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1. Lactic Acid Bacteria

   Microbiological and Functional Aspects, Fourth Edition

   Edited by Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright

   While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and...

   Published December 12th 2011 by CRC Press
2. Lactic Acid Bacteria

   Microbiological and Functional Aspects, Third Edition

   Edited by Seppo Salminen, Atte von Wright

   While lactic acid producing fermentation has been utilized to improve the storability, palatability, and nutritive value of perishable foods for a very long time, only recently have we begun to understand just why it works. The first edition of this international bestseller both predicted and...

   Published November 30th 2009 by CRC Press
3. Food Additives

   2nd Edition

   Edited by A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate

   Series: Food Science and Technology

   Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food...

   Published October 31st 2001 by CRC Press