Monographs

Main content

2016

Vitamin B12 – Physiology, Production and Application.
Janice Marie Sych, Christophe Lacroix, and Mark J.A. Stevens
In Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants, edited by Erick J. Vandamme and José Luis Revuelta, 129-159. (2016) Weinheim: Wiley-VCH.

2013

Production of viable probiotic cells.
Frank Grattepanche, and Christophe Lacroix
In Microbial Production of Food Ingredients, Enzymes and Nutraceuticals, edited by Brian McNeil, David Archer, Ioannis Giavasis and Linda Harvey, 321-352. (2013) Oxford: Woodhead Publishing.

2012

Structural and functional characterization of plant polyphenols as natural food preservatives.
Christina Engels
Schriftenreihe des Lehrstuhls Lebensmittel pflanzlicher Herkunft, (2012) Aachen: Shaker Verlag.

2011

Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation.
Woodhead Publishing series in food science, technology and nutrition, (2011) Oxford: Woodhead Publishing.
Probiotics and Health Claims. Challenges for Tailoring their Efficacy.
Christophe Chassard, Franck Grattepanche, and Christophe Lacroix
In Probiotics and health claims, edited by Wolfgang Kneifel and Seppo Salminen, 49-74. (2011) Chichester, West Sussex: Wiley-Blackwell.
Ecology of Probiotics and Enteric Protection.
Melanie Gagnon, Annina Zihler, Christophe Chassard, and Christophe Lacroix
In Probiotic bacteria and enteric infections : Cytoprotection by probiotic bacteria, edited by Joshua J. Malago, Jos F.J.G. Koninkx and R. Marinsek-Logar, 65-85. (2011) Dordrecht: Springer.
Antifungal lactic acid bacteria and propionibacteria for food biopreservation.
Susanne Miescher Schwenninger, Leo Meile, and Christophe Lacroix
In Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation, edited by Christophe Lacroix, 27-62. (2011) Oxford: Woodhead Publishing.
Potential of reuterin produced by Lactobacillus reuteri as a broad spectrum preservative in food.
Marc J.A. Stevens, Sabine Vollenweider, and Christophe Lacroix
In Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation, edited by Christophe Lacroix, 129-160. (2011) Oxford: Woodhead Publishing.

2010

Production of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies.
Franck Grattepanche, and Christophe Lacroix
In Biotechnology in functional foods and nutraceuticals, edited by Debasis Bagchi, Francis C. Lau and Dilip K. Ghosh, 361-388. (2010) Boca Raton: CRC Press.

2005

Immobilised Cell Technologies for the Dairy Industry.
Christophe Lacroix, Franck Grattepanche, Yann Doleyres, and Dirk Bergmaier
In Applications of cell immobilisation biotechnology, edited by Viktor Nedović and Ronnie Willaert, 295-319. (2005) Dordrecht: Springer.
Antibiotika und Resistenzbildung.
Leo Meile, and Michael Teuber
In Fünfter Schweizerischer Ernährungsbericht, edited by Monika Eichholzer, E. Camenzind-Frey and A. Matzke, 403-418. (2005) Bern: BBL.
 
 
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