Lactic acid bacteria microbiological (27 resultados)

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Condición: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

hardcover. Condición: Gut. 779 Seiten; 9781439836774.3 Gewicht in Gramm: 3.

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Paperback. Condición: Brand New. 6th ed edition. 848 pages. 7.00x1.72x10.00 inches. In Stock.

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Taschenbuch. Condición: Neu. Neuware - Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects has provided readers with information on how and why fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutritive value of perishable foods and also how these microbes have been used as probiotics for decades. Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a rearrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regulatory aspects globally. The new edition also addresses the technological use of LAB in various fermentations of food, feed, and beverage and their safety considerations. It also includes the rising concept of postbiotics and discusses new targets such as cognitive function, metabolic health, and respiratory health.Key Features: - In 42 chapters, divided into 4 sections, findings are presented on health effects, properties and stability of LAB as well as production of target-specific LAB. - Covers the revised 'Lactobacillus' taxonomy - Addresses novel topics such as postbiotics - Presents new discoveries related to the mechanisms of actions of lactic acid bacteria - Covers the benefits of LAB in fermentation of dairy, cereal, meat, vegetable and silage, including non-Western traditional fermented foods from Africa and Asia - Discusses the less-known role of LAB as food spoilers - Reports on the health benefits of LAB on humans and animals - Covers the global regulatory framework related to safety and efficacy.…

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Condición: New. 6th edition NO-PA16APR2015-KAP.

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Condición: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Hardcover. Condición: Brand New. 6th edition. 864 pages. 10.00x7.00x10.00 inches. In Stock.

Condición: gut. 2011. Lactic Acid Bacteria: Microbiological and Functional Aspects: Microbiological and Functional Aspects, Fourth Edition In englischer Sprache. pages.

N.A. Condición: New. ISBN:9781032399386.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Please note that the content of this book primarily consists of articlesavailable from Wikipedia or other free sources online. Sour cream orsoured cream is a dairy product rich in fats obtained by fermenting aregular cream by certain kinds of lactic acid bacteria. The bacterialculture, introduced either deliberately or naturally, sours and thickensthe cream. Its name stems from the production of lactic acid bybacterial fermentation, which is called souring. The taste of sour creamis only mildly sour. Sour cream, made out of cream, contains from 12 to16 percent butterfat (about 14 grams per 4 ounce serving), and gets itscharacteristic tang from the lactic acid created by the bacteria.Commercially produced sour cream often contains additional thickeningagents such as gelatin, rennin, guar and carrageen, as well as acids toartificially sour the product. Light sour cream contains about 40percent less butterfat than regular sour cream because it is made from amixture of milk and cream rather than just cream.…

Taschenbuch. Condición: Neu. Sour Cream | Microbiological Culture, Dairy Product, Souring, Lactic Acid Bacteria, Cream, Refrigeration, Crème Fraiche, Beef Stroganoff, Smetana (Dairy Product) | Frederic P. Miller (u. a.) | Taschenbuch | Englisch | 2026 | OmniScriptum | EAN 9786133960497 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand.…

Hardcover. Condición: Brand New. 6th edition. 864 pages. 10.00x7.00x10.00 inches. In Stock. This item is printed on demand.

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a re-arrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regulatory aspects globally.…