Can I read Lactic Acid Bacteria in Food Biotechnology : Innovations and Functional Aspects on EtoBox?

Lactic Acid Bacteria in Food Biotechnology : Innovations and Functional Aspects by Spiros Paramithiotis, Vasco Ariston De Carvalho4 Azevedo, Didier Montet, Ramesh C. Ray is a nonfiction available to read on EtoBox.

What is Lactic Acid Bacteria in Food Biotechnology : Innovations and Functional Aspects about?

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. Identifies biomolecules released by LAB into foods and their health benefits Describes natural biopreservation

Who reads Lactic Acid Bacteria in Food Biotechnology : Innovations and Functional Aspects?

Author

Spiros Paramithiotis, Vasco Ariston De Carvalho4 Azevedo, Didier Montet, Ramesh C. Ray

Publisher

Elsevier - Health Sciences Division

Published

2022

Language

EN

ISBN

9780323886338

Category

nonfiction

Subjects

Science, Technology, Biology