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Book chapters
Bacteriocins
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Leroy, F. & De Vuyst, L. (1999). Sausage
isolates are favourable candidates for application as bacteriocin-producing
starter cultures for sausage fermentation - a case study. In:
Chapter 9 - Fermentation. In: Food Microbiology and Food
Safety into the Next Millennium (A.C.J. Tuytelaars, R.A.
Samson, F.M. Rombouts & S. Notermans, Eds.). Ponsen &
Looyen, Wageningen, pp. 647-652.
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Leroy, F. & De Vuyst, L. (2000). Chapter
22 - Sakacins. In : Natural Food Antimicrobial Systems (A.S.
Naidu, Ed.). CRC Press LLC, Boca Raton, USA, pp. 589-610 .
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Leroy, F. & De Vuyst, L. (2004). Chapter
21 - Bacteriocin-producing strains in a meat environment. In:
Barredo Fuente, J.L. (Ed), Methods in Biotechnology - Microbial
Processes and Products . Humana Press, Totowa, New Jersey, USA,
pp. 369-380.
Exopolysaccharides
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De Vuyst, L. & Degeest, B. (1999). Exopolysaccharides
from Lactic Acid Bacteria: Technological Bottlenecks and Practical
Solutions. In: Cheng, H.N., Cote, G.L. & Baianu, I.C. Application
of Polymers in Foods.
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Degeest, B. & De Vuyst, L. (1999). Process
Characteristics of Exopolysaccharide Production by Streptococcus
thermophilus. In Cheng, H.N., Cote, G.L. & Baianu, I.C.
Application of Polymers in Foods.
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De Vuyst, L. & Vaningelgem, F. (2003). Developing New Polysaccharides.
In: Mc Kenna, B.M. Texture in Food - Volume 1: Semi-solid Foods.
Woodhead Publishing Ltd., Cambridge, England, pp. 275-320.
Functional starter cultures
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Leroy, F & De Vuyst, L. (2003). Beneficial microorganisms in
foods. In: Methods in Biotechnology - Microbial Products and Biotransformations.
Humana Press, USA.
Functional foods: probiotics and prebiotics
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De Vuyst, L., Makras, E. & Avonts, L. (2004). Chapter 17 - Probiotics,
prebiotics and gut health. In: Remacle, C. & Reusens, B. Functional
foods, ageing and degenerative disease. Woodhead Publishing Ltd.,
Cambridge, UK, pp. 416-482.
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