Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolec...Lasīt vairāk
Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolec...Lasīt vairāk
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...Lasīt vairāk
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...Lasīt vairāk
Didier Montet, Catherine Brabet, Ramesh C. Ray, Sabine Galindo
Sērija : Food Biology Series
(Izdošanas datums: 10-Jun-2021, PDF+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781000370133)
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in p...Lasīt vairāk
Didier Montet, Catherine Brabet, Ramesh C. Ray, Sabine Galindo
Sērija : Food Biology Series
(Izdošanas datums: 10-Jun-2021, EPUB+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781000370157)
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in p...Lasīt vairāk
Didier Montet, Catherine Brabet, Sabine Schorr-Galindo, Ramesh C. Ray
Sērija : Food Biology Series
(Izdošanas datums: 02-Jun-2021, PDF+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781000427493)
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in p...Lasīt vairāk
Didier Montet, Catherine Brabet, Sabine Schorr-Galindo, Ramesh C. Ray
Sērija : Food Biology Series
(Izdošanas datums: 02-Jun-2021, EPUB+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781000427509)
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in p...Lasīt vairāk
(Izdošanas datums: 22-Nov-2017, EPUB+DRM, Izdevniecība: Taylor & Francis Inc, ISBN-13: 9781351230902)
Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a r...Lasīt vairāk
(Izdošanas datums: 22-Nov-2017, PDF+DRM, Izdevniecība: Taylor & Francis Inc, ISBN-13: 9781498788434)
Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a r...Lasīt vairāk
(Izdošanas datums: 25-May-2017, EPUB+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781351793766)
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of...Lasīt vairāk
(Izdošanas datums: 25-May-2017, PDF+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781351793773)
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of...Lasīt vairāk
(Izdošanas datums: 19-Apr-2016, PDF+DRM, Izdevniecība: Taylor & Francis Inc, ISBN-13: 9781498740814)
Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies ar...Lasīt vairāk
(Izdošanas datums: 21-Aug-2014, PDF+DRM, Izdevniecība: Taylor & Francis Inc, ISBN-13: 9781482223095)
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk prod...Lasīt vairāk
(Izdošanas datums: 16-May-2011, PDF+DRM, Izdevniecība: Taylor & Francis Inc, ISBN-13: 9781439869161)
Fish and shrimp producing industries generate huge amounts of wastes in form of viscera, scales, waste water, etc. Applications of microorganisms and/or microbesbased products have contributed significantly in solving many of these problems associate...Lasīt vairāk
