Description
This book is concerned with nutrition and human health. Its tone focus and form is revealed by the careful reading of its chapters.
In this book, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB and their role as novel probiotics. This book emphasises on 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 also covers the global regulatory framework related to safety and efficacy.
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