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- Author: Faten Kachouri
- Publisher: Our Knowledge Publishing
- ISBN-10: 6203397172
- ISBN-13: 9786203397178
- Format: 15.2 x 22.9 x 0.7 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Enhancement of the functional properties of lactic acid bacteria (e-book) (used book) | bookbook.eu
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Description
Lactic acid bacteria (LAB) are widely distributed in nature and have many applications as they are used in many industrial fermentations. Currently, new techno-functional properties have been attributed to lactic acid bacteria. The general objective of the work is to: (i) Select lactic acid bacteria of interest based on functional properties, (ii) Exploit these functional properties in the improvement of food processes, and (iii) Produce high value-added foods and metabolites. The application of LABs with antioxidant potential can be considered as a simple and valuable biotechnology to maintain and improve the functional properties of plants during their preservation and to develop organic products for health. The creation of positive biofilms by LABs with bioadhesive properties can be considered as a step in the development of strategies to control the hygienic quality of food products.
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- Author: Faten Kachouri
- Publisher: Our Knowledge Publishing
- ISBN-10: 6203397172
- ISBN-13: 9786203397178
- Format: 15.2 x 22.9 x 0.7 cm, softcover
- Language: English English
Lactic acid bacteria (LAB) are widely distributed in nature and have many applications as they are used in many industrial fermentations. Currently, new techno-functional properties have been attributed to lactic acid bacteria. The general objective of the work is to: (i) Select lactic acid bacteria of interest based on functional properties, (ii) Exploit these functional properties in the improvement of food processes, and (iii) Produce high value-added foods and metabolites. The application of LABs with antioxidant potential can be considered as a simple and valuable biotechnology to maintain and improve the functional properties of plants during their preservation and to develop organic products for health. The creation of positive biofilms by LABs with bioadhesive properties can be considered as a step in the development of strategies to control the hygienic quality of food products.
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