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Lactic Acid Bacteria: Microbiological and Functional Aspects de Gabriel Vinderola,Arthur Ouwehand,Seppo Salminen,Atte von Wright

Descripción - Reseña del editor Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how's and why's lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics. Key Features: In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy Biografía del autor

Gabriel Vinderola is Associate Professor at the Food Engineering Department of the Faculty of Chemical Engineering (National University of Litoral) and Independent Researcher of the National Scientific and Technical Research Council (CONICET) at the Industrial Dairy Institute (INLAIN) in Santa Fe (Argentina), and has been a visiting professor (2004) at Moncton´s University (Canada). He is the author of over 90 journal articles and book chapters in the field of probiotic lactic acid bacteria and bifidobacteria. Dr. Vinderola received his degree (1997) and Ph.D. degree in chemistry from the National University of Litoral (Santa Fe, Argentina). He participated in the development of the first commercial probiotic cheese in Latin America (1999) and he was awarded (2011) as young researcher in Food Technology by the Argentinian National Academy of Exact, Physical and Natural Sciences.

Dr. Arthur Ouwehand is Technical Fellow and research manager at DuPont Nutrition & Health in Kantvik, Finland. He has a research background in both academia and industry. His main interest is on functional foods, in particular, probiotics and prebiotics and their influence on the intestinal microbiota. He is active in the International Life Sciences Institute Europe, the International Dairy Federation, the International Probiotics Association and the International Scientific Association for Probiotics and Prebiotics. Dr. Ouwehand received his M.S. degree (1992) in cell biology from Wageningen University (the Netherlands) and his Ph.D. degree (1996) in microbiology from Göteborg University (Sweden). In 1999, he was appointed as an Adjunct Professor in Applied Microbiology at the University of Turku (Finland), and he is the author of more than 250 journal articles and book chapters.  Seppo Salminen is a Professor and the Director of Functional Foods Forum at the University of Turku, Finland, and has been a visiting professor at the RMIT University, Melbourne, Australia, and Universität für Bodenkultur, Vienna, Austria. He is the author of over 400 journal articles and book chapters, and the editor or coeditor of several books. He has served in NDA Panel (evaluation of eg novel foods and health claims) and several working groups of the European Food Safety Authority and other international committees including ILSI Europe and International Dairy Federation. Professor Salminen received his M.S. degree (1978) in food science from Washington State University, Pullman, his M.Sc. degree (1979) in food chemistry and technology from the University of Helsinki, Finland, and his Ph.D. degree (1982) in biochemistry and toxicology from the University of Surrey, UK. He is a member of the Finnish Academy of Science and Letters and the president elect of the International Scientific Association of Probiotics and Prebiotics (ISAPP).

Atte von Wright is the Emeritus Professor of Food Biotechnology at the University of Eastern Finland. He graduated in 1975 from the University of Helsinki, majoring in General Microbiology, obtained his Licentiate of Philosophy degree from the same University in 1978, and his PhD degree from the University of Sussex, UK. His research interest include food toxicology and hygiene, molecular biology of lactic acid bacteria, probiotics and prebiotics and natural bioactive compounds. Besides his University career he has worked as a research group leader in Valio Finnish Coopersative dairies' Association and in the Technical Research Centre of Finland. His previous international duties include working as an expert in the panels of The European Food Safety Authority dealing with the safety aspects of feed additives and genetically modified organisms.

The role of lactic acid bacteria in milk fermentationpdf species of lactic acid bacteria lab represent as potential microorganisms and have been widely applied in food fermentation worldwide milk fermentation process has been relied on the activity of lab, where trans formation of milk to good quality of fermented milk products made possible Strategies of producing bioactive peptides from milk fermentation was achieved with industrial whey from ewe, goat, and cows milk, using a specific mesophiliclactic acid bacteria starter mix over 120 h, which yielded the highest lactic acid Susceptibilidad de bacterias ácido lácticas bal frente a biblioteca en línea materiales de aprendizaje gratuitos ninguna categoria susceptibilidad de bacterias ácido lácticas bal frente a diversos

Tfg_garcía zapata, laura tauja a review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in argentina, meat sci 2 79, 483 499 castro, g, valbuena, e, 2009 biopreservaciampoacuten alternativa para mejorar la calidad de los quesos Bekasam bahasa inggris lactobacillus bacteria prueba bekasam bahasa inggris free download as pdf file pdf, text file txt or read online for free sains Fermentazione pdf introduction to fermentation lactic fermentationpdf fermented doughs and porridges fermented cereal doughs and porridges are traditional staple products in many countries overview of emissions from enteric fermentation livestock are produced throughout the world, and are an important agricultural product in virtually every country

Detalles del Libro

• Name: Lactic Acid Bacteria: Microbiological and Functional Aspects
  
• Autor: Gabriel Vinderola,Arthur Ouwehand,Seppo Salminen,Atte von Wright
  
• Categoria: Libros,Libros universitarios y de estudios superiores,Ciencia y matemáticas
  
• Tamaño del archivo: 8 MB
  
• Tipos de archivo: PDF Document
  
• Idioma: Español
  
• Archivos de estado: AVAILABLE
  

[Download] Lactic Acid Bacteria: Microbiological and Functional Aspects de Gabriel Vinderola,Arthur Ouwehand,Seppo Salminen,Atte von Wright libros ebooks

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