LAB as Biopreservatives to prolong Shelf life of Vegetables
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Bester Preis: € 60,16 (vom 02.08.2017)1
LAB as Biopreservatives to prolong Shelf life of Vegetables (2017)
~EN PB NWISBN: 9783330325012 bzw. 3330325011, vermutlich in Englisch, LAP Lambert Academic Publishing Jul 2017, Taschenbuch, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
Neuware - Lactic Acid Bacteria (LAB) are gram positive bacteria found in many nutrient rich environments and occur naturally in many food products such as dairy,milk products and vegetables.They are considered to be eco-friendly and have a GRAS status.They are utilised in many food and feed fermentation as a Bio-preservative.The preserving effect is mainly because of reduction of PH due to production of Lactic acid.Beside Lactic acid,several other anti-microbial compounds are produced during growth of LAB which are important in the bio-preservation of food and feed.There are several reports on anti-bacterial activity of LAB,but scanty reports on anti-fungal activity.LAB are reported to produce anti-fungal compounds like reuterin cyclic peptides and organic acids. This property of LAB can be exploited for bio-preservation of vegetables. This book includes information on experimentation and results for anti-fungal properties of LAB. 168 pp. Englisch.
Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
Neuware - Lactic Acid Bacteria (LAB) are gram positive bacteria found in many nutrient rich environments and occur naturally in many food products such as dairy,milk products and vegetables.They are considered to be eco-friendly and have a GRAS status.They are utilised in many food and feed fermentation as a Bio-preservative.The preserving effect is mainly because of reduction of PH due to production of Lactic acid.Beside Lactic acid,several other anti-microbial compounds are produced during growth of LAB which are important in the bio-preservation of food and feed.There are several reports on anti-bacterial activity of LAB,but scanty reports on anti-fungal activity.LAB are reported to produce anti-fungal compounds like reuterin cyclic peptides and organic acids. This property of LAB can be exploited for bio-preservation of vegetables. This book includes information on experimentation and results for anti-fungal properties of LAB. 168 pp. Englisch.
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LAB as Biopreservatives to prolong Shelf life of Vegetables (2017)
~EN PB NWISBN: 9783330325012 bzw. 3330325011, vermutlich in Englisch, 168 Seiten, LAP Lambert Academic Publishing, Taschenbuch, neu.
Lieferung aus: Deutschland, Versandkosten nach: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, Mein Buchshop, [4021159].
Neuware - Lactic Acid Bacteria (LAB) are gram positive bacteria found in many nutrient rich environments and occur naturally in many food products such as dairy,milk products and vegetables.They are considered to be eco-friendly and have a GRAS status.They are utilised in many food and feed fermentation as a Bio-preservative.The preserving effect is mainly because of reduction of PH due to production of Lactic acid.Beside Lactic acid,several other anti-microbial compounds are produced during growth of LAB which are important in the bio-preservation of food and feed.There are several reports on anti-bacterial activity of LAB,but scanty reports on anti-fungal activity.LAB are reported to produce anti-fungal compounds like reuterin cyclic peptides and organic acids. This property of LAB can be exploited for bio-preservation of vegetables. This book includes information on experimentation and results for anti-fungal properties of LAB. 02.07.2017, Taschenbuch, Neuware, 220x150x10 mm, 267g, 168, Internationaler Versand, PayPal, Offene Rechnung, Banküberweisung.
Von Händler/Antiquariat, Mein Buchshop, [4021159].
Neuware - Lactic Acid Bacteria (LAB) are gram positive bacteria found in many nutrient rich environments and occur naturally in many food products such as dairy,milk products and vegetables.They are considered to be eco-friendly and have a GRAS status.They are utilised in many food and feed fermentation as a Bio-preservative.The preserving effect is mainly because of reduction of PH due to production of Lactic acid.Beside Lactic acid,several other anti-microbial compounds are produced during growth of LAB which are important in the bio-preservation of food and feed.There are several reports on anti-bacterial activity of LAB,but scanty reports on anti-fungal activity.LAB are reported to produce anti-fungal compounds like reuterin cyclic peptides and organic acids. This property of LAB can be exploited for bio-preservation of vegetables. This book includes information on experimentation and results for anti-fungal properties of LAB. 02.07.2017, Taschenbuch, Neuware, 220x150x10 mm, 267g, 168, Internationaler Versand, PayPal, Offene Rechnung, Banküberweisung.
3
LAB as Biopreservatives to prolong Shelf life of Vegetables
DE NWISBN: 9783330325012 bzw. 3330325011, in Deutsch, neu.
