In Vitro Functionality of Probiotics in Foods
Nova Science Publishers Inc (Verlag)
978-1-68507-193-6 (ISBN)
Preface; Probiotic Concept: An Overview; Probiotic Starter Cultures in Food Products; Flavorization of Food by Probiotics; Detoxification Properties of Probiotics in Foods; Organoleptic Characteristics and Trade Aspects of Probiotic Products; Encapsulation and Immobilization of Probiotics as Advanced Techniques for Improving their Function in Food Products; (Dys) Functionality of Probiotics in Food Products; Promoting Effects of Probiotics on Sensory Properties of Food Products; Safety Assessment of Probiotics for Use in Food Products; The Unsafety of Probiotics for Incorporation in Food Products; Ruptured Cell Probiotics as a Possible Alternative or Adjunct for Reducing Nitrite Levels in Cured Meat Products; Legislation and Labelling Considerations of Probiotic Food Products; Index.
Erscheinungsdatum | 01.12.2021 |
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Sprache | englisch |
Maße | 152 x 229 mm |
Gewicht | 641 g |
Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten |
ISBN-10 | 1-68507-193-7 / 1685071937 |
ISBN-13 | 978-1-68507-193-6 / 9781685071936 |
Zustand | Neuware |
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