Download or read book Proline specific Peptidases of Lactobacillus Helveticus CNRZ32 written by Gülhan Ünlü and published by . This book was released on 1998 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Peptidases of Lactobacillus Helveticus written by Jeffrey E. Christensen and published by . This book was released on 2000 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cloning of Peptidase Genes from Lactobacillus Helveticus CNRZ 32 written by Christine M. Nowakowski and published by . This book was released on 1992 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Characterization Sequencing and Inactivation of the PeppN Gene from Lactobacillus Helveticus CNRZ32 written by Edward G. Dudley and published by . This book was released on 1994 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Characterization of the Lactobacillus Helveticus CNRZ 32 Dipeptidase I Gene written by Ann Caven Husgen and published by . This book was released on 1993 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Characterization and Inactivation of PepE2 from Lactobacillus Helveticus CNRZ32 written by Kurt M. Fenster and published by . This book was released on 1996 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Endopeptidases of Lactobacillus Helveticus CNRZ32 written by Yo-Shen Chen and published by . This book was released on 2001 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Lactic Acid Bacteria Genetics Metabolism and Applications written by W.N. Konings and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have played an essential role in the preservation of food raw materials and have contributed to the nutritional, organoleptic and health properties of human food products and animal feed. The important function that lactic acid bacteria still have in the production of foods all over the world has resulted in a growing scientific interest in these micro-organisms by academic research groups as well as by industry. During the last 15 years, this research has been stimulated by major internationally coordinated funding efforts that have resulted in a variety of important scientific breakthroughs and have led to new applications. Written by international experts in the field, this issue of Antonie van Leeuwenhoek documents these developments with respect to genetics, metabolism and the application of lactic acid bacteria for industrial and potential medical applications. In this book the first complete genome of a lactic acid bacterium is presented. The book will serve as a reference source and also as an indispensable source of information for further development and exploration of the field.

Download or read book Peptidases and Esterases of Lactobacilli written by Noraini Mohd Khalid and published by . This book was released on 1989 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Lactic Acid Bacteria Genetics Metabolism and Applications written by G. Venema and published by Springer. This book was released on 1996-09-30 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: The September 1996 proceedings summarize current research in the area of lactic acid bacteria in respect to fundamental biology, application, and the potential possibilities for use in promoting human and animal health and nutrition. The 14 papers discuss topics in genetics, metabolism, and applications including the biosynthesis of bacteriocins in lactic acid bacteria, the proteolytic systems of lactic acid bacteria, lactococcus lactis and stress, the barriers to application of genetically modified lactic acid bacteria, the acceleration of cheese ripening, and lactic acid bacteria as vaccine delivery vehicles. Includes illustrations. Annotation copyrighted by Book News, Inc., Portland, OR

Download or read book Bitterness written by Michel Aliani and published by John Wiley & Sons. This book was released on 2017-04-17 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and/mask it are also thoroughly discussed.

Download or read book Agricultural and Food Science in Finland written by and published by . This book was released on 1998 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cheese Chemistry Physics and Microbiology Volume 1 written by Patrick F. Fox and published by Academic Press. This book was released on 2004-09-29 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: V. 1. General aspects -- v. 2. Major cheese groups.

Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value

Download or read book Genetics and Biotechnology of Lactic Acid Bacteria written by Michael J. Gasson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria.

Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

Download or read book Handbook of Fermented Functional Foods written by Edward R.(Ted) Farnworth and published by CRC Press. This book was released on 2003-03-26 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an