9783848423675 - characterization of bacteriocins produced from lactic acid bacteria: the lactic acid bacteria and food biopreservation de goda, hanan (5 resultados)
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Taschenbuch. Condición: Neu. Characterization of Bacteriocins Produced from Lactic Acid Bacteria | The Lactic Acid Bacteria and Food Biopreservation | Hanan Goda | Taschenbuch | 144 S. | Englisch | 2012 | LAP LAMBERT Academic Publishing | EAN 9783848423675 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen…42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , AlemaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -In spite of modern technologies and safety concepts such as Hazard Analysis and Critical Control Point system (HACCP), the reported numbers of food-borne illnesses and intoxications are still on the increase. In addition, in recent…years, the consumer demand towards high quality and safe foods is growing. These, in turn, have increased the need for using the protective cultures and associated antagonistic compounds (biopreservation) as additional factors to support good manufacturing practices, thereby reducing risks of growth and survival of pathogens and spoilage microorganisms. Lactic acid bacteria (LAB) have traditionally been used in food processing because of their ability to improve the organoleptic characteristics and healthiness of foodstuffs. Bacteriocins produced by LAB have received considerable attention in recent years because of their possible use as biopreservatives in food processing with resultant reduction in the use of chemical preservatives. Therefore, the main aim of the present study is evaluating the application of bacteriocin-producing LAB or their bacteriocins as biopreservatives. 144 pp. Englisch.
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Librería: moluna, Greven, , Alemaniamoluna
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Goda HananDr. Hanan Goda is a Lecturer of Microbiology at Faculty of Agriculture, Cairo University. Earned a B. Sc. in Biochemistry, M.Sc. and Ph.D.in Microbiology from Cairo University. Served as a mem…ber on the editorial board of s.
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -In spite of modern technologies and safety concepts such as Hazard Analysis and Critical Control Point system (HACCP), the reported numbers of food-borne illnesses and intoxications are still on the increase. In addition, in recent year…s, the consumer demand towards high quality and safe foods is growing. These, in turn, have increased the need for using the protective cultures and associated antagonistic compounds (biopreservation) as additional factors to support good manufacturing practices, thereby reducing risks of growth and survival of pathogens and spoilage microorganisms. Lactic acid bacteria (LAB) have traditionally been used in food processing because of their ability to improve the organoleptic characteristics and healthiness of foodstuffs. Bacteriocins produced by LAB have received considerable attention in recent years because of their possible use as biopreservatives in food processing with resultant reduction in the use of chemical preservatives. Therefore, the main aim of the present study is evaluating the application of bacteriocin-producing LAB or their bacteriocins as biopreservatives.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 144 pp. Englisch.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In spite of modern technologies and safety concepts such as Hazard Analysis and Critical Control Point system (HACCP), the reported numbers of food-borne illnesses and intoxications are still on the increase. In addition, in recent years…, the consumer demand towards high quality and safe foods is growing. These, in turn, have increased the need for using the protective cultures and associated antagonistic compounds (biopreservation) as additional factors to support good manufacturing practices, thereby reducing risks of growth and survival of pathogens and spoilage microorganisms. Lactic acid bacteria (LAB) have traditionally been used in food processing because of their ability to improve the organoleptic characteristics and healthiness of foodstuffs. Bacteriocins produced by LAB have received considerable attention in recent years because of their possible use as biopreservatives in food processing with resultant reduction in the use of chemical preservatives. Therefore, the main aim of the present study is evaluating the application of bacteriocin-producing LAB or their bacteriocins as biopreservatives.