Lieferung aus: Deutschland, Lieferzeit: 7 Tage.
Lactic Acid Bacteria (LAB) are gram positive bacteria found in many nutrient rich environments and occur naturally in many food products such as dairy,milk products and vegetables.They are considered to be eco-friendly and have a GRAS status.They are utilised in many food and feed fermentation as a Bio-preservative.The preserving effect is mainly because of reduction of PH due to production of Lactic acid.Beside Lactic acid,several other anti-microbial compounds are produced during growth of LAB which are important in the bio-preservation of food and feed.There are several reports on anti-bacterial activity of LAB,but scanty reports on anti-fungal activity.LAB are reported to produce anti-fungal compounds like reuterin cyclic peptides and organic acids. This property of LAB can be exploited for bio-preservation of vegetables. This book includes information on experimentation and results for anti-fungal properties of LAB.
Lactic Acid Bacteria (LAB) are gram positive bacteria found in many nutrient rich environments and occur naturally in many food products such as dairy,milk products and vegetables.They are considered to be eco-friendly and have a GRAS status.They are utilised in many food and feed fermentation as a Bio-preservative.The preserving effect is mainly because of reduction of PH due to production of Lactic acid.Beside Lactic acid,several other anti-microbial compounds are produced during growth of LAB which are important in the bio-preservation of food and feed.There are several reports on anti-bacterial activity of LAB,but scanty reports on anti-fungal activity.LAB are reported to produce anti-fungal compounds like reuterin cyclic peptides and organic acids. This property of LAB can be exploited for bio-preservation of vegetables. This book includes information on experimentation and results for anti-fungal properties of LAB.
4
LAB as Biopreservatives to prolong Shelf life of Vegetables
DE PB NWISBN: 9783330325012 bzw. 3330325011, in Deutsch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
LAB as Biopreservatives to prolong Shelf life of Vegetables: Lactic Acid Bacteria (LAB) are gram positive bacteria found in many nutrient rich environments and occur naturally in many food products such as dairy,milk products and vegetables.They are considered to be eco-friendly and have a GRAS status.They are utilised in many food and feed fermentation as a Bio-preservative.The preserving effect is mainly because of reduction of PH due to production of Lactic acid.Beside Lactic acid,several other anti-microbial compounds are produced during growth of LAB which are important in the bio-preservation of food and feed.There are several reports on anti-bacterial activity of LAB,but scanty reports on anti-fungal activity.LAB are reported to produce anti-fungal compounds like reuterin cyclic peptides and organic acids. This property of LAB can be exploited for bio-preservation of vegetables. This book includes information on experimentation and results for anti-fungal properties of LAB. Englisch, Taschenbuch.
LAB as Biopreservatives to prolong Shelf life of Vegetables: Lactic Acid Bacteria (LAB) are gram positive bacteria found in many nutrient rich environments and occur naturally in many food products such as dairy,milk products and vegetables.They are considered to be eco-friendly and have a GRAS status.They are utilised in many food and feed fermentation as a Bio-preservative.The preserving effect is mainly because of reduction of PH due to production of Lactic acid.Beside Lactic acid,several other anti-microbial compounds are produced during growth of LAB which are important in the bio-preservation of food and feed.There are several reports on anti-bacterial activity of LAB,but scanty reports on anti-fungal activity.LAB are reported to produce anti-fungal compounds like reuterin cyclic peptides and organic acids. This property of LAB can be exploited for bio-preservation of vegetables. This book includes information on experimentation and results for anti-fungal properties of LAB. Englisch, Taschenbuch.
5
LAB as Biopreservatives to prolong Shelf life of Vegetables als von Shivaji Sathe
DE HC NWISBN: 9783330325012 bzw. 3330325011, in Deutsch, gebundenes Buch, neu.
Lieferung aus: Deutschland, zzgl. Versandkosten.
LAB as Biopreservatives to prolong Shelf life of Vegetables ab 64.9 EURO, LAB as Biopreservatives to prolong Shelf life of Vegetables ab 64.9 EURO.
LAB as Biopreservatives to prolong Shelf life of Vegetables ab 64.9 EURO, LAB as Biopreservatives to prolong Shelf life of Vegetables ab 64.9 EURO.
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LAB as Biopreservatives to prolong Shelf life of Vegetables als von
DE HC NWISBN: 9783330325012 bzw. 3330325011, in Deutsch, LAP Lambert Academic Publishing, gebundenes Buch, neu.
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