wood Название: The Genera of Lactic Acid Bacteria ISBN: 075140215X ISBN-13(EAN): 9780751402155 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Deals with the genera of lactic acid bacteria and their classification. This book serves as a source of reference for dairy technologists, microbiologists and biotechnologists in the academic and industrial sectors. Each chapter herein includes discussion of the phylogentic position of the genus in question and its relationship to other genera.
Автор: Wei Chen Название: Lactic Acid Bacteria ISBN: 9811378312 ISBN-13(EAN): 9789811378317 Издательство: Springer Рейтинг: Цена: 22359.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics. It also introduces the omics and functional evaluation in detail and shows the links between lactic acid bacteria and gut health and host immunity. Summarizing the biotechnological advances in lactic acid bacteria for food and health, it is a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, food science, nutrition and health.
Автор: Makoto Kanauchi Название: Lactic Acid Bacteria ISBN: 1493989065 ISBN-13(EAN): 9781493989065 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This detailed book provides a collection of protocols for numerous experimental approaches perfected by the authors for lactic acid bacteria (LAB) research. Split in to three parts, the volume delves into the identification and metabolism of LABs, the applications of the bacteria for the food industry, as well as healthy functions of LAB. Written for the highly successful Methods in Molecular Biology series, chapters include introduction to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls.Authoritative and accessible, Lactic Acid Bacteria: Methods and Protocols serves as an ideal inspiration for many research efforts in the domains of food science and health science.
Автор: Zhang, Heping, Cai, Yimin Название: Lactic Acid Bacteria ISBN: 9401788405 ISBN-13(EAN): 9789401788403 Издательство: Springer Рейтинг: Цена: 30745.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book summarizes the latest research and developments in dairy biotechnology and engineering. It provides a strategic approach for readers relating to fundamental research and practical work with lactic acid bacteria. The book covers every aspect from identification, ecology, taxonomy and industrial use. All contributors are experts who have substantial experience in the corresponding research field. The book is intended for researchers in the human, animal, and food sciences related to lactic acid bacteria. Dr. Heping Zhang is a Professor at the Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education, Inner Mongolia Agricultural University, China. Dr. Yimin Cai works in Livestock and Environment Division, Japan International Research Center for Agricultural Sciences (JIRCAS), Japan.
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