Compartir
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
Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects (Applied Biotechnology Reviews) (en Inglés) - Paramithiotis Spiros,De Carvalho Azevedo Vasco Ariston,Montet Didier
$ 235.265
$ 294.081
Ahorras: $ 58.816
Elige la lista en la que quieres agregar tu producto o crea una nueva lista
✓ Producto agregado correctamente a la lista de deseos.
Ir a Mis Listas
Origen: Reino Unido
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Miércoles 24 de Julio y el
Lunes 05 de Agosto.
Lo recibirás en cualquier lugar de Argentina entre 1 y 3 días hábiles luego del envío.
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.
