Beschreibung
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, this volume also covers the potentials, challenges and opportunities in food safety management through lactic acid bacteria. It is written for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology etc.
Autorenporträt
Dr. Wei Chen is Professor at School of Food Science and Technology, Jiang Nan University, Wuxi, China;Dr. Arjan Narbad is Research Leader at Institute of Food Research (IFR), Norwich, UK.
